Promoting Resource Efficiency in Small & Medium size ... - UNEP

9.4 Benchmarks for food and beverage
Table 33 gives benchmarks for the water consumption and wastewater
generation for different subsectors of food processing.
Sector Water consumption Waste water volume
Meat and poultry 2 – 20 m³/t 10 – 25 m³/t
Fish
Herring filleting
Mackerel
White fish
Shrimp processing
Fruit and
vegetable 1)
Canned fruit
Fruit juices
Canned vegetables
Frozen vegetables
Deep frozen vegetables
Preserved vegetables
Potato
Jams
Baby food
3.3 – 10 m³/t
20 – 32 m³/t
4.8 – 9.8 m³/t
23 – 32 m³/t
2.5 – 4.0 ³/t
6.5 m³/t
3.5 – 6.0 m³/t
5.0 – 8.5 m³/t
2.5 – 5.0 m³/t
5.9 – 11 m³/t
2.4 – 9.0 m³/t
6 m³/t
6.0 – 9.0 m³/t
2 – 40 m³/t
11 – 23 m³/t
Starch
Maize 1.7 – 3 m³/t 1.4 m³/t
Wheat 1.7 – 2.5 m³/t 1.8 m³/t
Potato 0.7 – 1.5 m³/t 2 m³/t
Dairy 2)
1 – 5 l/kg
Milk and yoghurt 0.6 – 4.1 l/l
Cheese
1.2 – 3.8 l/l
Milk powder, cheese
and/or liquid products
0.69 – 6.3 l/l
Milk and yoghurt 0.8 – 25 m³/t 0.9 – 25 m³/t
Cheese 1 – 60 m³/t 0.7 – 60 m³/t
Milk powder, cheese
and/or liquid products
1.2 – 60 m³/t
0.4 – 60 m³/t
Beer 0.32 – 1 m³/hl 0.24 – 0.9 m³/hl
Sugar beet
0.233) – 1.5 m³/t
Vegetable oil
Crude oil production 0.2 – 14 m³/t 0.2 – 14 m³/t
Chemical
1 – 1.5 m³/t
neutralisation
1 – 1.5 m³/t
Deodorisation 10 – 30 m³/t 10 – 30 m³/t
Hardening
2.2 – 7 m³/t
Chemical refining 0.25 – 0.8 m³/t 14 – 35 m³/t
Olive oil production 5 m³/t
Traditional extraction
2 – 5 m³/t
Three-phase extraction
6 – 8 m³/t
Two-phase extraction
0.33 – 0.35 m³/t
Soft and alcoholic 6 – 14 m³/m³
drinks
0.8 – 3.6 m³/m³
Table 33: Positions where energy savings could be made and their effect
Table 34 to Table 40 show bestpractice material and energy balances to
process 1000 kg of iced fish for the de-icing and washing, grading, descaling,
skinning, filleting, sauce filling, canning, can washing.
Inputs
Outputs
Ice and fish 1000 kg Fish 980 – 1000 kg
Water 1 m³ Waste water 1 m³
Electricity 0.8 – 1.2 kWh COD 0.7 – 4.9 kg
Solid waste
Table 34: Input and output data for de-icing and washing
Inputs
Outputs
0 – 20 kg
Fish 1000 kg Graded fish 980 – 1000 kg
Water 0.3 – 0.4 m³ Waste water 0.3 – 0.4 m³
Electricity 0.1 – 0.3 kWh COD 0.4 – 1.7 kg
Solid waste
Table 35: Input and output data for grading fish
Inputs
Outputs
0 – 20 kg
Fish with scales 1000 kg Scaled fish 960 – 980 kg
Water 10 – 15 m³ Waste water 10 – 15 m³
Electricity 0.1 – 0.3 kWh Scales 20 – 40 kg
Solid waste
Table 36: Input and output data for the scaling of white fish
Inputs
Outputs
0 – 20 kg
Skin-on fillets 1000 kg Skinless fillets 930 – 950 kg
Water 0.2 – 0.6 m³ Waste water 0.2 – 0.6 m³
Electricity 0.4 – 0.9 kWh COD 1.7 – 5.0 kg
Waste (skin)
Table 37: Input and output data for skinning white fish
Inputs
Outputs
~40 kg
Skin-on fillets 1000 kg Skinless fillets 930 – 950 kg
Water 0.2 – 0.6 m³ Waste water 0.2 – 0.9 m³
Electricity 0.2 – 0.4 kWh COD 3 – 5 kg
Waste (skin)
Table 38: Input and output data for skinning oily fish
Inputs
Outputs
~ 40 kg
Fish bodies 1000 kg Skin-on fillets 700 – 810 kg
Water 1 – 3 m³ Waste water 1 – 3 m³
Electricity 1.8 kWh COD 4 – 12 kg
Waste (frames
and offcuts)
200 – 300 kg
Table 39: Input and output data for filleting of de-headed white fish
Inputs
Outputs
Whole fish 1000 kg Fillets 550 kg
Water 1 – 2 m³ Waste water 1 – 2 m³
Electricity 0.7 – 2.2 kWh COD 7 – 15 kg
Waste (entrails,
tails, heads and
frames)
~ 440 kg
Table 40: Input and output data for filleting of un-gutted oily fish
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