Caracterização das águas residuais da indústria de conservas de sardinha

• Autor(a) principal: Teixeira, Sônia
• Data de Publicação: 2021
• Outros Autores: Martins, Ramiro
• Tipo de documento: Livro
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/27394
• topic: Canned sardine industry; Wastewater; Physical and chemical characterization

The canned sardine industry has a set of different stages, from the washing of the sardines, head and viscera removal, boiling, cover and craving sauce addition, until the can sterilization. To obtain the final product, the industrial process produced high volumes of effluents. The effluent is pre-treated, but this is rarely effective and ends up in the county sewer. To implement a suitable treatment process, the first stage is to physically and chemically characterize the effluent. Since the polluting discharges are diversified, the characterization of the main unit flows allows to identify the most critical points and then establish the most suitable treatment. The study shows the results of the characterization of four (4) different flows of one canned sardines Industry unit. There were collected three samples (one per week) at four different points in the production process. The analysed parameters were: Total Suspended Solids (TSS); Volatile Suspended Solids (VSS); Chemical Oxygen Demand (COD); Biological Oxygen Demand (BOD); Total Phosphorus (P); Chloride (Cl-); Ammonia Nitrogen (N- NH3);Total Nitrogen Kjeldahl (Norg); Oil and Grease.