Project Page Views: [ 654 ]
| Project Metadata Element | Details |
| Project Title | Treatment of Shellfish Wastewater by Membrane Filtration and Recovery of Protiens, Salt and Upgrading Through Product Development |
| Research Area | Water |
| Project Acronym | |
| Principal Investigator or Lead Irish Partner | Suzanne McDermott |
| Lead Institution or Organisation | Atlanfish Ltd. |
| Lead Country | Ireland |
| Latitude, Longitude (of Lead Institution) | 55.26002, -7.25525 |
| Lead Funding Entity | Environmental Protection Agency |
| Approximate Project Start Date | 22/07/2002 |
| Approximate Project Finishing Date | 22/07/2003 |
| Project Website (if any) | |
| Links to other Web-based resources | |
| Project Keywords | Clean Technology; Membrane Filtration; Water Recycling; Crab Meat |
| Project Abstract | The introduction of Membrane Filtration as cleaner technology will be part of the companys overall strategy. The project will study the following:1. Detailed examination of the separation properties of the different types of membrane from at least two companies. These have slightly different separation properties which can affect process economic and the quality of the product.1.Examination of the properties of the concentrates produced by the most promising membranes, ensuring that there are no undesirable components. 2. Examination of fouling and cleaning of the membranes. Membranes which meet the standard will be operated at optimum conditions for about 15-20 individual days to ensure adequate lifespan; 3. The recycling of permeate cook water will be studied. 4. Concentration of the retentate and its use as ingredient for new products or as food ingredient will be examined. 5. The use of membrane filtration for the treatment of wash water from proposed new crab meat extraction equipment will be studied. The successful completion of the project will: a. Significantly reduce wastewater volume by approx 20%; b. Major reduction in effluent strength, BOD, COD and SS by 70% plus; c. Decrease volume and organic content of solid waste by 5 to 10%; d. Reduce fuel oil consumption and costs for cooking operations by 5%+, after allowing for increase from new technology; e. Achieve lower water usage with consequent cost savings 20%; f. Reduce salt usage 50%-75% in cook rocess by recycling; g. Upgrade waste through protein recovery from wastewater, and h. Provide product development opportunities for protein and flavour compounds recovered new products or for food ingredients, such as flavour enhancers. |