Projecte llegit

Títol: Diagnosi ambiental d'oportunitats de minimització en una instal·lació de fabricació de gelats.

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Estudiant que ha llegit aquest projecte:

MOSCOSO PONCE, LESLY ELIZABETH (data lectura: 14-07-2022)

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Tutor/a o Cotutor/a: BALANYÀ MARTÍ, TERESA

Departament: DEAB

Títol: Diagnosi ambiental d'oportunitats de minimització en una instal·lació de fabricació de gelats.

Data inici oferta: 19-07-2021      Data finalització oferta: 29-07-2021

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Estudis d'assignació del projecte:

GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
minimització, residus, aigües residuals, gelats

Descripció del contingut i pla d'activitats:

A partir de les dades proporcionades i visites a la instal·lació
es realitzarà un estudi de les oportunitats que té la instal·lació
de reduir la contaminació que genera en l'àmbit dels residus i
aigües residuals.

Overview (resum en anglès):
A set of environmental data has been analysed from 2015 to 2020 of an ice cream processing industry located in Catalonia, in order to determine its environmental behaviour. The company is one of the largest in the Spanish State, producing an average of 23 million liters of ice cream per year. The available environmental variables have been: water consumption, wastewater generation, sewage sludge generation, plastic, paper and cardboard waste, and banal. It has also been possible to have the Annual Industrial Waste Declarations (DARIs) of the facility during the same period.

Indicators have been made regarding production, determining that the consumption of water and therefore the generation of wastewater and sewage sludge are much higher than what the literature indicates for installations of this type.

The lack of references for the other indicators has made it necessary to use dairy industry indicators, also observing that this facility has much higher levels in terms of waste generation studied.

The DARIs study has shown that the type of waste does not differ from what a food industry would be: the waste generated is non-hazardous (> 99%) and the main waste is: non-compliant product (31%), sewage sludge (30%), packaging waste (18%) and banal waste(19%). However, as far as the management of this waste is concerned, it presents a low recovery average, around 50%, when there is a much greater potential for the food industry (>75%).

Finally, a series of measures are proposed to minimize pollution that could help improve their environmental behaviour.

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