Snack-food industry effluent pre-treatment for annatto dye and yeast removal: Process improvement for effectiveness and sustainability

摘要: Abstract Wastewater from snack foods manufacturing processes may contain significant amounts of pollutants that affect receiving municipal treatment facilities. Their removal with onsite pre-treatment is therefore necessary, to avoid costly discharge fees. This paper presents a study two common in snack-food industry wastewater, namely annatto dye and yeast, view planned changes at production facility. Analyses were conducted determine the new raw wastewater composition discharged into system after local pre-treatment. The most relevant issue affecting effluent quality introduction ingredients, would be generation an no longer compliant requirements. Pre-treatment upgrade options studied, showing process can successfully achieved minor modification current process. Yeast removal, instead, require major interventions on existing processes, hence alternative approach strategy proposed.