Waste disposalAngus - from a 1974 US EPA (Environmental Protection Agency)
Technology Transfer Program "Upgrading Seafood Processing Facilities to
Reduce Pollution, Waste Treatment Systems Part 1" prepared by Environmental
Associates, Inc., Corvallis Oregon:
I see that a fresh/frozen salmon processing plant producing 725 kkg annually
produced a water effluent as follows:
Flow ranged from about 0.3 to 0.5 (1000 L/kkg)
5 day BOD ranged from about 1.3 to 2.3 (kg/kkg)
Suspended solids ranged from about 1.0 to 1.6 (kg/kkg)
Grease and Oil ranged from about 0.6 to 1.0 (kg/kkg)
Production ranged from about 1.5 to 3.1 (US ton/hr = 907.18474 kg/hr)
The current waste effluent discharge limits in the state of Oregon (based on
EPA limits) for hand butchered salmon are, after passing through a 40 mesh
screen:
5 day BOD = 1.7 monthly average and 2.7 daily maximum (pounds effluent per
1000 pounds raw product produced)
Total Suspended Solids = 0.42 monthly average and 0.70 daily maximum (pounds
effluent per 1000 pounds raw product produced)
Oil and Grease = 0.026 monthly average and 0.045 daily maximum (pounds
effluent per 1000 pounds raw product produced)
Limits for mechanized butchering are 18 to 50 times higher than for hand
butchered fish.
These numbers are based on studies done for the EPA by Oregon State
University and are contained in two volumes:
Development document for effluent limitations guidelines and new source
performance standards for the fish meal, salmon, bottom fish, clam, oyster,
sardine, scallop, herring, and abalone segment of the canned and preserved
fish and seafood processing industry point source category. Effluent
Guidelines Division, Office of Water and Hazardous Materials, U.S.
Environmental Protection Agency, 1975. For sale by Supt. of Documents, U.S.
Government Printing Office or National Technical Information Service (EPA
document 440/1-75/041-a, NTIS PB 256 840 [503 pages]). Library catalog
TD899.F57 U561.
Development document for effluent limitations guidelines and standards of
performance for the catfish, crab, shrimp, and tuna segments of the canned
and preserved seafood processing industry. Effluent Guidelines Division,
Office of Water and Hazardous Materials, U.S. Environmental Protection
Agency, 1974. For sale by Supt. of Documents, U.S. Government Printing
Office or National Technical Information Service (EPA document
440/1-74/020-a, NTIS PB 238-614 [393 pages]). Library catalog TD899.F57
D41.
By separate email I am sending you a barely legible file of the page from
which these data were taken. For more information on waste management look
under publications on SeafoodNIC <seafood.ucdavis.edu>. Use yield data to
determine what solid waste production will be.
Ken Hilderbrand
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf
Of Angus Davidson
Sent: Thursday, August 09, 2001 6:55 AM
To: seafood@ucdavis.edu
Subject: Waste disposal
Dear list,
I am preparing an Environmental Effects Report for our new remote area
smokehouse and wonder if anyone has any figures or a formula for
establishing solid and liquid waste figures for a small trout and salmon
processing plant.
We would be working on between 100-200 kilos of raw product a week
initially, up to around 1000 kilos per week after a year. After that.....
not sure.
Any other sources on waste disposal and processing plant design would be
much appreciated.
TIA,
Angus Davidson
CEO
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--Shannon Smokehouse Phone: +61 3 6391-2220 Fax: +61 3 6391-2221 Great Lake Phone/Fax: +61 3 6259-8100 Email: Angus@wildtrouttasmania.com.au
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