The Wastewater Treatment and Devised Methods in the Upcoming Technology - Term Paper Example

Student’s Name Instructor’s Name 740ENG Date Problem Assignment Introduction Production in industries is a major issue with its sufficiency being a key component. Water has the advantage and the unique nature of being an almost a universal solvent owing to its bipolar nature. Water and waste management comprise a major problem for the brewing industry. High consumption of good-quality of water is a characteristic of breweries and distilleries industry. Over 90% of beer constitutes water with its production taking 4-7 litres per 1 litre production. The pollutant mass of brewery effluent is fundamentally comprised of organic material from process activities. The water and wastewater cycle is a crucial conceptual aspect in the brewery and distillery industry. With respect to improved measures towards waste water management, water consumption and disposal has remained critical from and engineering point of view. This paper evaluates the wastewater treatment and devised methods in the upcoming technology. Further, it aims at analysing the water parameters with respect to the breweries and distilleries industry. It is imperative to analyse the water quality parameters necessary in the beer and winery production as well as the parameters for waste waters. This paper will analyse the parameters for the same and eventually illustrate them in a water wheel diagram. This will be achieved with a conclusive description of the water qualities as well as wastewater qualities in the breweries and distillery industry. 1. Breweries and Distilleries Industry: - (a) General process flow diagram for the water and water waste cycle The water and water waste cycle illustrated below has various stages from natural source to the actual production use and finally back to the environment after treatment. Water in the brewery is very crucial with respect to malting and flopping processes. Water is initially used in the actual processing of the beer, as well as the malt filtration process that requires a lot of water. After processing, the water is passed to the treatment plant where the three major processes undergo. Brewery water waste has a problem of fluctuating loads thus; the treatment process is designed to look into such fluctuations without affecting the output parameters of the waste water treatment system (Indiamart 1). First, the physical process is incorporated to remove the sediments and other coagulated matter. Further, the effluent is passed to a chemical reactor where pH adjustment and flocculation is done. Coagulation process is critical at this point to enhance the sedimentation process leading to the removal of solid particles. This is where the toxic materials and colloidal impurities are removed. Finally, the effluent is passed through an aerobic pre-treatment compartment after which aerobics treatment is done. This enhances the removal of organic compounds by allowing bacteria to work on them through decomposition processes. This is achieved in two processes, biomethanation and aeration. The first process converts the organic matter into useful fuel while the second process receives the wastewater from the first process as well as other sources like condensate water or floor washings. The effluent quality is ascertained and analysed at this level for reuse of water to be effected. In cases of further treatment, aerobic processes are conducted before the water is released to the environment. This may be the down stream, or open farms; the water is also utilised in irrigation farming. Further, the discharged water can be treated and recycle via activated charcoal and chlorination techniques. Consequently, Reverse Osmosis can b employed to recover and recycle water. Water Quality Requirements for the Breweries and Distilleries Industry More than 90% of beer is water and an efficient brewery will use between 4-7 litres of water to come up with 1 litre of beer (The brewers Handbook 2011). This clearly shows the intensity for water quality requirement with respect to breweries and distilleries industry (IFC 3). Water in breweries is very crucial during mash filtration. The process is done at temperatures about 75-78oC. The water used in breweries and distilleries industry has a characteristic of high volume consumption, this call for water with specific level of quality. Mineral content of brewing water has a key point in the flavour contribution of the beer flavour. Levels of hardness are very important in beer production. For example, the notable brewing waters from the deep wells of Burton-on-Trent are known for the excellence in brewing quality full flavoured pale ales. Burton waters have high permanent hardness due to high calcium and sulphate contents, but also have temporary hardness owing to high levels of bicarbonates. The Munich waters are known for producing darker, mellower lagers due to their poor nature in sulphates and chloride but having high levels of carbonates. The water necessary for beer production should be free from floating