Contents

30.1 Introduction 1233

30.2 Water Usage in Food Processing 1235

30.3 Characteristics of Food Industry Wastewater 1236

30.3.1 Fruit and Vegetable Food Processing Sector 1236

30.3.2 Meat, Poultry, and Seafood Sector 1236

30.3.3 Beverage and Bottling Sector 1237

30.3.4 Dairy Sector 1237

30.4 Pretreatment Alternatives 1237

30.4.1 Flow Equalization and Neutralization 1238

30.4.2 Screening 1238

30.4.3 FOG Separation 1238

30.4.4 Acidification 1239

30.4.5 Coagulation-Flocculation 1239

30.4.6 Sedimentation 1239

30.4.7 Dissolved Air Flotation 1239

30.5 Biological Treatment Systems 1240

30.5.1 Anaerobic Biological Treatment Systems 1240

30.5.2 Aerobic Biological Treatment Systems 1243

30.6 Emerging Technologies 1246

30.7 Summary 1248

Nomenclature 1248

References 1249

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