• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A method for reducing the amount of acrylamide in recovered water from a fryer stack. This invention provides a method to treat acrylamide in the waste water/process water. Organic compounds such as phenols, acrylamide and phenolic compounds can be oxidized in the presence of oxidizing compounds like hypo and Fenton reagent. Fenton reagent is a product of reaction of Iron Salts (like Ferrous Sulphate-FeS04) and Hydrogen Peroxide (H202). It generates OH* (radical) which has significantly more oxidation power compared to traditional oxidizing agents such as Chlorine. The fryer stack water is collected and treated using Fenton reagent such that the Acrylamide levels are reduced to less than 0.1 ppb in the recovered water.
    公开号:ES2759402A2
    申请号:ES202090002
    申请日:2018-07-10
    公开日:2020-05-08
    发明作者:Ashish Anand；Siva Kumar Kota；Rravindar Verma
    申请人:Frito Lay North America Inc；
    IPC主号:
    专利说明:

    [0001]
    [0002] Method for recovering and treating water from the fryer vat
    [0003]
    [0004]
    [0005] Technical Field
    [0006]
    [0007] The present invention relates to a method of reducing and eliminating the amount of acrylamide in water released as steam from frying tubers such as potatoes, recovering and treating water from the fryer tub, wastewater, water sustainability and reuse of water. This invention allows for the recovery of water from the deep fryer tub that has significantly reduced levels of acrylamide.
    [0008] Description of Related Technique
    [0009]
    [0010] Chemical acrylamide has long been used in its polymer form in industrial applications for wastewater treatment, enhanced oil recovery, papermaking, flocculants, thickeners, mineral processing, and permanent press fabrics. Acrylamide precipitates as a white crystalline solid, it is odorless and highly soluble in water (2155 g / L at 30 ° C). Synonyms of acrylamide include 2-propenamide, ethylenecarboxamide, acrylic acid amide, vinyl amide, and propenoic acid amide. Acrylamide has a molecular mass of 71.08, a melting point of 84.5 ° C, and a boiling point of 125 ° C at 25 mm Hg.
    [0011]
    [0012] High-quality wastewater treatment, process water and recovery, reuse and recycling in the process is a solution to the water scarcity problems faced in many parts of the world. Potatoes typically contain about 80% water by weight. As illustrated in Figure 1, potatoes ( 106 ) are washed, peeled, and sliced in a wash, peeled, and sliced operation block ( 101 ), fried in a deep fryer ( 102 ), and seasoned. to produce a finished product ( 105 ). During the frying process, the water evaporates, which generates low pressure steam ( 103 ) along with volatile organic compounds. The generated steam can be condensed using different systems, such as vapor absorption coolers and condenser ( 104 ). The water in the deep fryer tub and excess steam is currently removed and not recovered or reused. The water condensate from the fryer has been found to show the presence of acrylamide and phenolic compounds. An analysis of the condensate from the fryer shows that the acrylamide levels are between 100 and 3000 ppb, which does not meet the potability of the water standards from the point of view of the quality. Therefore, there is a need for a process for recovering and treating the potato water that is contained in the potato to be used in the potato chips manufacturing process. It is also necessary to recover the water from the frying operation in the form of steam that can be reused in the process, after proper treatment, to comply with drinking water guidelines such as the USEPA and WHO Drinking Water Standards.
    [0013]
    [0014] Conventional water treatment systems typically include biological treatment processes, membrane processes, resin based technology, and / or ozonation / UV. However, these systems are expensive to install and operate, and the methods will not address acrylamide. Some of the problems that affect the cost and performance of these systems include fouling of the membranes, leading to higher operating pressure for the membrane systems and less recoveries of treated water, and more cleaning and replacement frequent of the membranes. The high cost of equipment and processes is also a problem with conventional water recovery systems. Acrylamide is highly hydrophilic in nature, making it difficult to remove using conventional membrane systems. These problems have limited the use of conventional systems. Therefore, there is a need for a low-cost and efficient system to treat reclaimed water and reduce acrylamide levels to less than 0.1 ppb.
