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Wednesday, February 27, 2008

BRAIN TEST

You have a balanced brain — able to draw on the strengths of both the right and left hemispheres depending on context. Typically, people with balanced right and left hemispheres are very comfortable with switching between local and global perspectives — that is, paying attention to both small details and larger issues when the circumstance indicates. That means they can identify elements that make up an image or situation and also attend to the larger, more holistic pattern or unified whole that those details comprise.

You are able to capitalize on the left hemisphere's skills in verbal communication as well on the right hemisphere's focus on patterns and association making. This rare combination makes you a very creative and flexible thinker.

Depending on the situation, you may rely on one hemisphere or the other. Some situations may lend themselves to using your right brain's creativity and flexibility while other situations may call for a more structured approach as dictated by your left brain.

That's how your brain processes information. And while your dominant brain hemisphere certainly contributes to the way you process information, there is also a style of learning, unrelated to your dominant hemisphere, that determines the ways in which you are best able to pick up information. When you're learning something new, your dominant brain hemisphere will want to take over. But there are times when the information being presented is not well suited to your dominant hemisphere's abilities.

That's why, in addition to your hemispheric dominance, you also have a style of learning that is dominant for you. Whether you know it or not, you are naturally predisposed to learning things visually, aurally, or through a combination of the two.

Your test results show that you are a visual learner.

Other balanced-brained people who are visual learners are scientist and theoretician Buckminster Fuller, painter Pablo Picasso, news anchor Tom Brokaw, and scientist Stephen Hawking. But before delving deeper into how you learn, you should get the basics of your brain's physiology.
http://web.tickle.com/tests/brain/paidresult.jsp?

Sunday, February 24, 2008

Environmental Impacts from Meat and Fish Processing

Meat Processing: Environmental Impacts

Environmental Impacts from Meat and Fish Processing

Meat and fish processors must operate in a manner that protects human health and the environment while maintaining the highest food safety standards. If not minimized and properly managed, these operations can create enormous negative impacts on the environment. The primary environmental issues associated with meat and fish processing are water use, high-strength effluent discharge, and energy consumption. The meat and poultry processing industry (excluding rendering) uses an estimated 150 billion gallons of water annually. Although a portion of the water used by the industry is reused or recycled, most of the water becomes wastewater. Noise, odor and solid wastes are additional significant impacts that can detrimentally affect the environment if not adequately addressed.  

The amounts and types of wastes generated depend upon a variety of factors including: 

  • animal type, size and shape;
  • transportation and conveyance methods;
  • receiving and handling of animals;
  • processing times and  technologies;
  • amount of carcass washing;
  • wash temperatures;
  • cleaning/sanitation procedures; and
  • rendering operations. 

The information contained in this section includes environmental impacts for beef, pork, poultry and fish processing and associated rendering activities. The upstream processes of distribution and post-consumer packaging management are not covered. The manufacture of specialty meats and associated products are also not included in this topic hub. This sector focuses on activities that occur at a slaughterhouse and the related processes. The following table lists common wastes generated from specific processing areas. 

Meat & Seafood Processing Area Wastes

Process Area

Process Area Wastes 

Meat 

Transportation, receiving and holding   manure, hair, feathers, grit, mortalities
Slaughter blood, fluids
Cleaning feathers, skin, bone, hides, beaks
Bleeding blood
Trimming and evisceration trim scrap, offal, paunch material
Inspection contaminated and rejected materials
Further Processing meat scraps, cheeks, hides, feet, offal, bone and fat
Cooling and storage contaminated ice, damaged product, off-spec inventory
Prepared foods additives, oils, grease, sauces, damaged product
Fermented, smoked, pickled foods spices, brines, sauces, spoiled materials, drippings

Seafood

Catch by-catch
At-sea treatment cuttings, bones, blood, off-spec product
Transport and marketing off-spec, spoiled product
Receiving and thawing Spoiled materials, thaw-water, melted ice
Butchering and processing, including canning Off-cuts, viscera, bones, skins, suspended and dissolved solids, sauces, brines, fish oils other oils
Quarantine, storage and distribution Off-spec. materials, spoiled materials, damaged cans

Meat Processing Water Consumption: Like many other food processing activities, the necessity for hygiene and quality control in meat processing results in high water usage and consequently high wastewater generation. Volumes of wastewater from meat processing are generally 80-95 percent of the total freshwater consumption (MRC, 1995). The United Nations Environmental Program, Cleaner Production Assessment in Meat Processing (2000), estimates a range of 1,100 to 4,400 gallons of water are used per live weight ton of slaughtered animal in the United States. Between 44-60 percent of water is consumed in the slaughter, evisceration and boning areas (MRC, 1995). The following table illustrates the breakdown of water consumption in beef and pork processing based on a study of Australian abattoirs. 

