Abstract
Wash-waters and wastewaters from the fruit and vegetable processing industry are characterized in terms of solids and organic content that requires treatment to meet regulatory standards for purpose-of-use. In the following, the efficacy of 13 different water remediation methods (coagulation, filtration, bioreactors, and ultraviolet-based methods) to treat fourteen types of wastewater derived from fruit and vegetable processing (fruit, root vegetables, leafy greens) were examined. Each treatment was assessed in terms of reducing suspended solids, total phosphorus, nitrogen, biochemical and chemical oxygen demand. From the data generated, it was possible to develop predictive modeling for each of the water treatments tested. Models to predict post-treatment water quality were studied and developed using multiple linear regression (coefficient of determination (R2) of 30 to 83%), which were improved by the generalized structure of group method of data handling models (R2 of 73–99%). The selection of multiple linear regression and the generalized structure of group method of data handling models was due to the ability of the models to produce robust equations for ease of use and practicality. The large variability and complex nature of wastewater quality parameters were challenging to represent in linear models; however, they were better suited for group method of data handling technique as shown in the study. The model provides an important tool to end users in selecting the appropriate treatment based on the original wastewater characteristics and required standards for the treated water.
Highlights
Fruit and vegetable food processing is a water-demanding process with the main uses being in washing, cutting, peeling, sanitizing, cooling, transporting, and equipment and machinery cleaning [1]
The wastewater or wash-water are often high in solids, biochemical oxygen demand (BOD), and other pollutants [4,5]
This study provides insight into three novel aspects, a new sector with respect to industrial/agricultural wastewaters, the use of bench-scale testing and full-scale treatment data, and the large variety of fruit and vegetable wash-waters including the utilization of process type
Summary
Fruit and vegetable food processing is a water-demanding process with the main uses being in washing, cutting, peeling, sanitizing, cooling, transporting, and equipment and machinery cleaning [1]. The high water usage leads to the generation of large volumes of wastewater [2,3]. The wastewater (used once and wasted) or wash-water (recirculated waters reused for washing) are often high in solids, biochemical oxygen demand (BOD), and other pollutants [4,5]. The generated wastewater and wash-waters require adequate treatment and disinfection before they are either reused in the process or disposed of to reduce environmental impact. Adequate treatment of waters is necessary to provide proper food safety when water is reused within the process and to protect the environment from receiving excess loads of contamination [6]. The recirculation and reuse of the wash-water are important in reducing the amount of wastewater requiring treatment or disposal in an overall program
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
