Application of best available techniques for environmental prevention in meat processing
2011
Đukić, V.N., Paneuropean University Banja Luka, Banja Luka (Bosnia and Herzegovina) | Okanović, Đ.G., Institute for Food Technology, Novi Sad (Serbia)
The principle of BAT (Best Available Techniques) as a set of technical measures and procedures, together with its way of application is being introduced more and more into industrial practice. In the European Union BAT implementation is defined with Industrial Pollution Prevention and Control Directive (EC 2008/01) which combines preventive and reactive approach to industrial pollution. By issuing the Environmental Law Republic of Srpska has also introduced BAT principle as most effective and advanced level of industrial activity and its production and maintaining procedures, available for the operator, which can be used for determination of limit emissions for the purpose of prevention and reduction of environmental impact. By application of BAT high level of environmental protection is achieved, which is reflected in lower energy and raw materials consumption and reduction of environmental emissions. This paper presents industrial procedures for meat processing. Referent specific environmental performance indicators for fresh water consumption, energy consumption and waste water composition and quantities are also given.
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