Water Consumption in Meat (Beef and Pork) Processing Operations

Meat Processing Activity

Percent of Usage

Stockyard washdowns and animal watering 7-22 percent
Slaughter, evisceration and boning 44-66 percent
Casings production 9-20 percent
Rendering 8-38 percent
Domestic uses 2-5 percent
Chillers 2 percent
Boiler losses 1-4 percent

Meat Research Corporation (MRC), 1995

In poultry processing plants, in addition to being used for carcass washing and cleaning, water is also consumed for hot water scalding of birds prior to defeathering; in water flumes for transporting feathers, heads, feet and viscera; and for chilling birds. As a result, poultry processing tends to be more water intensive on a per unit  production basis than red meat processing (Wardrop Engineering, 1998). Water consumption rates vary from 4,000 to 24,000 gallons per 1,000 birds processed (Hrudey, 1984). 

Meat Processing Wastewater Generation: Freshwater consumption has a major impact on the volume and pollutant load of the resulting wastewater. Wastewaters generally have high organic loads and are also high in oils and grease, salt, nitrogen and phosphorous. At red meat abattoirs, water is used primarily for washing carcasses during the various process stages and for cleaning at the end of each shift. Eighty to 95 percent of water used in abattoirs is discharged as effluent (MRC, 1985). 

The wastewater from a slaughterhouse typically contains blood, manure, hair, fat, feathers and bones and may be at high temperatures. Untreated effluent may be as high as 8,000 mg/L BOD with suspended solids at 800 mg/L or greater. The wastewater may also have pathogens, including Salmonella and Shigella bacteria, parasite eggs and amoebic cysts. Pesticide residues may be present from treatment of animals or their feed. Chloride levels may be very high (up to 77,000 mg/L) from curing and pickling processes. Cooking activities also greatly increase the fat and grease concentration in the effluent. 

Fish Processing Water Consumption: Most seafood processors have a high baseline water use for cleaning plant and equipment. Therefore, water use per unit product decreases rapidly as production volume increases. Major sources of wastewater include: fish storage and transport; cleaning, freezing and thawing; preparation of brines; equipment sprays; offal transport; cooling water;  steam generation; and equipment and floor cleaning. 

Water consumption in fish processing operations has traditionally been high to achieve effective sanitation. Industry literature indicates that water use varies widely throughout the sector, from one to four gallons per pound of product. Several factors affect water use, including: the type of product processed, the scale of the operation, the process used, and the level of water minimization in place (Environment Canada, 1994a). General cleaning contributes significantly to total water demand so smaller-scale sites tend to have significantly higher water use per unit of production. Reducing wastewater volumes tends to have a significant impact on reducing organic loads, as these strategies are typically associated with reduced product contact and better segregation of high-strength streams.

Fish Processing Wastewater Generation: Wastewater from seafood processing operations can be very high in BOD, oil and grease, and nitrogen content. Literature data for seafood processing operations shows a BOD production of two to145 pounds of BOD per ton of product (Environment Canada, 1994a). White fish filleting processes typically produce 25 to 75 pounds BOD for every ton of product (UNEP, 1998). BOD comes primarily from the butchering process and from general cleaning and nitrogen originates -- predominantly from blood in the wastewater stream (Environment Canada, 1994a). Thawing operations can also account for up to 50 percent of the wastewater generated. 

Rendering Wastewater Generation: Rendering, while it recovers raw materials for beneficial use, raises the production of high-strength wastewater. Similarly, other byproduct recovery such as offal collection and hide treatment increase wastewater generation. Conveyance by fluming, carcass cleaning and general cleaning and sanitation also create significant quantities of wastewater.

Organic loads can vary considerably depending on whether the site incorporates a rendering operation. Rendering plants, where installed, are the largest single source of wastewater contamination. The wastewater from rendering (often referred to as stickwater) contains approximately 60 percent of the plant�s total COD output while being typically only 10 percent of the volume (MRC, 1995). As a general rule, red meat abattoirs with rendering will generate approximately 100 pounds COD/ton HSCW (hot standard carcass weight)*, whereas operations without rendering will generate only about 30 pounds COD/ton HSCW (MRC, 1998). 

Energy Consumption
Energy consumption depends upon the age and scale of the plant, level of automation, and range of products manufactured. Processes involving heating, such as cooking and canning, are very energy-intensive, whereas filleting requires less energy. Thermal energy, in the form of steam and hot water, is used for cleaning, heating water, sterilizing and for rendering.  Electricity is used for the operation of machinery and for refrigeration, ventilation, lighting and the production of compressed air. 

Like water consumption, the use of energy for refrigeration and sterilization is important for ensuring good quality meat and fish products.  Storage temperatures are often specified by regulation.  As well as depleting fossil fuel resources, the consumption of energy causes air pollution and greenhouse gas emissions, which have been linked to global warming. Typical ranges for energy use are 330 to 1330 kW per ton of hot standard carcass weight. Representative figures for ton of fish processed range from 65 to 87 kW for filleting, 150-190 kW for canning, and about 32 kW for fish meal and oil production. The following table provides a breakdown of electricity consumption at a meat processing facility.

