Waste Treatment

At every production process, waste or emissions must be generated, either in the form

of liquid, solid, or gas. It is already a part of the production process that is inseparable. Waste

is waste generated from the production process of both industrial and domestic (household,

which is better known as junk), whose presence at a particular time and place

environmentally undesirable because it has no economic value. Discretion of the company in

processing waste should be highly considered in order to create an environment free of

hazardous waste, increase the effectiveness of divulging production, and increase the

economic value of the waste itself.

Industrial waste must be handled very carefully, because when it dumped directly into

the environment, it will cause environmental pollution. That is why every industrial must

conduct waste treatment. Refers to the activities required to ensure that waste has the least

practicable impact on the environment. In the making of Flavori, there are also few

categories of waste that is generated from the process, they are vegetables waste and also

vegetable wash water. Both waste must be treated appropriately to make it safe when released

to the environment.

1.3.1 Vegetable Waste

Flavori product included vegetable as the ingredient. Like any other vegetables, there

are some unwanted component that does not included in the making process, such as stem

and roots. The unwanted component are considered as waste that need to be treated.

Before weathered, the unwanted components are collected in the container. Twice a

week, the content of the container delivered to the fertilizer company in order to make a

compost or organic fertilizer since the vegetable wastes is rich on nutrient needed for plants.

Beside to fertilizer company, the rest of the vegetable waste is delivered to the poultry feed

company, since vegetable wastes are known very well for poultry feed.

1.3.2 Vegetable Wash Water

Before entering process procedure, all vegetables must be washed to prevent the

contamination and unwanted bacteria. The wash water is considered to be waste that need to

be treated before released to the environment. Wastewater characteristics will vary greatly

depending upon the type of fruit or vegetable processed and the processing techniques used,

such as washing, blanching, peeling, etc.

The first step of waste treatment that we will do is to purify a wash water used in

vegetable processing. The scheme is shown below:

Figure 1.3 Wash Water Purification in vegetable processing

Source: www.westfalia.com

At the beginning there is an extensive full bath for the vegetables that have just been

harvested and which are still contaminated with various foreign substances, such as humus,

insects, worms and other undesirable impurities. The packaged products should after all

contain only what is on the label. The high content of organic substances in the wash water

means that extensive treatment is essential because it cannot be discharged into the sewerage

system or the environment in this condition. Mechanical separation of the solids is a simple

and cost-effective method of cleaning the wash water. This reduces the costs of fresh water as

well as storing and disposing of the residues.

A rake is the first cleaning stage in which coarse solids such as vegetable leaves are

separated and transported for further use, e.g. as animal feed. The pre-cleaned wash water is

then rid of dirt and sand in a sand trap; the water is further purified in a bowl strainer machine

and discharged into a settling tank.

The wash water that has been treated in this way is now pumped into the decanter.

Any fine substances still contained in the wash water are now continuously separated and

discharged with a high dry substance content. The separated solids can be processed into

animal feed, and the water that has been clarified by the decanter is discharged into a retainer

tank and then to the waste water treatment plant.

The alternative of this wash water waste treatment purification method is making an

infiltration well. Infiltration wells are shallow wells which put (or draw) water into (or from)

a natural aquifer outside of a riverbed, but which have a partial lining. They can be used to

either drain a catchment area or recharge groundwater, especially where recharge of the

aquifer is low due to low rock/soil permeability (the well penetrates through this).

Infiltration wells will make the wash waster waste from the vegetable washing

process seep into the ground. Infiltration wells will be made with diameter 1 – 2.5 m and

depth about 2.5 m. The age of usage is usually 6 – 10 years.

The purpose of the manufacture of infiltration wells are:

Preserving and improving the quality and quantity of groundwater.

To help cope with water shortages.

Cultivating environmental awareness.

Conserve and save water resources long term.