MICROFILTRATION of CHICKEN PROCESS WATERS FOR REUSE: PLANT STUDIES and PROJECTED OPERATING COSTS

Autor: C. C. Jones, Marcus R. Hart, C.C. Huxsoll, Lee-Shin Tsai, A. D. King, W. U. Halbrook, Keng C. Ng
Rok vydání: 1990
Předmět:
Zdroj: Journal of Food Process Engineering. 12:191-210
ISSN: 1745-4530
0145-8876
DOI: 10.1111/j.1745-4530.1990.tb00050.x
Popis: Commercial scale ceramic microfilters were used in plant tests to determine flux rate and operating parameters for waters from a poultry scalder, a poultry chiller, and brine from a delicatessen products chiller, under commercial conditions. Filtration produced clear permeate from all waters. Microorganism counts were essentially reduced to zero in scalder and chiller water permeates, with BOD reduced by about 70% in scalder water permeate and about 60% in chiller water permeate. Flux rates were in the range of 224-204 L/m2h for scalder water at 54°C and 114-81 L/m2h for chiller water at ambient temperature. Test results were used to project nonlabor operating savings and/or costs resulting from the use of microfiltration to recondition and reuse bath overflow. For a processing rate of 140 birds/min and bath size of 37,850 L (10,000 gal), an annual savings of $21,000-$26,000 were estimated for scalder water filtration, while annual costs of $65,000-$84,000 were estimated for chiller water filtration. For a deli brine bath size of 1,170 L (300 gal), annual costs of about $700 were estimated. Retentate heating and electrical usage associated with centrifugal filter pumps were projected as predominant cost factors. Besides costs, other factors such as nonchemical control of microbial growth, water savings, and reduced discharge levels may also be important reasons for considering microfiltration.
Databáze: OpenAIRE
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