Approach to Zero Emission Processes in Food Industry : - Case Study for Soy-Sauce Production Process -
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概要
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The material flow in soy-sauce production process was analyzed for total mass, TOC, T-N,T-P and T-Cl. A main solid emission from the process was lees, a cake after filtration of fermented broth. The various reutilization method of the lees as a resource was studied and the dry distillation was investigated in detail. The conversion of lees by dry distillation increased with temperaturerapidly at low temperature, but moderately at high temperature region. The production of inflammable gases was prominent at high temperature. The liquid products obtained during the condensation of exit gas were composed of aqueous and organic solutions.The solid residue was a char like a fiber containing inorganic phosphorus compounds which was not removed by washing. The reusing method of these products was discussed.
著者
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HANO TADASHI
Department of Applied Chemistry, Oita University
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Takanashi Hirokazu
Department Of Applied Chemistry Oita University
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Hirata Makoto
Department of Agricultural Chemistry, Faculty of Agriculture, Kyushu University
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Hano Tadashi
Department of Applied Chemistry and Chemical Engineering, Faculty of Engineering, Kagoshima University
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