    [0015]
    [0016] Acrylamide has not been determined to be harmful to humans, but its presence in food products or reclaimed water, especially at high levels, is undesirable. By way of example, Figure 2 illustrates well known prior art methods for preparing potato chips from raw potato material. Raw potatoes, containing approximately 80% or more water by weight, are washed first and go to a peeling stage 210 . After peeling the skin of the raw potatoes, the potatoes are then transported to a slicing stage 220 . The thickness of each of the potato slices in the slicing step 220 depends on the desired thickness of the final product. An example in the prior art involves cutting the potatoes to a thickness of about 0.04 to about 0.08 inches (0.10 centimeters to 0.20 centimeters). These slices are then transported to a washing stage 230 , in which the surface starch on each of the slices is separated with water. The washed potato slices are transported to a cooking stage 240 . This cooking step 240 typically involves frying the slices in a continuous deep fryer at, for example, about 171 ° C to about 182 ° C (340-360 ° F) for about two to three minutes. The cooking stage generally reduces the level of fried potato moisture less than 2% by weight. For example, a typical potato chip comes out of the fryer with about 1-2% moisture by weight. The cooked potato chips are then transported to a flavoring step 250 , where the seasonings are applied in a rotating drum. Finally, the seasoned potato chips continue to a packaging stage 260 . This packaging step 260 generally involves feeding the seasoned potato chips to one or more scales which then direct the potato chips to one or more vertical forming, filling and sealing machines for packaging in a flexible container. Once packaged, the product is distributed and purchased by a consumer.
    [0017]
    [0018] Referring again to Figure 2, a manufactured potato chip does not require peeling step 210 , slice cutting step 220, or washing step 230 . Instead, manufactured potato chips can start with a dehydrated potato product, such as potato flakes. Dehydration of potatoes releases water that is discarded and is not recovered and reused. There is a need to recover the water from the dehydration process. The dehydrated potato product is mixed with water and other minor ingredients to form a dough. This dough is then rolled and cut before continuing with a cooking step. The cooking stage may include frying or baking. The potato chips then proceed to a seasoning stage and a packaging stage.
    [0019]
    [0020] It would be desirable to develop one or more methods to reduce the level of acrylamide in the water recovered from a fryer tub, wash and peel operation, and a dehydration unit operation. Ideally, such a procedure should substantially reduce or eliminate acrylamide in the recovered water while making the water drinkable. Furthermore, the method should be easy to implement and preferably add little or no cost to the general procedure.
    [0021]
    [0022]
    [0023]
    [0024] The invention provides a method of treating acrylamide in wastewater / process water. Organic compounds such as phenols and phenolic compounds can be oxidized in the presence of oxidizing compounds such as hypo and Fenton reagent. Fenton reagent is a reaction product of iron salts (such as ferrous sulfate-FeSO4) and hydrogen peroxide (H2O2). Generates OH * (radical) that has significantly more oxidation power compared to traditional oxidizing agents such as chlorine. The water in the fryer tub is collected and treated using Fenton reagent, so that acrylamide levels are reduced to less than 0.1 ppb in the recovered water.
    [0025] The foregoing, as well as additional features and advantages of the invention will become apparent from the following detailed written description.
    [0026]
    [0027]
    [0028]
    [0029] Novel features believed to be characteristic of the invention are set out in the appended claims. However, the invention itself, as well as a preferred mode of use, additional objects and advantages thereof, will be better understood with reference to the following detailed description of illustrative embodiments when read in conjunction with the accompanying drawings, in which:
    [0030] Figure 1 is a prior art process flow illustrating steam generation from a deep fryer tub.
    [0031] Figure 2 is a schematic of the prior art potato chip processing steps.
    [0032] Figure 3 is an illustrative water recovery and treatment system in accordance with an embodiment of the present invention.
    [0033] Figures 4a and 4b are an illustrative water recovery and treatment process flow diagram in accordance with one embodiment of the present invention.
    [0034] Figure 5 is an illustrative water reuse process flow diagram in accordance with one embodiment of the present invention.
