Bakery industry being one of the major industries in world are also causing huge amount of waste during its processing. Thus it is highly important for any industry to deal with its waste management processes so that it does not adversely effect the environment.

1. WASTE MANAGEMENT OF
BAKERY INDUSTRY
Maira Jabeen
L1F18BSFT0021

2. INTRODUCTION
One of the major food processing
industries throughout the world.
Increase in population is responsible for
the increase in demand of bakery.
Ingredients being used in the processing
are contributing towards the industrial
waste.

3. BAKERY PRODUCTS

4. SOLID WASTE
MANAGEMENT
Packaging Material
Process Waste
Stale Products

5. Three most appropriate methods to deal with the
solid wastes of bakery industry includes :
Animal Feed
Recycle
Landfill

6. GASEOUS WASTE
MANAGEMENT
Dust
Refrigerants
Volatile Organic
Compounds

7. ISSUES
◉ Abundance of flour in
atmosphere.
◉ Skin issues
◉ Respiratory disorders
PREVENTION
◉ Floor dust can be used for
animal fodder.
◉ Provision of PPEs to labour.
DUST

8. ISSUES
◉ They can retain for their
effects for 100 years.
◉ Chlorofluorocarbons (CFCs)
◉ Hydro-chlorofluorocarbons
(HCFCs)
PREVENTION
◉ Replacing the negative ones
with environment friendly
◉ Hydrofluorocarbons (HFC)
◉ Avoid the leakage of
refrigerants.
REFRIGERANTS

9. ISSUES
◉ Basic source for their
production
◉ Use of Ovens in baking
PREVENTION
◉ Use of filters is important
◉ Utilization of PPEs in
processing halls
VOLATILE ORGANIC
COMPOUNDS

10. LIQUID WASTE
MANAGEMENT

11. WASTE WATER
Cleaning
Procedures
Cleaning of
Equipment
Cleaning of
Floor
Different fractions
of ingredients
Oil, Grease,
Yeast, flour etc.
Detergents being
used for cleaning

12. STRENGHTH OF
WASTE WATER
Areas where dry baking is done
the strength of waste water is
lower.
Dry baking involves the
production of bread, buns etc.
In this category the dry cleaning
procedures are followed prior to
the washing.
Areas where wet baking is done
the strength of waste water is
higher.
Wet baking involves the
production of cakes, pastries etc.
In this category the wet cleaning
procedures are followed done
with water.

13. PRE-TREATMENT
Bakery
Waste Water
Screening
Flow
Equalization
Fog
Separation
01 02 04 05 06 07
Coagulation-
Flocculation
Sedimentation
08
Dissolved Air
Floatation
03
Biological
Treatment

14. SCREENING
This process is
involved in the
removal of coarse
particles and
other stuff from
water.

15. Flow Equalization
Flow rate of waste water in bakery plants is
not very specific.
C
It faces many variation and hence equalization
tanks are used.
It is used to meet the flow requirements and
peak discharge demand.

16.  FOG stands for Fats,
Oils and Grease.
 Fog separation is an
important step before
further processing.
 A belt skimmer is
generally used in
separation tanks for its
removal.
FOG SEPERATION

17. ACIDIFICATION
Optional Process
Depend upon the presence of FOG
Acid is added in wastewater
Hydrolysis of Fats and Grease
H2SO4
Nitric Acid

18. Coagulation Process
Ferric
Chloride
It is involved in the removal of fine soluble
solid from bakery waste water.
C
Ferric
Sulphate
Aluminum
Common
Coagulants
It is used to destabilize the fine and stable
soluble solids.
These soluble solids then become heavier
and larger enough to settle down

19. SEDIMENTATAION
Clarification Process
Based on density separation
Particles settle down at bottom of tank
Makes the water more clear

20. DISSOLVED AIR
FLOATATION (DAF)
Pumping of compressed air
bubbles.
It is employed to remove the
fine SS and FOG.
Wastewater is stored in a
closed tank with controlled
air pressure.
Due to decrease in pressure air
bubbles rise to the surface of tank
will soluble solids attached with it.
1
2
3
4
5
In this way all the impurities
are carried away.

21. THE DAF PROCESS
Whole process
is carried out
for 10 minutes.
Pressure
requirements
4 Kg/cm2
PH is
maintained
at 6.0
It leads to
positive
result rate.
Succeeds in
90-97% of
grease removal.

22. BIOLOGICAL TREATMENT
Biodegradable components are majorly
removed in this process.
Activated sludge process is most
commonly employed.
The waste flows around and through the free
floating microbes and settles out as a sludge.

23. SEQUENTIAL BATCH
REACTOR (SBR)
 Sequential batch reactor is the most suitable biological treatment for
bakery waste water.
 It employs the activated sludge process.
 In this mechanism the bioreactor is filling and aerating simultaneously.
 The final clarifier is decanting.
 The clean water starts to collect on top of the tank which is absolutely
ready to discharge.

24. To sum up….

25. THANKYOU!