Multi-stage Treatment of Landfill Leachate Landfilling of waste leads to the production of leachate which usually has a high BOD and COD together with nitrogen, inorganics and organic halides. Many factors determine the quantity and composition of leachate – waste types, disposal methods, construction and age of the landfill, and climatic/seasonal effects being amongst the […]
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Evaporators are used extensively in the food, dairy, and distillation industries as a method of removing water from a fluid to obtain a more stable or reduced volume product, often by subsequently drying the concentrate to a powder. The water condensed during evaporation is hot and may contain a small amount of the product itself. […]
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Introduction In the confectionery and many food and beverage industries, sugar (present as sucrose, fructose and glucose, etc.) is the main constituent in some of the process streams. Inevitably, it is also present in the effluent streams arising from these industries. There is, however, considerable interest among manufacturers to optimise process economics through product recovery, […]
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Karolina Pokus, MSc. Chemical & Process Eng. Application Engineer One of the newest technologies in the food industry is the application of membrane technology, which has seen the replacement of traditional multi-stage filtration, separation and evaporator process with a single membrane process. The rapid expansion of membrane technology is dictated by the many advantages like the […]
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Introduction to Filtration Membrane filtration as a means of purification or concentration relies on the principle that when a liquid is passed across or through a physical barrier, particles whose size is larger than the pores in the membrane are retained on one side of the barrier, while the remaining liquid is allowed to pass […]
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