    [0035]
    [0036]
    [0037]
    [0038] The present idea includes an innovative way to treat acrylamide in wastewater / process water. Organic compounds such as acrylamide, phenols, and phenolic compounds can be oxidized in the presence of oxidizing compounds such as hypo, Fenton reagent, etc. Fenton reagent is a product of the reaction of iron salts (such as ferrous sulfate-FeSO4) and hydrogen peroxide (H2O2). Generates OH * (radical) that has significantly more oxidation power compared to traditional oxidizing agents such as chlorine. The reaction works over a wide range of pHs and temperatures. According to a preferred illustrative embodiment, the highest kinetics can be achieved at a pH between 3 and 6 and temperature ranges between 20 ° C and 30 ° C. Equation (1), as in the reaction mechanism shown below, illustrates the oxidation of acrylamide with an OH * radical that produces CO2, CO, NH3, NO2, NO3, and H2O as by-products.
    [0039] Fe2 + H2O2 - »■ Fe3 + OH * OH 'Fe3 + H2O2 -» ■ Fe2 + HOO * H +
    [0040] Fe3 + HOO * - »■ Fe2 + O2 H + H2O2 -» • H2O O *
    [0041]
    [0042] H2O O * - »• 2 OH *
    [0043]
    [0044] The water in the fryer tub can be collected and treated using Fenton reagent. Acrylamide levels can be reduced by more than 99% in water. The experiment can be carried out in a laboratory with samples of wastewater collected from an operating unit such as a fryer tub located in a manufacturing plant. A baseline analysis can be performed to establish contaminant levels. For the experiments, ferrous sulfate and hydrogen peroxide reagents can be prepared at different concentration levels. Preliminary filtration of the wastewater can be done using microfiltration / ultrafiltration. The filtered water sample can then be treated with Fenton reagent (FeSO4 and H2O2) and kept in the reactor before passing it through the activated carbon filter ("ACF"). ACF-treated water can be used to measure acrylamide in the treated sample. In accordance with an illustrative embodiment, the Fenton reagent reduces acrylamide levels by more than 99% in water and in some cases by more than 99.9%. It should be noted that the process is simple with a few reagents. The process is replicable and reproducible. The simpler, less reagent process enables a lower cost system to be built compared to conventional treatment systems.
    [0045]
    [0046] These results demonstrate the ability to modify one or more operating units in any given prior art process to prepare a food product so that the resulting treated water comprises a reduced acrylamide concentration (<0.1 ppb). "Reduced acrylamide concentration" means a concentration of acrylamide in the final treated water that is less than the acrylamide concentration taken directly from an operating unit such as a fryer tub. The terms "reduced acrylamide concentrations", "reduced acrylamide concentration" and "reduced acrylamide level" are used interchangeably in this application. For the purpose of this application, "operating units" means a definable segment of a general method of producing a food product. For example, referring to Figure 2, each of the potato chip processing steps (the peeling step 210 , the slicing step 220 , the washing step 230 , the cooking step 240 , the seasoning 250 and packaging step 260 ) is considered a separate operating unit with respect to to the general production process of a fried potato food product. For the purpose of this application, "wastewater", "reclaimed water" or "reclaimed wastewater" means water taken or recovered directly from an operating unit such as a fryer tub. For the purpose of this application, "treated water", "treated reclaimed water" or "treated wastewater" means water generated by the reaction of the wastewater with a Fenton reagent.
    [0047]
    [0048] A first example of handling an operating unit involves washing step 230 (illustrated in Figure 2) of potato chips produced by cutting raw potato material. The prior art method of washing slices involves rinsing the potatoes with water at room temperature. The average residence time of each of the potatoes in this prior art water rinse is typically less than about 60 seconds, depending on the equipment used.
