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Recovery of solved salts of the liquid effluents from the manufacture of cured hams: preliminary study

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Recovery of solved salts of the liquid effluents from the manufacture of cured hams: preliminary study

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Arnal Arnal, JM.; García Fayos, B.; Sancho Fernández, MP.; León Hidalgo, MDC. (2013). Recovery of solved salts of the liquid effluents from the manufacture of cured hams: preliminary study. Desalination and Water Treatment. 51(7-9):1922-1927. doi:10.1080/19443994.2012.714729

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/71120

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Title: Recovery of solved salts of the liquid effluents from the manufacture of cured hams: preliminary study
Author: Arnal Arnal, José Miguel García Fayos, Beatriz Sancho Fernández, María Pino León Hidalgo, María del Carmen
UPV Unit: Universitat Politècnica de València. Departamento de Ingeniería Química y Nuclear - Departament d'Enginyeria Química i Nuclear
Universitat Politècnica de València. Instituto de Seguridad Industrial, Radiofísica y Medioambiental - Institut de Seguretat Industrial, Radiofísica i Mediambiental
Issued date:
Abstract:
Liquid effluents generated in the food industry can be treated by several separation processes to recover some components for possible reuse and/or valorization. This is done to further concentrate the volume of final waste ...[+]
Subjects: Natural evaporation , Membrane processes , Valorization , Recovery , Cured hams
Copyrigths: Cerrado
Source:
Desalination and Water Treatment. (issn: 1944-3986 )
DOI: 10.1080/19443994.2012.714729
Publisher:
Taylor & Francis
Publisher version: http://dx.doi.org/10.1080/19443994.2012.714729
Type: Artículo

References

Johns, M. R. (1995). Developments in wastewater treatment in the meat processing industry: A review. Bioresource Technology, 54(3), 203-216. doi:10.1016/0960-8524(95)00140-9

Casani, S., Rouhany, M., & Knøchel, S. (2005). A discussion paper on challenges and limitations to water reuse and hygiene in the food industry. Water Research, 39(6), 1134-1146. doi:10.1016/j.watres.2004.12.015

Barat, J. M., Vidal-Brotóns, D., López-Pascual, E., & Gras, M. L. (2006). Quantification and kinetics of the residual brine generation during ham and shoulder pile salting. Meat Science, 73(4), 576-580. doi:10.1016/j.meatsci.2006.02.010 [+]
Johns, M. R. (1995). Developments in wastewater treatment in the meat processing industry: A review. Bioresource Technology, 54(3), 203-216. doi:10.1016/0960-8524(95)00140-9

Casani, S., Rouhany, M., & Knøchel, S. (2005). A discussion paper on challenges and limitations to water reuse and hygiene in the food industry. Water Research, 39(6), 1134-1146. doi:10.1016/j.watres.2004.12.015

Barat, J. M., Vidal-Brotóns, D., López-Pascual, E., & Gras, M. L. (2006). Quantification and kinetics of the residual brine generation during ham and shoulder pile salting. Meat Science, 73(4), 576-580. doi:10.1016/j.meatsci.2006.02.010

Barat, J. M., Grau, R., Pagán-Moreno, M. J., & Fito, P. (2004). Replacement of pile salting by simultaneous brine thawing–salting in Spanish cured ham manufacturing. Meat Science, 66(3), 603-608. doi:10.1016/s0309-1740(03)00176-1

Muñoz-Guerrero, H., Gutiérrez, M. del R., Vidal-Brotons, D., Barat, J. M., Gras, M. L., & Alcaina, M. I. (2010). Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology. Journal of Food Engineering, 99(4), 424-429. doi:10.1016/j.jfoodeng.2009.09.023

Arnal, J. M., Sancho, M., Iborra, I., Gozálvez, J. M., Santafé, A., & Lora, J. (2005). Concentration of brines from RO desalination plants by natural evaporation. Desalination, 182(1-3), 435-439. doi:10.1016/j.desal.2005.02.036

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