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Emissionssituation in der Nahrungsmittelindustrie

: Kobald, M.; Holley, W.
: Fraunhofer-Institut für Lebensmitteltechnologie und Verpackung -ILV-, München

München, 1990, 318 S.
Fraunhofer ILV ( IVV) ()
Abfall; Abwasser; avoidance of emission; demand for research; emission; emissionsvermeidung; food industry; Forschungsbedarf; Geruch; Lebensmittel; low emission technology; Nahrungsmittelindustrie; odor; production; residue; Reststoffverwertung; utilization of residue; Verfahrensentwicklung; waste; waste water

By request of the German Ministery of Research and Technology (BMFT), the Fraunhofer-Institute of Food Process Engineering indicated the current environmental problems of food industry and determined the need and demand for the development of new low-emission technologies. Emissions from the food industries are characterized by high organic loadings in waste water, large amounts of decomposable production residues and the release of dust and intense, distasteful odours into the air. In addition to avoidance or reduction of wastes and the disposal or removal of wastes, there is growing interest in converting the enormous quantity of production residues into energy, animal feed, proteins, organic fertilizers, construction materials and chemicals.