RECOVERY OF USEFUL MATERIALS FROM EFFLUENT BY

DIFFERENT SYSTEMS

Presented by : G.kavitaMSc II year

Dept. of Food Science & Nutrition

The utilization and disposal of product specific waste is difficult. Waste in the food industry is characterized by a high ratio of

product . Waste disposal and by-product management in food processing

industry pose problems in the areas of environmental protection and sustainability.

UTILIZATION OF BY-PRODUCTS AND WASTE MATERIALS FROM MEAT, POULTRY AND FISH PROCESSING INDUSTRIES

Generally speaking, raw and auxiliary materials, as well as processing acids, enter the production process and exit as one of the following:

Desired product, A non-product-specific waste or a product-specific waste-

Unavoidably accumulates as a result of processing of raw materials. The current methods for further utilization of product-specific waste

have been developed. Another characteristic of product-specific waste is that the

generated mass of waste relative to production levels .

The disposing of this waste can be difficult for the following reasons:Biological stability and the potential growth of pathogens Many types of waste material either already contain large

numbers of microbes and/or will be altered quickly through microbial activity.

The breakdown of protein is always characterized by the evolution of strong odours.

o High water contento Rapid autoxidationo Changes due to enzymatic activity

Meat industry

The majority of the waste, in the meat industry is produced during slaughtering.

Slaughter house waste consists of the portion of a slaughtered animal that cannot be sold as meat or used in meat-products.

Efficient utilization of meat by product is important for the profitability of the meat industry.

By-products in the meat industry and their utilization:

Variety meats are the wholesale edible by-products. They are segregated, chilled and processed under sanitary conditions.

Meat trimmed from the head is described on edible offal or an edible by-product.

Edible fats are obtained during slaughter, such as the cowl fat surrounding the rumen or stomach, or the cutting fat which is back fat, pork leaf fat or rumen fat.

Usage of meat by-products often requires treatments such as collection, washing, trimming, chilling, packaging and cooling.

Nutritive value of meat by-products

Edible meat by-products contain many essential nutrients. Some are used as medicines .

Pork tail has the highest fat content and the lowest moisture content of all meat by-products.

The amino acid composition of meat by-products is different from that of lean tissue.

Liver is the best source of niacin, vitamin B12, B6, folacin, ascorbic acid and vitamin A. Kidney is also a good source of vitamin B6, B12, and folacin.

Utilization of blood Animal blood has been used to make blood sausages,

blood pudding, biscuits and bread. It is used in blood curd, blood cake and blood pudding. It is also used for non-food items such as fertilizer,

feedstuffs and binders.

Utilization of glands and organs Animal organs and glands offer a wide variety of flavors

and textures, and often have a high nutritive value. The brain, nervous system and spinal cord are usually

prepared direct for the table rather than processed for industrial use.

Utilization of poultry by-products

Waste products from the poultry processing and egg production industries must be efficiently dealt with as the growth of these industries depends largely on waste management.

These wastes, including animal excreta, mortalities, hair, feathers and processing wastes are convertible to useful resources.

Volume of wastewater generated from meat and poultry industry:

The wastewater produced in it contains a variety of organic and inorganic pollutants, has a high concentration of etheric extract, suspended and biogenic matter as well as variable concentrations.

In poultry processing, water is used primarily for scalding, in the process of feather removal, bird washing before and after evisceration, chilling, cleaning and sanitizing of equipment and facilities.

Rendering (meat and poultry by-product processing) description:

Rendering processes are processes used to convert the by-products of meat and poultry processing into marketable products, including edible and inedible fats and proteins for agricultural and industrial use.

Materials rendered include viscera, meat scraps including fat, bone, blood, feathers, hatchery by-products and dead animals.

Lard and food grade tallow are examples of edible rendering products. Inedible rendering products include industrial and animal feed grade fats, meat and poultry by-product meals, feather meal, dried blood, and hydrolyzed hair.

Fish waste/by-products utilization

Fish waste is a great source of minerals, proteins and fat.

Potential utilization of waste fish scraps from 5 marine species to produce fish protein hydrolysate by enzymic treatment.

collagen or keratin contained in livestock and fish waste may be converted to useful products by enzymic hydrolysis, providing new physiologically functional food materials.

Recovery of proteins from fish waste products by alkaline extraction resulted a good yield of protein from lake waste.

The potential of fish waste effluent as a fermentation medium for production of antibacterial compounds, by lactic acid bacteria.

The recovery of chemical components from seafood waste materials, which can be used in other segments of the food industry.

Utilization of waste as biofuel:

The availability of wet biomass as waste from industrial processes and the need to meet the environmental standards stand for the main stimuli towards investigating all options in order to dispose this waste.

Physico-chemical treatment of meat industry wastewater is used to increase the organic matter removal efficiency.

The utilization of this Biofuel for steam generation has shown to be a viable alternative.

Biodiesel fuel acquired from the oils and fats of meat and fish is a substitute for, or an additive to diesel fuel derived from petroleum.

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