STUDY ON PARAMETERS OF USED WATER IN A CHEESE-PROCESSING FACTORY
The main purpose of the research consists in monitoring the quality of hygienic drinking water and wastewater in a food industry plant in order to obtain information on water quality, efficient treatment technologies. Following the results obtained drinking water samples were corrected from the poin...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2018-06-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2019/02/10-STUDY-ON-PARAMETERS-OF-USED-WATER-IN-A-CHEESE-PROCESSING-FACTORY-C-G-Constantinescu-R-Sturza.pdf |
| Summary: | The main purpose of the research consists in monitoring the quality of hygienic drinking water and wastewater in a food industry plant in order to obtain information on water quality, efficient treatment technologies. Following the results obtained drinking water samples were corrected from the point of view of quality accordingly to the acts in force. The results have also highlighted significant differences concerning the characteristics of drinking water and wastewater monitored depending on the source of water supply and the type of technological process. Chemical oxygen demand, biochemical oxygen, pH, total nitrogen and phosphorus are the parameters of qualitative indicators with significant differences from the point of view of statistics for wastewater. |
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| ISSN: | 2587-3474 2587-3482 |