Influence of processing methodology on the strength of wastewater from canning dry beans
1979
Neely, M. | Sistrunk, W.A.
Extract: A study was conducted to determine the effect of soaking procedures on wastewater strength during canning of dried beans. Several soaking times, temperatures, and soaking solutions were studied. Wastewater strength was measured as Chemical Oxygen Demand (COD), Total Suspended Solids (TSS), and Total Phosphorus (TP). Reducing soaking times and temperature and the addition of EDTA reduced wastewater strength, while the addition of citric and malic acid increased wastewater strength. Significant interactions indicated that the type of soaking solution was of greater importance on Navy and Pinto beans than on Red Kidney.
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