果蔬汁綠色度之研究：果蔬汁產品生命週期之評估及綠色度之改善─子計畫三：果蔬汁加工廢棄物處理技術對綠色度之影響(II)
Date Issued
2001-11-10
Date
2001-11-10
Author(s)
DOI
892621Z002072
Abstract
Various types and quantities of waste materials are produced during fruit and
vegetable juice processes, and treatment of these waste materials is always an important task
for manufacturers and scientists. This research was aiming to study the technology involved
in treating the fruit and vegetable juice processing waste. Based on the discharge conditions
as well as the properties of the waste materials, the possible and feasible waste treatment
methods were considered and evaluated for energy consumption, water utilization, and waste
production, and determine their extent of greenness. This research sub-project is a part of the
integrated project “ The Greenness in Fruit and Vegetable Juice Products ”. Consequently,
this investigation is closely related with other sub-projects, including the “ quantification of
greenness ”. “ Waste reduction and processing procedure improvement ”, and “ energy
conservation technology ”. The integration of this research with the other sub-projects is very
important to ensure the successfulness of greening the fruit and vegetable juice products.
This investigation was carried out using the method suggested by the sub-project
“ quantification of greenness ”. A computer software “SimaPro 4.0” was used to evaluate
various waste treatment methods quantitatively. Results showed that the “trickling filter” was
rated the best method in term of “greenness” for waste water treatment, followed by the
“rotating biological contactor”. However, there was only slight difference in greenness
between these two methods. Considering the efficacy during operation, the rotating biological
contactor is suggested for treating the waste water from fruits and vegetable processing. For
the solid waste treatment, the “composting technology” is recommended for obtaining the
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maximum greenness.
Publisher
臺北市：國立臺灣大學食品科技研究所
Type
report
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