Separation Technologies for Salty Wastewater Reduction in the Dairy Industry

Abstract

The wastewater discharged by cheese manufacturing processes is highly saline. This waste is generated from whey demineralization, chromatography and clean-in-place processes. Salty effluent can be diluted with other effluents and discharged as trade waste but the high salinity can trigger penalties imposed by local water authorities. Alternatively, such waste can be sent to evaporation ponds, but in some areas in Australia, environmental impacts regarding land degradation, odor and dust have prevented further pond construction. Similar concentrate and brine management issues are emerging in the seawater desalination and mining industries. This paper reviews a range of commercial and emerging separation technologies that may be suitable to both reduce the costs of salty wastewater treatment and to improve the recoveries of dairy and salt-based products. These technologies have been commercialized or applied at a laboratory scale to the fields of desalination and brine concentration. Each technology is discussed in terms of its principle of operation and suitability for treating high-salinity dairy wastewater. The potential energy requirement and processing cost of each technology is identified with respect to feed water salinity, to provide additional insights into the energy and cost efficiencies of these technologies.

Keywords:

• Wastewater
• dairy
• salt
• desalination
• separation
• membranes

Acknowledgments

This research was supported under Australian Research Council’s Industrial Transformation Research Program (ITRP) funding scheme (project number Grant number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd.

Additional information

Funding

This work was supported by the Australian Research Council [Grant number IH120100005]