debris, any scum, oil and other substances considered deleterious. The water should be free from heavy metals like lead, arsenic that are harmful to the lives of humans. Further, the water should be colourless, odourless or contain conditions that would cause nuisance to the consumer of the beverage. Key characteristics of waste waters generated in the Breweries and Distilleries Industry. The quality and quantity of brewery waste waters fluctuate considerably with respect to various processes taking place during processing. The volume of wastewater produced is related to the specific water consumption. The organic components in the effluent are basically biodegradable. Waste waters from breweries are coloured owing to the components used in the malting process. The waste waters also possess an odour of fermentation nature as a result of the fermentation process that the beer processing undergoes (Brito et al. 5). Brito et al also outlines that the brewery effluents contain biodegradable components consisting of sugars, soluble starch, ethanol, volatile fatty acids and others. This constitute to a Biochemical oxygen demand or Chemical oxygen demand (BOD/COD-mass of oxygen per volume) ratio of 0.6-0.7. The waste waters also contain spent grains kiesslguhr, waste yeast and hot trub. There are also traces of chemicals used in the CIP units which include caustic soda, phosphoric acid, and nitric acid. The levels of Nitrogen and Phosphorous mostly are dependent on the manner raw materials are handled and amount of yeast spent present in the effluents. The waste also contains grain slops and thin slops that are used during the fermentation process. The waste waters also contain waste beer that the industry ought to reuse for further production, thus the need for recycling process. This is enhanced through the treatment and reincorporation of the treated water, the alcohol and water are soluble and when treated, they remain in the same composition; thereby they are rechanneled back into the system of production. Key water and waste water quality parameters in a water quality wheel diagram The quality wheel diagram illustrates the various classes of the parameters in regard to breweries water and waste water quality. The table be low well illustrates the characteristics of some industrial brewery effluents including Unicer’s. Parameter per unit Brewery effluent composition Unicer Typical Opaque beer COD (mg/L) 800-3 500 2 000-6 000 8 240-20 000 BOD (mg/L) 520-2 300 1 200-3 600 TSSc (mg/L) 200-1 000 2 901-3 000 TSc (mg/L) 5 100-8 750 ToC(mg/L) 30-35 18-20 25-35 pH (mg/L) 6.5-7.9 4.5-12 3.3-6.3 Nitrogen (mg/L) 12-31 25-80 0.0196-0.0336 Phosphorus (mg/L) 9-15 10-50 16-24 (Water/Beer) (m3/ m3) 4.87 (Liquid effluent/Beer) (m3/ m3) 3.3 2-8 (COD/Beer) (kg/ m3) 13.2 5-30 (BOD/Beer) (kg/ m3) 2-20 (TSS/Beer) (kg/ m3) 1-5 Major water treatment technologies used in the water treatment processes as shown in the process flow diagram Brewery wastewater treatment can be undertaken through three processes; physical, chemical or biological processes. Physical process is used in the removal of coarse solid and other large materials, rather than dissolved pollutants. Techniques used with respect to physical process include flow equalisation, screening, grit removal and gravity sedimentation (Waste water and solid waste management 20). Flow Equalisation; this incorporates the consolidation of waste water effluents using the holding tanks before the water is introduced in the downstream brewery treatment. Screening; this entails removal of glass, labels and bottle caps, floating plastic pieces and spent grains. Grit removal; follows the screening process and incorporate the settling of sand, grit, and small stone. Gravity sedimentation; removes the dissolved organic and inorganic constituents along with suspended solids through settling method via gravity. Chemical Treatment involves pH adjustment and flocculation to remove toxic materials and colloidal impurities. Flocculation involves stirring or agitation of chemically-treated water to induce coagulation. It enhances sedimentation performance by increasing article size thus, enhancing settling rates. This is very critical in the coagulating the particles suspended in the affluent for easier removal. The functionality of the process is dependent upon the particles in the effluent. With physical and chemical processes done, the waste water then undergoes biological treatment which incorporates both the aerobic and anaerobic processes. Aerobic process involves the inclusion of oxygen and is very crucial with respect to waste water brewery treatment while anaerobic involve processes in absence of oxygen and is gaining popularity in this context (Brito et al. 6). The biological process involves the decomposition of organic compounds in the effluents and constitutes the likes of sugars, yeast, starch, soluble fatty acids among others. 