| Main Title |
Wastewater abatement in canning vegetables by IQB blanching / |
| Author |
Lund, David B.,
|
| CORP Author |
Wisconsin Univ., Madison. Dept. of Food Science.;Environmental Protection Agency, Washington, D.C. |
| Publisher |
Office of Research and Development, U.S. Environmental Protection Agency, For sale by the Superintendent of Documents, U.S. Government Printing Office |
| Year Published |
1974 |
| Report Number |
EPA-660/2-74-006; EPA-S-80l484; W74-10545 |
| Stock Number |
PB-234 495 |
| OCLC Number |
01118550 |
| Subjects |
Canneries--Waste disposal ;
Vegetables--Processing--Waste disposal ;
Bleaching ;
Sewage--Purification ;
Vegetable processing--Waste disposal
|
| Additional Subjects |
Water pollution control ;
Industrial wastes ;
Canneries ;
Vegetables ;
Waste water ;
Food processing ;
Heating ;
Drying ;
Contaminants ;
Evaluation ;
Blanching ;
Individual quick blanching ;
Water pollution abatement
|
| Internet Access |
|
| Holdings |
| Library |
Call Number |
Additional Info |
Location |
Last
Modified |
Checkout
Status |
| EJBD |
EPA 660-2-74-006 |
|
Headquarters Library/Washington,DC |
06/09/2015 |
| ELBD ARCHIVE |
EPA 660-2-74-006 |
Received from HQ |
AWBERC Library/Cincinnati,OH |
10/04/2023 |
| ELBD RPS |
EPA 660-2-74-006 |
repository copy |
AWBERC Library/Cincinnati,OH |
02/06/2017 |
| NTIS |
PB-234 495 |
Some EPA libraries have a fiche copy filed under the call number shown. |
|
07/26/2022 |
|
| Collation |
vi, 78 pages : illustrations ; 27 cm |
| Abstract |
A study on the efficacy of a new blanching system, Individual Quick Blanch (IQB), as applied to vegetables prior to canning was conducted. Peas, corn, lima beans, green beans, potatoes, carrots and beets were adequately blanched by IQB. Compared to deep bed steam blanching or pipe blanching, IQB generally resulted in a significant reduction in effluent. Slight drying of the vegetables before IQB reduced effluent even more; however, product quality was adversely affected in most cases. It was demonstrated that the IQB process can significantly reduce effluent volume and BOD generation in the blanching operation while adequately fulfilling the objectives of blanching. Recommendations for commercial development of IQB are given. |
| Notes |
Report prepared by University of Wisconisn, Department of Food Science, Madison, Wisconsin. "Grant No. S-801484; Program Element 1BB037." Includes bibliographical references (pages 58-59). |
