Abstract
Analysis of Bakery Sewage Treatment Process Options Based on COD Fraction Changes
Highlights
Industrial pollution is still a major concern for sewage treatment and despite its significance, sound and systematic pollution control efforts are very poorly documented
In addition to the amount of organic compounds belonging to chemical oxygen demand (COD) fraction, the proportions between fractions are relevant to the wastewater treatment technologies
The organic compounds determined by the biodegradable fractions (SS; XS), will be used with the highest efficiency during the mechanical and biological wastewater treatment, while the organic compounds concentration expressed by hardly or nonbiodegradable fractions is subject to the smallest variation
Summary
Industrial pollution is still a major concern for sewage treatment and despite its significance, sound and systematic pollution control efforts are very poorly documented. The character and treatability of the industrial wastewater is highly variable and specific for each industrial activity. The issues related to the activated sludge treatment, such as biodegradability based characterization, modeling, assessment of stoichiometric and kinetic parameters and design, as well as the issues of industrial pollution control are not completely solved [Orhon et al 2009]. The bakery industry is one of the world’s major food industries and varies widely in terms of production scale and process. Yeast, salt, water and oil/fat are the basic ingredients, as well as bread improvers – flour treatment agents like vitamin C (ascorbic acid) and preservatives in the commercial bakery production process [Chen et al 2006]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
