Treatment and Minimization of Waste in Baker’s Yeast Industry

Can Doğan E., Arslan A., Genç N., Dağaşan L., Hung Y.

Waste Treatment in the Biotechnology, Agricultural and Food Industries, Lawrence K. Wang,Mu-Hao Sung Wang,Yung-Tse Hung, Editör, Springer, London/Berlin , London, ss.391-470, 2022

  • Yayın Türü: Kitapta Bölüm / Mesleki Kitap
  • Basım Tarihi: 2022
  • Yayınevi: Springer, London/Berlin 
  • Basıldığı Şehir: London
  • Sayfa Sayıları: ss.391-470
  • Editörler: Lawrence K. Wang,Mu-Hao Sung Wang,Yung-Tse Hung, Editör
  • Kocaeli Üniversitesi Adresli: Evet

Özet

Baker’s yeast industry generates a large quantity of wastewater with high organic content and dark color. The aim of this chapter is to provide information on the treatment, disposal, and reuse of waste from the baker’s yeast industry. Conventional biological processes are effective in removing BOD from wastewater. However, the color remains. Different approaches have been tested to remove the color from effluents. The main discharge of yeast fermentation is vinasses, and it consists of different organic compounds. Treatment of vinasses prior to discharge is mandatory from regulatory standpoints.