    [0049]
    [0050] Figure 3 illustrates an illustrative water recovery and treatment system in accordance with an embodiment of the present invention. The system ( 300 ) may include a heat exchanger ( 310 ) to reduce the process temperatures of the steam condensate received from an operating unit such as a fryer tub. Waste water or steam condensate can be taken directly from the fryer or as a by-product of a steam absorption cooler (not shown). Condensate from the chiller fryer or directly from the fryer can be fed to an inlet of the heat exchanger ( 310 ). The temperature of the fryer condensate is reduced by exchanging heat with cooling water. The condensate temperature can be reduced from a range of 85 ° C to 90 ° C to a range of 25 ° C to 30 ° C. The outlet condensate from the heat exchanger ( 310 ) can be processed through an oil and grease separation unit ( 320 ) using conventional technologies such as the oil / API / DAF skimmer or membrane systems such as the MW series or equivalent. A multigrade filter can also be used to separate suspended solids (TSS). Subsequently, the residual water from the unit ( 320 ) is processed through a microfiltration unit ( 330 ) to separate the suspended solids. The residual water substantially free of oil and fat and suspended solids is then introduced into a Fenton reactor ( 340 ) where the acrylamide and phenolic compounds are separated or reduced through the oxidation process. The by-product of the treated water from the reaction is then passed through an activated carbon filter ( 350 ) to separate color and other organic compounds. Subsequently, the treated water can be filtered with ultrafiltration ( 360 ) to separate or reduce the suspended solids and turbidity. The treated water can then pass through cartridge filters ( 370 ) to separate or reduce micron-sized particles and protect reverse osmosis (RO). A reverse osmosis ( 380 ) can then be performed on the treated water to separate or reduce the dissolved solids. The treated water can then be disinfected with ultraviolet (UV) exposure ( 390 ). UV treated water can be reused in the manufacturing process for various operating units, such as washing, peeling, rapid cooling, heat exchanger, and any other operating unit that requires water. Reverse osmosis (RO) treated water can be used as a cooling medium in a cooling tower or other cooling equipment. The treated water can also be used as boiler feed water in a boiler. Table 1.0 as shown below demonstrates the reduction in acrylamide levels as the wastewater is recovered and treated. As clearly shown, acrylamide levels have been reduced from 1500 ppb in the water recovered from the deep fryer tub to less than 0.1 ppb after the Fenton reaction and after ACF in the final treated water. Table 1.0 shows the acrylamide levels reduced to 1450 ppb with standard filtration methods (C1 water). C2-C6 waters are treated with different volumes of 5% FeSO4 and 30% H2O2. 5 ml of 5% FeSO4 and 1.5 ml of 30% H2O2 have been shown to be optimal for this particular experiment. However, other concentrations and volumes of 5% FeSO4 and 30% H2O2 can be used to obtain an optimal reduction in acrylamide levels. 5% FeSO4 and 30% H2O2 can be added to the Fenton reactor on-site (at the same time) or separately. The addition in situ allows the OH radical to be instantly available for the oxidation of phenols and phenolic compounds in the condensate of the fryer bowl. Fenton's reagent is effective in reducing most organic compounds, such as phenols, bis-phenols, polyaromatic hydrocarbons, and pesticides, etc. It should be noted that FeSO4 in the Fenton reagent can be commonly available in the FeSO4 xH2O form, where x = 1 to 10. In a more preferred embodiment FeSO4-7H2O can be used. In other embodiments, ferric sulfate (Fe2 (SO4) 3) can also be used in the Fenton reagent.
    [0051] Table 1.0
    [0052]
    [0053]
    [0054]
    [0055]
    [0056] Table 2.0, as illustrated below, shows the reduction of acrylamide for different samples by more than 99%. The acrylamide level in the final treated water is less than 0.5 ppb. According to a preferred illustrative embodiment, the percentage reduction in acrylamide levels from the wastewater to the treated water is greater than 99.6%. According to another illustrative embodiment, the level of acrylamide in the final treated water is less than 1 ppb. According to a more illustrative embodiment, the level of acrylamide in the final treated water is less than 0.5 ppb. According to the most illustrative embodiment, the level of acrylamide in the final treated water is less than 0.1 ppb.
