Abstract
AbstractIf the pickling process is finished (after some days or weeks) pickling bath brine (brine) from a meat processing plant consists mainly beside water of sodium chloride, sodium nitrite, proteins and low molecular nitrogen‐substances. The raw protein content and the dissolved solids are dependent on the brine age. Usually the brine is discharged to the waste water. That means an increasing of COD (Chemical Oxygen Demand) and of mineral content of the effluent. Membrane processes have been applied to waste water treatment in the food processing industry as an integral part of an effluent processing system for effluent cleaning simultaneously with recovering valuable constituents.First experiments in the field of ultrafiltration (UF) of brine were described by Goldberg [2]. The aim of our experiments was to concentrate and separate the brine proteins and to regenerate the brine by ultrafiltration.
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