AAMP - American Association of Meat Processors

05/08/2024 | News release | Distributed by Public on 05/08/2024 07:37

New AAMP Webinar: Removing Inhibitory Compounds from Wastewater Improves Effluent Quality & Reduces Costs

New AAMP Webinar: Removing Inhibitory Compounds from Wastewater Improves Effluent Quality & Reduces Costs

Processors who are looking for methods to improve their wastewater systems will be interested in AAMP's next webinar.
Processors who are looking for methods to improve their wastewater systems will be interested in AAMP's next webinar, taking place on June 4: "EPA Effluent Guidelines 2024 Proposed Rule: Removing Inhibitory Compounds from Wastewater Improves Effluent Quality & Reduces Costs." It will start at 11:00 AM and last for an hour.

As the EPA's Effluent Guidelines Proposed Rule for Meat and Poultry Products (MPP) looms, facilities are faced with the challenge of meeting more stringent effluent limitations in their existing footprints. However, MPP facilities don't need to do a complete overhaul of their wastewater treatment systems to meet this new rule.

The root cause of wastewater inefficiency in a well-designed system is the presence and high concentration of inhibitory compounds like surfactants. During MPP processing, food safety standards and rigorous Clean-in-Place (CIP) procedures require cleaning products with high concentrations of quaternary ammonia compounds (QACs or Quats) - a class of surfactants. These compounds are designed to kill bacteria (biology) which is also the most common way to treat wastewater. QACs, and surfactants in general, inhibit biological wastewater processes by impeding solids separation, oxygen transfer, and nutrient removal. As industries implement water conservation to decrease water-to-product ratios, the problem is further exacerbated by increased concentrations with less dilution.
The inhibitory effects lead to underperforming wastewater treatment plants, causing significant challenges for operators such as high aeration and chemical demand, decreased nitrification and reduced treatment capacity.

In addition to potentially costly plant upgrades, operators are faced with increasing aeration and chemicals, increasing treatment costs. To meet new effluent limitations, it's time for a more viable, sustainable solution.

In this webinar, John Crisman, Senior Water Process Engineer at Moleaer, will share how other food processors are utilizing chemical-free nanobubbles to inactivate and remove these contaminants to reduce their inhibition. Nanobubble technology helps reduce effluent contaminant concentrations, increase treatment capacity and efficiency, reduce chemical and energy usage, increase TSS removal efficiency, increase biogas quality, and combat foul odor issues in lagoons, all without major upgrades.

John has worked in the water and wastewater industry for 18 years. His experience started in the installation of underground utilities and led to managing operations of a medium-sized sanitary district. John is a California State Water Resources Control Board Grade V and Texas Commission on Environment Quality Class A wastewater treatment plant operator, and he earned his bachelor's degree in engineering management from Arizona State University.

For example, Miller Poultry in Indiana solved their foul odor issue on their lagoon and reduced year-over-year effluent contaminants by deploying nanobubble technology on their wastewater treatment lagoon.

Attend the webinar to learn more about the root cause of wastewater inefficiency and how nanobubbles can help MPP facilities meet the new EPA proposed rule for effluent limitations.