    [0057]
    [0058] Table 2.0
    [0059]
    [0060]
    [0061]
    [0062]
    [0063] As generally shown in Figures 4a and 4b, a method of recovering and treating wastewater ( 400 ) from an operating unit in a food product manufacturing process can generally be described in terms of the following steps: (1) recover wastewater from an operating unit ( 401 );
    [0064]
    [0065] The operating unit can be wash, peel, dehydrate, or residual water can be drawn from the fryer tub directly or after the steam from the fryer is processed through a steam absorption cooler. The condensate from the fryer can then be passed through a heat exchanger to reduce the temperature in preparation for the reaction of step ( 404 ). According to an illustrative embodiment, the temperature of the condensate after passing through the heat exchanger can vary from 25 ° C to 30 ° C.
    [0066]
    [0067] (2) separating oil and grease from the waste water ( 402 );
    [0068]
    [0069] The water recovered from step ( 401 ) can then be processed through an oil and grease separation unit ( 320 ).
    [0070]
    [0071] (3) allowing a reaction between the residual water from step b) and a Fenton reagent and generating treated water ( 403 ); and
    [0072]
    [0073] A reaction between the wastewater from step ( 402 ) with a Fenton reagent can oxidize the acrylamide in the wastewater. In accordance with a preferred illustrative embodiment, the Fenton reagent is a combination product of reaction between iron salts (FeSO4) and H2O2. According to another preferred illustrative embodiment, the concentration of iron salts (FeSO4) can vary from 1% to 50%. According to another preferred illustrative embodiment, the concentration of iron salts (FeSO4) can vary from 1% to 30%. According to another preferred illustrative embodiment, the concentration of H2O2 can vary from 10% to 50%. The reaction time can vary from 1 minute to 120 minutes according to a more preferred illustrative embodiment. The reaction time can vary from 10 minutes to 60 minutes according to a more preferred illustrative embodiment. Acrylamide is oxidized by the hydroxyl radical, and therefore acrylamide levels are reduced in treated water. The pH of the reaction can vary from 3 to 6. The temperature of the reaction can vary from 20 ° C to 30 ° C.
    [0074]
    [0075] (4) filter the treated water after the reaction ( 404 );
    [0076]
    [0077] The water after the reaction in step ( 04 03 ) can then be filtered and processed to remove color, turbidity, microparticles, solids in suspension and dissolved solids as illustrated below in steps (405, 406, 407, 408).
    [0078]
    [0079] The filtration step 404 can generally be described in terms of the following steps:
    [0080]
    [0081] (5) passing the treated water through an activated carbon filter (405);
    [0082]
    [0083] (6) separating microparticles and suspended solids from the treated water by ultrafiltration (406);
    [0084]
    [0085] (7) perform reverse osmosis in the treated water (407); and
    [0086]
    [0087] (8) disinfect the treated water with an ultraviolet process (408).
    [0088]
    [0089] In one embodiment, a continuous multi-zone fryer can be used. A continuous multi-zone fryer can have two or more hot oil inlets where hot oil is injected after leaving a heat exchanger that has an outlet temperature. Condensate from the multi-zone fryer can be recovered and treated with the method mentioned above in Figures 4a and 4b and the system in Figure 3.
    [0090]
    [0091] Figure 5 generally illustrates an illustrative water reuse process flow diagram in accordance with a preferred embodiment. Steam (103) can be recovered and reused as water (108) in the manufacturing process. For example, in the manufacture of potato chips, 20,000 lb / h (2.52 kg / s) of potatoes (106) may contain 4,000 lb / h (0.50 kg / s) of solids and 16,000 lb / h (2 , 02 kg / s). 10% or 1600 lb / h (0.20 kg / s) of surface water can be added in the washing operation unit (101). The total water that could potentially be recovered is 17,600 lb / h (2.22 kg / s). In a typical procedure, 50 GPM (gallons per minute) (3.15 l / s) of water can be used, of which 35 GPM (2.21 l / s) can be recovered from the fryer pan and treated for reuse as water (108) in the manufacturing process. Therefore, there is at least a 70% reduction in the water requirement for the manufacturing process. In the present example, the amount of water required in manufacturing is reduced from 50 GPM (3.15 l / s) to 35 GPM (2,121 l / s). Other elements and more than 240 parameters in the treated water were analyzed to determine compliance with drinking water standards (USEPA, WHO) and reuse water standards.
