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Intermediate water recovering process in fruit and vegetable can industry

A technology for reclaimed water and canned food is applied in the field of reclaimed water reuse technology in the canned fruit and vegetable canning industry, which can solve the problems of water resource pollution and large discharge, and achieve the effects of low operating cost, stable operation and simple operation.

Inactive Publication Date: 2008-11-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It can be seen from Table 1 that if the industrial wastewater of canned fruits and vegetables is not recycled, the discharge volume will be relatively large, and the untreated industrial wastewater of canned fruits and vegetables has a high concentration of organic matter and suspended solids, is rich in sugar, and is easily degraded by microorganisms. Therefore, the pollution of water resources is quite serious

Method used

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  • Intermediate water recovering process in fruit and vegetable can industry
  • Intermediate water recovering process in fruit and vegetable can industry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The production process of canned citrus is as follows:

[0023] Raw materials → cleaning and blanching → peeling → splitting → water immersion → mesh belt transportation → acid-base treatment → water washing → classifier classification → mesh belt transportation → canning → adding sugar juice → sealing → sterilization → cooling → finished product

[0024] (1) Washing and blanching water for recycled raw materials, the water mainly contains a small amount of sediment and orange oil, and the COD concentration is basically below 250mg / L. This part of the water is treated with a split-type ultra-high-speed mud-water separator and then added with chlorine dioxide disinfectant, so that the residual chlorine content in the water is controlled below 0.5ppm, and the recovered water after disinfection is directly reused for raw material cleaning.

[0025] (2) Citrus is generally treated with acid and alkali in an automatic temperature-controlled launder. The fruit capsules are so...

Embodiment 2

[0028] The production process of canned asparagus is as follows:

[0029] Material selection→cleaning→peeling and cutting→precooking→cooling and rinsing→grading→soup making→canning→sealing→sterilization→cooling→cleaning→storage

[0030] (1) Asparagus generally use asparagus with a stem length of 10-16 cm and an average stem diameter of 1.0-3.8 cm in thickness. It is required to be fresh, good, free from diseases and insect pests, rust spots and damage, and free from hollow, cracked and deformed asparagus as raw materials. Rinse with spray or running water. Washing with water is convenient to open the leaves and wash away the dust and silt wrapped in the leaves. Most of the water used for canned asparagus is concentrated in the raw material cleaning stage. This part of the water is treated with a split-type ultra-high-speed mud-water separator and then added with sodium hypochlorite disinfectant, so that the residual chlorine content in the water is controlled below 0.5ppm, an...

Embodiment 3

[0034] The production process of canned mushrooms is as follows:

[0035] Raw material cleaning→selection→color protection→rinsing→precooking→cooling→grading→slicing→rinsing→canning→exhaust→sealing→sterilization→cooling

[0036] (1) The cleaning water for mushroom raw materials is mainly silt and sawdust from the roots of some mushrooms, and also contains a very small amount of mushroom fragments, mushroom stalk hairs, and may also contain colored substances. After this part of the water is treated by the split-type ultra-high-speed mud-water separator, the solid matter in the water can be removed. Then add ozone to disinfect the water body. On the one hand, the ozone disinfectant can remove organic substances in the water, and on the other hand, it can decolorize the water body. The concentration of ozone is between 0.4ppm-3.0ppm. Different concentrations require different sterilization time and water storage time. For example, after 1.0ppm ozone water treatment for 2min-10...

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Abstract

The invention discloses a reclaimed water recycling technique in the canned fruit and vegetable industry, comprising the following steps that: firstly, water used for cleaning raw materials is reclaimed; after slurry is separated, the water is added with drinking water disinfectant and then directly used for cleaning the raw materials; secondly, mesh-belt conveying water, rinsing water, grading water of a grader and separating and canning water are reclaimed, filtered by a filter screen and further intensively filtered, and ultraviolet sterilization is performed on the water which is then used in other can production technological flows except sterilization and cooling, and for cleaning equipment and workshops; thirdly, sterilization and cooling water is reclaimed, cooled and added with the drinking water disinfectant, and is then used for sterilization and cooling. The reclaimed water recycling technique has stable system operation, simple operation and low operating cost. The water conservation rate can reach between 30 and 60 percent according to different canned fruit and vegetable manufacturing procedures, and the reclaimed water recycling technique has great significance in energy conservation and emission reduction in the canned fruit and vegetable industry.

Description

technical field [0001] The invention relates to a process for recycling water in the canned fruit and vegetable industry, and belongs to the technical field of advanced treatment of low-concentration organic wastewater and slightly polluted organic wastewater. Background technique [0002] In recent years, the demand for canned food in my country has increased sharply, and the canned food industry has developed rapidly, which has greatly promoted the growth of the social economy and the improvement of people's living standards. The direct discharge of waste water has also caused great pressure on the water environment. The production of canned fruits and vegetables has a strong seasonality, the production time is short, the harvest season is also the peak production season, and the waste water discharge is large. According to statistics, the average displacement of fruit and vegetable canneries is 3-8m 3 / t raw material. Table 1 shows the discharge of wastewater from a can...

Claims

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Application Information

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IPC IPC(8): C02F9/08C02F1/50C02F1/32C02F1/52
Inventor 陈健初吴丹叶兴乾洪基光刘东红
Owner ZHEJIANG UNIV
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