ALTECH. A Review of Wastewater Management & Best Practices Page 4-36 For Direct Dischargers in the Food Processing Sector 4.3 BEVERAGE MANUFACTURING 45.1 Contaminants in Wastewater Beverage manufacturing includes soft drink processing facilities, breweries, wineries and distilleries. Wastewater from beverage processing facilities is generally characterized by high BOD and TSS concentrations and a wide variation in these concentrations. The main contaminants associated with wastewater from the beverage industry are: * Biochemical Oxygen Demand (BOD); ‘Total Suspended Solids (I pH, Acidity and Alkalinity; ‘Temperature; Phosphorous; Nitrogen. ‘The main sources of these contaminants are summarized in Table 4.19. 45.2 Wastewater Quality Characteristics Based on Ontario Municipal Data Water efiluent data were obtained for 28 beverage processing facilities that discharge to ‘municipal sewers in Ontario. The municipalities monitored the following contaminants: * BOD . TSS . pH * Phosphorus . TKN The annual average concentrations of these contaminants for facilities in this sub-sector are illustrated in Figures 4.17 — 4.21. Additional contaminants were monitored at one brewery and are summarized in Table 4.20. The data are reported as the annual average values for each facility. The 28 beverage facilities are labeled B1 to B28 and were divided according to the following three sub-sectors: * NAICS 31211 Soft drink and ice manufacturing (facilities labeled B1 — B14) * NAICS 31212 — Breweries (facilities labeled B1S - B20) * NAICS 31213 and 31214 — Wineries and distilleries (f ities labeled B21 — B28) ‘The beverage processing facility labeled B28 is the only distillery and for presentation purposes was combined with the winery sub-sector. Section 4: Characterization of Food Processor Wastewater Final ReportALTECH. A Review of Wastewater Management & Best Practices Page 4-37 For Direct Dischargers in the Food Processing Sector Table 4.1 facilities : Main sources of wastewater contaminants in beverage procs ing Contaminant Source Biochemical Oxygen Demand (BOD) BOD concentration in the wastewater from beverage manufacturing facilities is significantly influenced by bottle ‘washing, residual product loss and cleaning processes, fl drink: A large portion of the BOD in the wastewater is result of organic material like sugars and flavouring compounds. Brewery: Most of the waste material in the wastewater is organic in nature and are residue from malting, brewing, fermenting and storage. Winery: High BOD concentrations are mainly caused by organic material in the wastewater, which originates from the discharge of stillage and lees, and the bottom sediments that accumulated during storage. Total Suspended Solids (Tss) Suspended solids in the wastewater are mainly organic particulate derived from the beverage manufacturing process, e.g. Yeast, spent grains, trub, and other processed materials. pH The pH of the wastewater Is affected mainly by residue from the equipment cleaning operations and bottle washing operations. Wastewater from ion exchange regeneration may add lower pH wastewater to the effluent, ‘Temperature ‘Wastewater temperature will be allected primarily by the degree of hot water conservation. The warm residue kettles and other processes will also increase the wastewater temperature. Phosphorus, Most of the phosphorus in beverage manufacturing wastewater originates from cleaning agents. In breweries the malting process may also contribute a significant amount of phosphorus. Nitrogen The nitrogen concentration depends mainly on the water ratio and cleaning agents used. In breweries nitrogen in the wastewater may also come from malt processing. Section 4: Characterization of Food Processor Wastewater Final ReportALTECH. A Review of Wastewater Management & Best Practices Page 4-38 For Direct Dischargers in the Food Processing Sector Figure 4.17 illustrates that most of the BOD concentrations in the effluent from beverage processing facilities are between 500 mg/l and 2,500 mg/l. Two breweries have BOD concentrations above 5,000 mg/l, which were based on between 4 and 11 annual sampling events, ‘The TSS concentrations presented in Figure 4.18 shows significant variations in the eflluent from breweries and the distillery (B28), which range between 130 mg/l and 2,100 mg/l. The TSS concentrations in the effluent from most of the soft drink processing facilities and wineries are below 300 mg/!. Effluent pH values were within the range of 6.5 - 9.7. The phosphorus concentrations monitored at 6 facilities were below 7 mg/l, while the phosphorus concentration monitored at the only brewery was 62.7 mg/l. The annual average TKN concentrations reported for 6 facilities ranged from 1.6 mg/l to 31.3 mgy/l. Figure 4.17: Annual average BOD concentrations for beverage manufacturing facilities. 