    [0092]
    [0093] This invention contemplates combining the teachings of this specification regarding various operating unit manipulations in order to achieve a level of acrylamide desired in the final treated water. The combinations used depend on the starting product and the desired end product, and may be adjusted by one skilled in the art in accordance with the teachings herein. The effect of pH and temperature of the acrylamide reaction with the Fenton reagent are other factors that can be considered and combined with the teachings of this specification.
    [0094]
    [0095] While the invention has been particularly shown and described with reference to one or more embodiments, those skilled in the art will understand that various approaches can be made to reduce acrylamide in reclaimed water without departing from the spirit and scope of this invention. For example, while the procedure has been described herein with respect to potato products, the procedure can also be used in the processing of food products made from vegetables, corn, barley, wheat, rye, rice, oats, millet and other starch-based cereals. In addition to potato chips, the invention can be used in the manufacture of corn chips and other types of snack chips, as well as in cereals, cookies, crackers, hard pretzels, breads and rolls, and breading for breaded meats. In each of these feeds, the method of the present invention to manipulate one or more operating units can be combined with other strategies for acrylamide reduction in treated water.
    [0096] Method Summary
    [0097]
    [0098] The method of the present invention anticipates a wide variety of variations in the basic subject matter of implementation, but can be generalized as a method of recovering and treating wastewater from an operating unit in a process of manufacturing a food product, the method comprising the stages of:
    [0099]
    [0100] a) recover the residual water from the operating unit;
    [0101]
    [0102] b) separating oil and fat from waste water;
    [0103]
    [0104] c) allowing a reaction between the residual water from step b) and a Fenton reagent and generating treated water; and
    [0105]
    [0106] d) filter the treated water after the reaction.
    [0107]
    [0108] This general summary of the method can be augmented by the various elements described herein to produce a wide variety of embodiments of the invention consistent with this general design description.
    [0109] Variations of the Method
    [0110]
    [0111] The present invention anticipates a wide variety of variations on the basic theme of wastewater recovery and treatment from an operating unit. The examples presented above do not represent the full scope of possible uses. They are meant to cite some of the almost limitless possibilities.
    [0112]
    [0113] This basic system and method can be augmented with a variety of ancillary embodiments, including, but not limited to:
    [0114]
    [0115] An embodiment in which the Fenton reagent is a reaction product of iron salts and H2O2.
    [0116]
    [0117] An embodiment in which the reaction in step c) further comprises a reaction between the hydroxyl radical of the Fenton reagent and phenols at the waste water outlet of step b).
    [0118]
    [0119] An embodiment in which the reaction in step c) further comprises a reaction between the hydroxyl radical of the Fenton reagent and phenolic compounds in the waste water outlet of step b).
    [0120]
    [0121] One embodiment further comprises the reaction of Fenton reagent and acrylamide.
    [0122]
    [0123] An embodiment in which the acrylamide is oxidized when the acrylamide reacts with the hydroxyl radical.
    [0124]
    [0125] An embodiment in which the acrylamide levels are reduced by at least 99.6% from the levels of the waste water received from the operating unit.
    [0126] An embodiment in which the acrylamide levels are reduced to less than 0.1 ppb.
    [0127]
    [0128] An embodiment in which the operating unit is a frying operation and the water in step a) is water recovered from the steam in a fryer tub.
    [0129] An embodiment in which the operating unit is a washing or peeling operation.
    [0130]
    [0131] An embodiment in which the food product is potato chips.
    [0132] An embodiment in which the food product is a starch-based food product.
    [0133]
    [0134] An embodiment in which the filtered water from step d) is reused in the manufacturing process.
    [0135]
    [0136] An embodiment in which the reaction in step c) occurs in a pH range between 3 and 6.
    [0137]
    [0138] An embodiment in which the reaction in step c) occurs in a temperature range between 20 ° C and 30 ° C.
    [0139]
    [0140] An embodiment in which the reaction in step c) has a reaction time ranging from 10 minutes to 60 minutes.
