Distillieries - Environmental Clearance

LIST OF TABLESTable 3-1: Capacity of Fermentation Vessels in Distilleries .............................................................. 3-7Table 3-2: Process & Non-Process Application of Water for Molasses Based Distilleries ................ 3-8Table 3-3: Material Balance for One kL of Rectified Spirit (Batch process) ..................................... 3-9Table 3-4: Process Stream Discharge from Distilleries Based on Molasses ..................................... 3-10Table 3-5: Characteristics of Spent Wash ......................................................................................... 3-10Table 3-6: Important Components of Dried Fermenter’s Sludge ..................................................... 3-11Table 3-7: Quantity and Characteristics of Process Wastewater ...................................................... 3-11Table 3-8: Characteristics of Spent Wash from Various Types of Manufacturing Process .............. 3-13Table 3-9: Characteristics of Spent Lees .......................................................................................... 3-14Table 3-10: Benchmark for Energy Consumption ............................................................................ 3-22Table 3-11: Potential Sources of Contaminants in Brewing Operation ............................................ 3-33Table 3-12 Possible Emissions from Beer and Wine Industries ....................................................... 3-34Table 3-13: Classification of Distilleries based on Capacity ............................................................ 3-39Table 3-14: Total Effluent Volume Proposed for Treatment ............................................................ 3-40Table 3-15: Standards for Wastewater Discharges from Distilleries ................................................ 3-41Table 4-1: Advantages and Disadvantages of Impact Identification Methods ................................. 4-11Table 4-2: Matrix of Impacts ............................................................................................................ 4-13Table 4-3: List of Important Physical Environment Components and Indicators of EBM ............... 4-23Table 4-4: Guidance for Accidental Risk Assessment ...................................................................... 4-30Table 4-5: Typical Mitigation Measures ........................................................................................... 4-39TGM for Distillery Industry August 2010iv