Premium
EFFLUENT GENERATION, ENERGY USE AND COST OF BLANCHING
Author(s) -
BOMBEN JOHN L.
Publication year - 1977
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1977.tb00189.x
Subject(s) - effluent , blanching , environmental science , waste management , wastewater , capital cost , flume , operating cost , process engineering , environmental engineering , engineering , chemistry , mathematics , flow (mathematics) , food science , electrical engineering , geometry
Blanching and cooling of vegetables is a major source of wastewater in the vegetable processing industry. In recent years modification of conventional blancher designs have been developed. Using material and heat balances, the theoretical effluent generation and energy use of blanching and cooling can be calculated. Actual performance of blanchers can then be compared to these theoretical quantities. The Vibratory Blancher‐Cooler, the Hot‐Gas Blancher and the Hydrostatic Steam Blancher are new blancher designs that have been developed in recent years. The effluent generation and energy use of these new designs as compared to conventional steam and water blanchers can be determined from published reports. When the operating costs of the above modifications are compared to those of a conventional water blancher, the low capital cost of the water blancher makes it the most economical choice. However, a doubling of the combined cost of energy, water and wastewater disposal would give the Vibratory Spiral Blancher‐Cooler an operating cost equivalent to that of a water blancher and flume cooler.