200 nat) FE Section 4: Characterization of Food Processor Wastewater Final ReportALTECH, A Review of Wastewater Management & Best Practices For Direct Dischargers in the Food Processing Sector Page 4-39 Figure 4.18: Annual average TSS concentrations for beverage manufacturing facilities. Section 4: Characterization of Food Processor Wastewater Final ReportALTEC! A Review of Wastewater Management & Best Practices For Direct Dischargers in the Food Processing Sector Page 4-40 Figure 4.20: Annual average total phosphorus for beverage manufacturing facilities. i : Te 7 Figure 4.21: Annual average TKN for beverage manufacturing facilities. Section 4: Characterization of Food Processor Wastewater Final ReportALTECH. A Review of Wastewater Management & Best Practices Page 4-41 For Direct Dischargers in the Food Processing Sector ‘Table 4.20: Contaminants monitored in beverage processing plants. Contaminant Subsector Number of Unit] Average | Range Annual Average Values BOD Soft drink 28 mg] 1,826 | 608-4200 Breweries 20 mgil| 2,244 | §20— 8.267 ‘Wineries 14 mg] 1,190 | 2132.40 TSS Soft drink 28 mgil IST 23-667 Breweries 20 mgil 737 137= 1,909 ‘Wineries 14 mgil 194 27-618 pit All 1B pit 76 659.7 Phosphorus All 15 mgil 78 12-627 TKN All 9 mgil 12 13-313 ‘Annual Average at One Brewery Phenols, Brewery 1 mgil 00 NA ‘Aluminum Brewery 1 mg] 0.294 NA Barium Brewery 1 mg/l | 0.034 NA Beryllium, Brewery L mg/l] 0.001 NIA Cadmium, Brewery 1 ‘mg/l | 0.001 NA Chromium, Brewery 1 ‘mgil_| 0,006 NA Cobalt Brewery 1 mg/l | 0.004 NA Copper Brewery 1 mgil| 0.397 NA Tron Brewery 1 mgil 101 NA Lead Brewery 1 mg/l | 0.022 NA Mangane Brewery 1 mg/l | 0.117 NA Molybdenum Brewery 1 mgil 0.01 NIA Tin Brewery 1 mgil_| 0,002 NA ‘Vanadium Brewery 1 mgi_| 0.001 NA. Zine’ ‘Brewery 1 mgil_[ 0.349 NA 4.5.3. Reported Wastewater Quality Characteristics ‘Typical concentrations for BOD, COD and TDS in the beverage industry were obtained from information published in three reports. These values are summarized in Table 4.21. ‘The concentration of contaminants in the wastewater is significantly influenced by the type of technology in use at the beverage processing facility and the following typical BOD concentrations in the wastewater were reported (UNEP (b)): . Older technology = 1.8 kg BOD/m’ beer * Average technology = 1.4 kg BOD/m* beer . Best available technology = 1.2 kg BOD/m’ beer Comparing the concentrations reported in Table 4.21 with the municipal data summarized in Table 4.20, it appears that the concentrations of BOD and TSS are marginally lower in the effluent from facilities discharging to the municipal sewer. Section 4: Characterization of Food Processor Wastewater Final ReportALTEC! A Review of Wastewater Management & Best Practices For Direct Dischargers in the Food Processing Sector Page 4-42 ‘Table 4.21: Reported contaminant concentrations in the wastewater from beverage processing plants. Parameter | Unit | Sub- ersity of | _ UNEP (b) Environment sector Georgia Canada, 1997b BOD mgil | Beverage 8,500 = CoD mg/l | Breweries = 2,000 — 7,000 = mgi | Wineries 2,080 — 6,850 average: 4,040 TDS mall | Wineries 490 — 3,180 average: 1,100 4.5.4 Wastewater Quantity Characteristies In the beverage industry the amount of wastewater generated is to a large degree influenced by the amount of product produced and the wastewater management actions implemented at the facility. Typical wastewater flow rates are summarized in Table 4.22. ‘Table 4.22: Reported wastewater flow rates from beverage processing plants. Sub-sector Unit UKDTI& | Environment DETR__| Canada 1997b Soft drink — bottled water m/nr product 0.8 = Soft drink — fruit juices m'/m* product 15 = Sofi drink ~ carbonated (Gilutables)_[_m'/m* product 14 = Soft drink — carbonated (fruit juices) |_m"/m" product 36 = Breweries mim’ product 3.6-6.2 typical: 4.7 Wineries ‘mim product 72-114 Section 4: Characterization of Food Processor Wastewater Final Report