Organic Waste Recycling

78 Organic waste recycling: technology and management

• materials handling and inventory practices, including programs to reduce
  loss of input materials due to mishandling, expired shelf life of time
  sensitive materials;


• loss prevention by avoiding leaks from equipment and spills;


• waste segregation;


• cost accounting practices, including programs to allocate waste treatment
  and disposal costs directly to the departments or groups that generate
  waste, rather than charging these costs to general factory overhead
  accounts; and


• Production scheduling.

Example 2.1

A sausage industry plans to assess the production of its grinding machine (refer
to Figure 2.8) by using cleaner production method. Determine the percent loss
and percent waste generated from the grinding machine. For input materials,
raw meat is 10,000 kg/hr, ingredient is 2,000 kg/hr and water consumption is 3
m^3 / hr. For outputs, ground meat is 8,500 kg/hr and wastewater generated is
5m^3 /hr. The densities of water and wastewater are 1,000 kg/m^3 and 1,200 kg/m^3 ,
respectively.

Solution^

1. For the inputs:
   Raw meat 10,000 kg/hr
   Ingredients 2,000 kg/hr
   Water consumption 3×1,000= 3,000 kg/hr
   Total inputs 15,000 kg/hr


2. For the outputs:
   Ground meat 8,500 kg/hr
   Wastewater generated 5×1,200= 6,000 kg/hr
   Total output 14,500 kg/hr


3. Percent loss and waste generated

(15,000 - 14,500)

Percent loss =

15,000

× 100 = 3.30%

6,000

Percent waste generated =

15,000

× 100 = 40.00%