PROCESSES OF PURIFICATION FOR WASTE WATERS FROM MEAT AND MILK PROCESSING ESTABLISHMENTS

The waste water from the food industry is characterized by a high content of mineral and decomposabile organic matter (which consumes oxygen), suspensions, microbial germs inhibitor, including pathogenic germs.The main effect on receiving waters consists in the contamination with organic matter readily degradable, which causes reduction in dissolved oxygen content from the water. As a result, the richness of water with feed materials introduced in the form of mineral, or as a result of decomposition of organic matter, determine an indirect form of pollution - Eutrophication, which has an unfortunate effect on the quality of the water. Waste waters from meat processing units are characterized by a very high content of organic matter (in the solution and suspension), large quantities of nitrogen and phosphorus, and a temperature of 30 to 40°C. The discharge at this temperature favors the installation of a very quickly aerobically decomposition process, which consumes oxygen.The technological processes specific for milk processing is characterized by important losses of dry matter in the waters discharged. Waste waters from the technological processes of milk processing contain significant quantities of proteins, lipids and lactose. Due to these components, simple discharge, without a prior purification would cause environmental pollution.After the application of specific procedures of purification, the discharge of waste water into the watercourses receivers must not endanger aquatic flora and fauna, or make water unfit for use in industry, as well as for consumption (as drinking water)