Management of spent brines or osmotic solutions

Citation
Cr. Barranco et al., Management of spent brines or osmotic solutions, J FOOD ENG, 49(2-3), 2001, pp. 237-246
Citations number
24
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
49
Issue
2-3
Year of publication
2001
Pages
237 - 246
Database
ISI
SICI code
0260-8774(200108)49:2-3<237:MOSBOO>2.0.ZU;2-9
Abstract
Spent brines or osmotic solutions are, in general, wastewaters heavily poll uted with suspended solids and either inorganic or organic dissolved matter . The possibilities of introducing salt-free or reduced salt processes as w ell as segregating brines or osmotic solutions from current processes from the general drainage systems should always be considered. The paper especia lly describes the steps followed during the development of the regeneration treatments with active carbon and ultrafiltration for the fermentation bri nes of Spanish-style green table olives. Similar methodology might be used in the regeneration of other osmotic solutions. System for brine eliminatio n (evaporation ponds, injection in deep wells, multi-stage evaporation, co- generation, etc.), and results of physico-chemical and biological treatment s of wastewaters (including brines) from the table olive industry are also commented. (C) 2001 Elsevier Science Ltd. All rights reserved.