Avaliação do consumo de água e da geração de efluentes em uma indústria de processamento de tilápias
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Data
2018-07-31
Autores
Murakami, Karline Tikae Tani [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O crescimento sustentável da indústria de processamento de tilápia está diretamente relacionado com o uso eficiente de água e com a gestão da qualidade da água devolvida ao meio ambiente. Foi avaliado o uso global de água um uma planta de produção de filé de tilápia, bem como o uso de água em diferentes etapas do processamento. Para isso, foram instalados hidrômetros em 13 pontos do estabelecimento. Em seguida, foram sugeridas ações de minimização visando diminuir o uso de água. O uso global de água foi de 432 m³.dia-1, sendo a etapa de depuração responsável por 40,7% desse volume, seguida das atividades relacionadas com a limpeza (32,3%). As ações de minimização implantadas reduziram 29% do uso de água referente à área limpa do processamento da empresa. Em seguida, foi realizada a caracterização físico-química e microbiológica dos efluentes gerados na indústria para a determinação das suas cargas de poluentes. A indústria, como um todo, gerou um efluente com alta carga de matéria orgânica, sendo as etapas onde há maior contato da água com o pescado e seus resíduos (cabeça, carcaça, carne, pele, sangue e vísceras) as maiores fontes poluidoras. Os parâmetros de DBO, DQO e óleos e graxas apresentaram os valores acima dos limites estabelecidos pela legislação para lançamento em sistemas de esgotamento sanitário ou em corpos hídricos receptores. Isso evidenciou a necessidade de um tratamento prévio do efluente antes do seu descarte. Além disso, foi avaliado o potencial do efluente gerado na etapa de depuração para reuso em sistemas de resfriamento e para fins urbanos. Este trabalho apresentou alternativas para minimização do uso de água e geração de efluente e também forneceu dados para orientar as indústrias de beneficiamento de tilápia na definição de ações e estratégias para segregação, tratamento e reuso de efluentes dentro dos princípios de gestão ambiental e sustentabilidade, considerando as restrições impostas pela legislação brasileira e as práticas higiênicas da indústria de alimentos.
The sustainable growing of the tilapia processing industry is directly related to the efficient use of water and to the management of the quality of water returned to the environment. The global use of water in a tilapia fillet processing plant and the use of water in different processing stages were evaluated. For this, hydrometers were installed at 13 points within the premisses. Additionally, minimization actions were suggested aiming at reducing the water use. It was used 432 m3 .d-1 of water, being the depuration stage responsible for 40.7% of this volume, followed by the general cleaning process of the plant (32.3%). The applied minimization actions reduced in 29% the use of water in the clean area of the processing flow. After this, the physical-chemical and microbiological characterization of the effluents generated by the industry was performed in order to evaluate the pollutant load. The industry, as a whole, produced an effluent with high organic matter load, being the stages in which the water contacts the fish and the solid residues (head, carcass, meat trimmings, skin, blood and viscera) the main pollutant sources. The parameters BOD, COD, oils and greases presented values above the legal limits to dispose in the effluent treatment systems or in the hydric spring. This demonstrated the necessity of a previous treatment of the effluent before it is discarded. Besides that, the potential of the effluent from the depuration stage to be reused for urban purposes and in industrial cooling processes was evaluated. This study proposed alternatives to minimize water use and effluent generation and also provided data to orientate the tilapia processing industries in definition of effluent segregation, treatment and reuse actions and strategies, attending the principles of environmental management and sustainability, considering the restrictions settled by the Brazilian legislation and the food industries hygienic practices.
The sustainable growing of the tilapia processing industry is directly related to the efficient use of water and to the management of the quality of water returned to the environment. The global use of water in a tilapia fillet processing plant and the use of water in different processing stages were evaluated. For this, hydrometers were installed at 13 points within the premisses. Additionally, minimization actions were suggested aiming at reducing the water use. It was used 432 m3 .d-1 of water, being the depuration stage responsible for 40.7% of this volume, followed by the general cleaning process of the plant (32.3%). The applied minimization actions reduced in 29% the use of water in the clean area of the processing flow. After this, the physical-chemical and microbiological characterization of the effluents generated by the industry was performed in order to evaluate the pollutant load. The industry, as a whole, produced an effluent with high organic matter load, being the stages in which the water contacts the fish and the solid residues (head, carcass, meat trimmings, skin, blood and viscera) the main pollutant sources. The parameters BOD, COD, oils and greases presented values above the legal limits to dispose in the effluent treatment systems or in the hydric spring. This demonstrated the necessity of a previous treatment of the effluent before it is discarded. Besides that, the potential of the effluent from the depuration stage to be reused for urban purposes and in industrial cooling processes was evaluated. This study proposed alternatives to minimize water use and effluent generation and also provided data to orientate the tilapia processing industries in definition of effluent segregation, treatment and reuse actions and strategies, attending the principles of environmental management and sustainability, considering the restrictions settled by the Brazilian legislation and the food industries hygienic practices.
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Palavras-chave
Peixes, Tecnologia Limpa, Conservação dos recursos naturais, Conservação dos recursos hídricos, Fisheries, Clean Technology, Natural Resource Conservation, Water Resource Conservation