Record Display for the EPA National Library Catalog

RECORD NUMBER: 4 OF 9

OLS Field Name OLS Field Data
Main Title Improvement of treatment of food industry waste,
Author Tuwiner, Sidney Bertram,
CORP Author RAI Research Corp., Hauppauge, N.Y.
Publisher For sale by the Supt. of Docs., U.S. Govt. Print. Off.,
Year Published 1974
Report Number EPA-660/2-74-035; EPA-12060-ESY; W74-10544
Stock Number PB-234 444
OCLC Number 01139312
Subjects Dairy waste. ; Food industry plant--Waste disposal. ; Sewage--Purification. ; Food industry and trade--Waste disposal. ; United States.
Additional Subjects Dairies ; Industrial waste treatment ; Food processing ; Activated carbon treatment ; Byproducts ; Flotation ; Oxidation ; Carbohydrates ; Material recovery ; Proteins ; Electrolysis ; Whey ; Water pollution control ; Chemical oxygen demand ; Froth flotation ; Cheese whey
Internet Access
Description Access URL
https://nepis.epa.gov/Exe/ZyPDF.cgi?Dockey=91017K25.PDF
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
EJBD ARCHIVE EPA 660-2-74-035 Headquarters Library/Washington,DC 11/19/2012
EJBD  EPA 660-2-74-035 Headquarters Library/Washington,DC 01/06/2015
EKAM  TD899.D3T89 Region 4 Library/Atlanta,GA 03/14/1997
ELBD RPS EPA 660-2-74-035 repository copy AWBERC Library/Cincinnati,OH 07/30/2019
ERAD  EPA 660/2-74-035 Region 9 Library/San Francisco,CA 03/18/2013
NTIS  PB-234 444 Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy. 01/01/1988
Collation ix, 73 pages illustrations 26 cm.
Abstract
Laboratory studies were conducted to determine the feasibility of reducing the COD demand of cheese whey waste generated from dairy processing plants. Three primary processing variables were studied: Agitation, temperature, and current density. Results indicate electrolytic oxidation efficiency was best at 70C, agitation at 9.6 feet per second and a current density of 9.5 amperes per square foot (equivalent to 6 amperes in the test cell investigated). Concentration of 60 percent of the whey protein was also possible by collection of the froth produced during electrolysis. This mechanism of COD reduction could afford recoverable protein from the whey. Carbon adsorption of the electrolyzed whey was also shown to be extremely effective in reducing the COD. The carbohydrates after oxidation to carboxylic acids are very readily adsorbed, the carbon loading being in excess of that expected for secondary effluents. The feasibility of combining the electrolytic oxidation with froth collection and carbon adsorption is proposed as a possible attractive procedure for recovery of values from the whey.
Notes
"Project 12060 ESY; Program Element 1BB037." Includes bibliographical references (pages 71-73).