Treatment and Minimization of Waste in Baker’s Yeast Industry

Esra Can Doğan; Ayla Arslan; Levent Dağaşan; Yung-Tse Hung

doi:10.1007/978-3-031-03591-3_10

Treatment and Minimization of Waste in Baker’s Yeast Industry

Esra Can Doğan, Ayla Arslan, Levent Dağaşan, Yung-Tse Hung

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

Baker’s yeast industry generates a large quantity of wastewater with high organic content and dark color. The aim of this chapter is to provide information on the treatment, disposal, and reuse of waste from the baker’s yeast industry. Conventional biological processes are effective in removing BOD from wastewater. However, the color remains. Different approaches have been tested to remove the color from effluents. The main discharge of yeast fermentation is vinasses, and it consists of different organic compounds. Treatment of vinasses prior to discharge is mandatory from regulatory standpoints.

Original language	American English
Title of host publication	Handbook of Environmental Engineering: Waste Treatment in the Biotechnology, Agricultural and Food Industries: Volume 1
DOIs	https://doi.org/10.1007/978-3-031-03591-3_10
State	Published - Sep 8 2022

Keywords

Advanced treatment
Baker's yeast industry
Emission
Minimization
Molasse
Vinasse
Waste characterization
Waste management
Waste treatment

Disciplines

Civil and Environmental Engineering

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10.1007/978-3-031-03591-3_10License: CC BY

https://link.springer.com/chapter/10.1007/978-3-031-03591-3_10#chapter-info

Cite this

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title = "Treatment and Minimization of Waste in Baker{\textquoteright}s Yeast Industry",

abstract = " Baker{\textquoteright}s yeast industry generates a large quantity of wastewater with high organic content and dark color. The aim of this chapter is to provide information on the treatment, disposal, and reuse of waste from the baker{\textquoteright}s yeast industry. Conventional biological processes are effective in removing BOD from wastewater. However, the color remains. Different approaches have been tested to remove the color from effluents. The main discharge of yeast fermentation is vinasses, and it consists of different organic compounds. Treatment of vinasses prior to discharge is mandatory from regulatory standpoints.",

keywords = "Advanced treatment, Baker's yeast industry, Emission, Minimization, Molasse, Vinasse, Waste characterization, Waste management, Waste treatment",

author = "Doğan, \{Esra Can\} and Ayla Arslan and Levent Dağa{\c s}an and Yung-Tse Hung",

note = "Doğan, E.C., Arslan, A., Gen{\c c}, N., Dağa{\c s}an, L., Hung, YT. (2022). Treatment and Minimization of Waste in Baker{\textquoteright}s Yeast Industry. In: Wang, L.K., Wang, MH.S., Hung, YT. (eds) Waste Treatment in the Biotechnology, Agricultural and Food Industries. Handbook of Environmental Engineering, vol 26. Springer, Cham. https://doi.org/10.1007/978-3-031-03591-3\_10",

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T1 - Treatment and Minimization of Waste in Baker’s Yeast Industry

AU - Doğan, Esra Can

AU - Arslan, Ayla

AU - Dağaşan, Levent

AU - Hung, Yung-Tse

N1 - Doğan, E.C., Arslan, A., Genç, N., Dağaşan, L., Hung, YT. (2022). Treatment and Minimization of Waste in Baker’s Yeast Industry. In: Wang, L.K., Wang, MH.S., Hung, YT. (eds) Waste Treatment in the Biotechnology, Agricultural and Food Industries. Handbook of Environmental Engineering, vol 26. Springer, Cham. https://doi.org/10.1007/978-3-031-03591-3_10

PY - 2022/9/8

Y1 - 2022/9/8

N2 - Baker’s yeast industry generates a large quantity of wastewater with high organic content and dark color. The aim of this chapter is to provide information on the treatment, disposal, and reuse of waste from the baker’s yeast industry. Conventional biological processes are effective in removing BOD from wastewater. However, the color remains. Different approaches have been tested to remove the color from effluents. The main discharge of yeast fermentation is vinasses, and it consists of different organic compounds. Treatment of vinasses prior to discharge is mandatory from regulatory standpoints.

AB - Baker’s yeast industry generates a large quantity of wastewater with high organic content and dark color. The aim of this chapter is to provide information on the treatment, disposal, and reuse of waste from the baker’s yeast industry. Conventional biological processes are effective in removing BOD from wastewater. However, the color remains. Different approaches have been tested to remove the color from effluents. The main discharge of yeast fermentation is vinasses, and it consists of different organic compounds. Treatment of vinasses prior to discharge is mandatory from regulatory standpoints.

KW - Advanced treatment

KW - Baker's yeast industry

KW - Emission

KW - Minimization

KW - Molasse

KW - Vinasse

KW - Waste characterization

KW - Waste management

KW - Waste treatment

UR - https://engagedscholarship.csuohio.edu/encee_facpub/452

UR - https://link.springer.com/chapter/10.1007/978-3-031-03591-3_10#chapter-info

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DO - 10.1007/978-3-031-03591-3_10

M3 - Chapter

BT - Handbook of Environmental Engineering: Waste Treatment in the Biotechnology, Agricultural and Food Industries: Volume 1

ER -

Treatment and Minimization of Waste in Baker’s Yeast Industry

Abstract

Keywords

Disciplines

Access to Document

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Cite this