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P2 in candy manufacture
I recognize that the problem statement is very general and obviously
housekeeping and scheduling matters should be reviewed. That aside, a
candy manufacturer has been asked by their POTW to reduce the discharge
of materials from their kettle cleaning operations. Too much BOD is
probably the issue. Are there any studies on P2 for candy manufacturing
operations that focus on reducing discharge from kettle cleaning
I am receiving a copy of a "Case Study - A Tale of Two Industries -
Pretreatment of Confectionery & Bakery Wastewaters" from p2pays.org. I
have downloaded "Dissolved Air Flotation Systems (DAFs) for Bakeries";
it may be somewhat relevant.
Other suggestions would be appreciated.
Western Regional P2
Sacramento, CA 95812-0806
(fx) (916) 327-4494