Meat (Beef & Pork) Processing Energy Consumption

Meat Processing Activity

Percentage of Usage

Refrigeration 59%
Boiler Room 10%
Rendering 9%
Slaughter 6%
Compressed Air 5%
Boning Room 3%
Others 8%

Energy Authority of New South Wales, 1985

Environmental Management in Hotel Industry

Environmental Management in Hotel Industry

The Central Pollution Control Board has taken -up the project on development of COINDS for Hotel Industry and the findings of the study done in various hotels are as follow:

Hotels have been classified as the industry and as such there is no regulations that govern the hotel industry. The number of Government approved hotels( classified hotels : 1* to 5* deluxe) in India is about 1164 commanding 64573 rooms.

For the purpose of development of guidelines for waste management practices in the hotel industries, all hotels, beach resorts, hill and tourist resort lodges, heritage properties, dhramshalas, guest houses and other kinds of the tourist resorts that provides accomodation to business travellers, pilgrims or tourists have been considered.

Large hotels in some states are regulated by the State Pollution Control Boards/Committees for implementation of Rules laid down under the Water Act. However, there are no specific standards or regulation formulated for this category of the industry.

The hotels use considerable quantity of the water drawing mainly from the deep tube wells or from municipality, in following sections mainly.
  • Guests room ( toilets and bathrooms)
  • Service areas ( toilets and bathrooms)
  • Drinking
  • Floor washing
  • Kitchen
  • Butchery
  • Laundry
  • Swimming pool
  • Plant utilities (AC plant, Boiler, Cooling tower)
  • Fire hydrants
  • Gardening


The details of water consumption in different sections in hotels and waste generation are as under:

S.No.
DESCRIPTION OF PROCESS
CONSUMPTION(KL/ day) from municipality & deep tube wells)
DISCHARGE (KL /day into municipality sewers and drains)
1.
Drinking Water
20
Nil
2.
Toilets (Guest rooms, public and service area)
300
280
3.
Kitchen
175
150
4.
Laundry
85
80
5.
Air conditioners
20
Nil
6.
Garden
20
Nil
7.
Swimming pool
20
15
8.
Fire Fighting
3
Nil
9.
Boiler
12
3
TOTAL
655
528



Average figures of water consumption and solid waste generation per room basis in large scale hotels are as follows:

S.No.
Details
Figures
1.
Raw Water Consumption KL /day/room 0.5-1.3
2.
Waste Water discharge KL/day/room 0.4-1.1
3.
Solid waste generated Kg/day/room 0.6-1.1
4.
Percentage of water discharged 80-93



Characteristics of the Wastewater generated in large as well as in medium and small scale hotels:

Sl. No.
Parameters
Large Hotels
Medium and Small Hotels
1
pH
7.2
8.1
2
TSS, mg/l
206
224
3
BOD, mg/l
265
108
4
COD, mg/l
350
224
5
Oil & Grease , mg/l
32
21
6
Phosphate, mg/l
0.1
--
7
Residual Chlorine, mg/l
0.2
--


The following observations have been made for improved environment management in Hotels

Wastewater Management

  • Wastewater reduction efforts in kitchen, laundry, toilets and wash room.
  • Wastewater treatment for kitchen, laundry & toilets and ecologically compatible discharge.
  • Recycling treated wastewater for gardening purpose.
  • Avoiding use of harmful chemicals for pest control and water treatment
  • Rain water harvesting and restricted use of ground water for consumptive purpose.

Air Pollution

  • Use of low sulphur fuel oil for combusting purpose in DG Sets and Boilers.
  • Use tall stacks (above the nearest building height) and use control devices wherever required.
  • Switch to gas fired equipment, wherever possible.
  • Optimise combustion efficiency at all firing ranges, maintain between 82% to 92%.
  • Maintain burners in efficient condition and ensure smoke free exhaust.
  • Maintain negative air pressure inside kitchen and laundry through appropriate measures.
  • Kitchen, laundry and toilet exhausts can be filtered before discharge. Activated carbon filters can also remove odours from such exhaust.

Solid Waste Management

  • Scrutinise avenues of solid waste reduction, department by department.
  • Avoid excessive packaging and use of foam pellets.
  • Avoid using polystyrene.
  • Use cloth bags in preference to paper towels.
  • Avoid using plastic wrapping bags and plastic straws.
  • Use cloth or canvas bags for laundry.
Saleem Asraf Syed Imdaadullah
Mobile:9899300371
Envo Projects
311/22,Zakir Nagar,
New Delhi-110025 ,India
Email:saleemasraf@gmail.com
blog:www.saleemindia.blogspot.com
Web Site : www.envo.8m.com