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Discharge of Brine
A food company receives pickled food in a brine solution. They package
the food, then discharge the brine to the POTW. The POTW discharges to a
river; the brine contains too much salt. Are there any solutions for
reducing/reusing the brine and salt discharge to the POTW? I don't have
any information on (1) what has been done to minimize the amount of
brine they receive, or (2) the amount or chemical composition of the
I have downloaded a portion of "Characterization and Treatment of Brine
Wastewaters from the Cucumber Pickle Industry" from p2pays.org. Some of
the recommendations may be relevant.
Other suggestions would be appreciated.
Western Regional P2
P.O. Box 806
Sacramento, CA 95812-0806
(fx) (916) 327-4494