    [0141]
    [0142] An embodiment in which a composition of the iron salts varies from 1% to 30% by volume.
    [0143]
    [0144] An embodiment in which a composition of H2O2 varies from 10% to 50% by volume.
    [0145]
    [0146] An embodiment in which the treated water from step d) has USEPA, WHO drinking water standards.
    权利要求:
    Claims (20)
    [1]
    1. A method of recovering and treating wastewater from an operating unit in a process of manufacturing a food product, the method comprising the steps of:
    a) recover the residual water from the operating unit;
    b) separating oil and fat from waste water;
    c) allowing a reaction between the residual water from step b) and a Fenton reagent and generating treated water; and
    d) filter the treated water after the reaction.
    [2]
    2. The method of claim 1, wherein the filtration step d) of treated water further comprises the steps of:
    e) passing the treated water through an activated carbon filter;
    f) removing color, turbidity, microparticles and suspended solids from the treated water by ultrafiltration;
    g) perform a reverse osmosis in the treated water; and
    h) disinfect the treated water with an ultraviolet process.
    [3]
    3. The method of claim 1, wherein said Fenton reagent is a reaction product of iron salts and H2O2.
    [4]
    4. The method of claim 3, wherein said reaction in step c) further comprises a reaction between the hydroxyl radical of said Fenton reagent and phenols at the outlet of the residual water from step b).
    [5]
    5. The method of claim 3, wherein said reaction in step c) further comprises a reaction between the hydroxyl radical of said Fenton reagent and phenolic compounds at the outlet of the residual water from step b).
    [6]
    6. The method of claim 5, further comprising the reaction of Fenton reagent and acrylamide.
    [7]
    7. The method of claim 6, wherein said acrylamide is oxidized when said acrylamide reacts with said hydroxyl radical.
    [8]
    8. The method of claim 7, wherein the acrylamide levels are reduced by at least 99.6% from the levels of the waste water received from the operating unit.
    [9]
    9. The method of claim 7, wherein the acrylamide levels are reduced to less than 0.1 ppb.
    [10]
    The method of claim 1, wherein said operating unit is a frying operation and said water from step a) is water recovered from steam in a fryer tub.
    [11]
    11. The method of claim 1, wherein said operating unit is a washing or peeling operation.
    [12]
    12. The method of claim 1, wherein said food product is a potato chip.
    [13]
    13. The method of claim 1, wherein said food product is a starch-based food product.
    [14]
    14. The method of claim 1, wherein said filtered water from said step d) is reused in said manufacturing process.
    [15]
    15. The method of claim 1, wherein said reaction in step c) occurs at a pH range between 3 and 6.
    [16]
    16. The method of claim 1, wherein said reaction in step c) occurs at a temperature range between 20 ° C and 30 ° C.
    [17]
    17. The method of claim 1, wherein said reaction in step c) has a reaction time ranging from 10 minutes to 60 minutes.
    [18]
    18. The method of claim 3, wherein a composition of said iron salts ranges from 1% to 30% by volume.
    [19]
    19. The method of claim 3, wherein a composition of said H2O2 ranges from 10% to 50% by volume.
    [20]
    20. The method of claim 1, wherein the treated water from step d) has USEPA, WHO drinking water standards.
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    同族专利:
    公开号 | 公开日
    US20190031541A1|2019-01-31|
    WO2019022947A1|2019-01-31|
    ES2759402R1|2020-05-14|
    ES2759402B2|2021-03-15|
    US10519050B2|2019-12-31|
    GB202000880D0|2020-03-04|
    CA3069418A1|2019-01-31|
    GB2578983B|2021-12-29|
    CN110944948A|2020-03-31|
    GB2578983A|2020-06-03|
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    优先权:
    申请号 | 申请日 | 专利标题
    US15/663,282|US10519050B2|2017-07-28|2017-07-28|Method for fryer stack recovery and treatment|
    PCT/US2018/041457|WO2019022947A1|2017-07-28|2018-07-10|Method for fryer stack water recovery and treatment|
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