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Brewery Waste Water Management. Ariola DEVOLLI. Environmental Legislation. The aim of EL is to ensure that the amount of rubbish and waste produced is continuously decreased so that in the end the process is performed without any rubbish or waste at all.
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Brewery Waste Water Management Ariola DEVOLLI
Environmental Legislation The aim of EL is to ensure that the amount of rubbish and waste produced is continuously decreased so that in the end the process is performed without any rubbish or waste at all
The table below presents some indicative discharge limits generally applied in the EU (EU Council Directive 1991) for receiving surface water bodies. Actual discharge limits might vary for each location, region and country
The object of our study was a brewery near Lana river where contaminated waters are discharged. The study and analyses of contaminated water samples are done in the period March-May 2008. This is the period when the plant works in a high capacity but not in the maximum. The peak of the production is in the months July and August, for the seasonal nature of the product itself.
During the manufacture of beer a number of things are produced which must be disposed of or reprocessed • Waste water with its pollution load • Spent grains and spent hops • Break sediments • Excess yeast • Kieselguhr slurry • Label residues • Broken glass • Smells from the brew house • Exhaust gas from the boiler plant • The noise produced at many locations, ect
With the exception of the water which is contained in the beer itself or the byproducts, or is evaporated, every drop of water used ends up as waste water. It can therefore be calculated that expect from 1.8 to 2.5 hl of water per hl of beer, the rest of the total water used, becomes waste water.
Brewery’s waste water contains • Wort and beer wastes, spent grain and grain dusts • Fermentation solids, yeast wastes • Waste water of CIP equipment (cleaning and disinfection equipment) • Sodium wastes and Acid solution from the CIP equipment. • Caustic soda from PVPP filters. • Waste water with kieselguhr.
Alkaline Waste water from bottle cleaning system. • Insoluble substance, paper and cardboard, aluminium and ferrous metals • Soluble substance like adhesive, metals salt and conveyer lubricant. • Oil and grease track from the equipments lubrication. • Beer wastes from returned bottles and kegs. • Even different lubricants can not be eliminated so they finish in water. Such substances increase the percentage of contamination of waste waters.
The water being contaminated can’t be discharged outside but it needs a systematic treatment through establishments of great capacities that generally have considerable costs. • Lower cost needs the reduction of contaminants.
The brewery’s waste waters as a result of the materials that contain are in need of oxygen that’s why they deserve a high level treatment done either in the brewery itself or communal establishments. • The fact that public establishments have higher costs means that it will be better for the companies to do it by themselves.
There are two groups of waste water dischargers • Indirect introducers- these are firms which introduce their waste water through the communal water treatment plant • Direct introducers – these are firms which discharge their waste water after cleaning directly into a public surface water run-off system (brook, stream or river)
The contaminant’s waters are studied based in these parameters
The samples are not taken in the same time in all sectors, because of their different function The samples are taken in the discharging wells of such establishmentsThe results of such analyses are shown in the graphics
Results • We notice that in this plant is used more water per hl beer produced and rapport is nearly 1/7. • The considerable volume of the contaminant water has a high percentage of TSS, COD, BOD coming mainly from cleaning equipments and the production process itself. • The water discharged directly in Lana river is more contaminated than normal and is out of the norms allowed by the authorities.
The most contaminated parts come from the fermentation. They have high levels of BOD, COD and TSS. • High contaminated values are noticed even in the boiling sector, because of deposits of cleaning and whirlpool. • Packing sector has also high values because of cleaning and discharge of returned barrels.
Conclusions • Clean-in-place (CIP) methods for decontaminating equipment • High-pressure, low-volume hoses for equipment cleaning • Recalculating systems on cooling water circuits • Use of grit, weed seed, and discarded grain as chicken feed
Use of spent grain as animal feed, either 80% wet, or dry after evaporation • Disposal of wet hops by adding them to the spent grain • Use for livestock feed of spent yeast that is not reused • Disposal of trub by adding it to spent grain • Recovery of spilled beer, adding it to spent grain that is being dried through evaporation
Filtration of bottom sediments from final fermentation tanks for use as animal feed • Reduction of energy consumption through reuse of wort-cooling water as the process water for the next mash • Collection of broken glass, bottles that cannot be used, and waste cardboard for recycling
Consideration should be given to the use of non-phosphate-containing cleaning agents. • The most important and effective measure should be the accumulation of all discharging waters in a mixing and balancing tank before their flow into Lana river.
With this in mind, it is duty of every brewer to ensure as few waste as possible