2. Major water treatment established above The target application with respect to the technology applied in waste water treatment in breweries and distilleries industry is at the latter stages of production. This is aimed at conserving the environment by ensuring that the waste materials that can harm the environment are cut off before they reach the physical environment or water bodies. Industrial wastes contribute highly towards the contamination of drinking water. Industries using large volumes of water during processing like the brewery have high potential of polluting water ways via discharge (Olajumoke 22). The waste water treatment in breweries and distillery industry utilise scientific or technical principals to make the treatment process effective. The processes involved are the Membrane Process: Ultra Filtration (UF), Micro Filtration (MF), Nano Filtration (NF) and Reserve Osmosis (RO). The Ultra Filtration method involves the removal of extremely minute particles up to 0.001 micron and is available in the categories of Polyethersulfone and Poly Acrylonitrile. It utilises cross flow to enhance efficiency (Nagel and Will 36). The Micro Filtration system is used for the removal of fine particles, micro organisms and organics from the water. Cross flow motion of can also be incorporated here to achieve high filtration rates (Walsh and Gagnon 72). Partially permeable membranes are used in the separation of varied fluids or ions to manufacture systems that are relied for efficient performance and long service ability. Nano-Filtration is a pressure driven process with pore size of the membrane 0.5-1 nanometres and the Trans membrane pressure 5-21 atmospheres and lies between reverse osmosis and ultra-filtration. Reserve osmosis involve a cross flow pressure drive membrane filtration utilising thin film composite low-pressure membrane that allows its operation with a pressure of 8-15 bar range (Nagel and Will 37). The technology employed has advantages and disadvantages attached to it. The membrane processes can be used in the removal of a variety of pollutants; this is with respect to components causing hardness and softness of waste water. A good example is the NF process that is critical in the removal of micro pollutants, pesticides, arsenic, iron, heavy metals, sulphate, nitrates and bacteria (Techneau 52). The technology results to good effluent quality, by enhancing the disinfecting capabilities of bacterial and viral reductions using the UF and MF membranes. High performance biological treatment systems are critical and results to efficient and compact systems realising cost effectiveness and water regulatory compliance. In the treatment of waste water, membrane process of filtration has proved to be very effective and replace the clarification for the separation of suspended solids and further polish the second degree effluents. With respect to the Micro Filtration process, it has been termed as the primary treating process for sewage effluents with reduction of suspended solids and turbidity to less than 1mg/L and 1NTU respectively. On the same note, biological oxygen demand (BOD), oils, and grease are removed considerably with production of superior quality effluents suitable for water reuse. One disadvantage that is associated with this technology is the high energy requirement and low membrane flu; this is specifically with UF process. This calls for more resources in the maintenance and realisation of the whole process. Conclusion Water quality is crucial in the beer and wine production. The study has clearly illustrated the various parameters of water and waste water in the breweries and distillery industry. Prior to wastewater being drawn back to the environment, its quality has to be checked to be of that of water in the environment; thus, the requirement for water treatment. The emergence of membrane processes in the water treatment technology has made the treatment of waster waters a realisable and effective process. This is through the application of technical l processes that are effective and very efficient. Thereby, the water and wastewater cycle in the breweries and distillery industry very critical and imperative. References Anonymous, Waste and Solid Waste Management, Brewery Waste water. 2011. Brito, Antonio. Peixoto, Joao. Oliveira, Jose. Et al., Brewery and Winery Waste Water Treatment: Some Focal Points of Design and Operation. Goldammer, Ted, The Brewer’s Handbook: The Complete Book of Brewing Beer; Brewing Water, 2nd Ed. Apex Publishers, 2011. Indiamart, Wastewater Treatment in Brewery Industry. 2012 IFC, Environmental, Health, and Safety Guidelines for Breweries. World Bank Group, 2007. Nagel, Rofl, and Will, Thomas, Microelectronics, Membrane Processes for Water Treatment in the Semiconductor Industry. Ultapure Water, 1999. Olajumoke, Alao. Oluwatosin, Arojojoye. Olumuyiwa, Ogujala and Abimbola, Famuyiwa. Impact Assessment of Brewery Effluent on Water Quality in Majawe , Ibadan, Southwestern Nigeria. 2010. Techneau, Nanofiltration in Drinking Water Treatment, D5.3.4B. 2006. Walsh, M.E., and Gagnon, G.A. Evaluating Membrane Processes for Drinking Water Treatment Design: Association of Environmental Engineering and Scientific Professors. AEESP Case Studies Compilation 2006. Read More