waste treatment fro, brewery

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INDUSTRIAL WASTE MANAGEMENT IN A BREWING INDUSTRY IN BENIN CITY OFNIGERIA

A. O. Odior 1 *, F. A. Oyawale 2 and P. E. Amiolemhen 3 1, 3. Department of Production Engineering, University of Benin, Benin City, Nigeria

2 Department of Industrial and Production Engineering, University of Ibadan, NigeriaE-mail: [email protected]

ABSTRACTThe management of brewery effluent by Guinness Nigerian Plc, Benin–City was thoroughlystudied. The stout and malta lines where waste generation is prominent were selected for

the case study to analyze for the temperature, the pH, the biological oxygen demand (BOD),the chemical oxygen demand (COD) and the total suspended solid (TSS). The obtainedvalues were compared with the Federal Environmental Protection Agency (FEPA)

recommended standard values. Mean temperature values of 34.01and 36.620C, pH values of6.49 and 7.38, mean values of the biological oxygen demand of 6004.50 and 2925.31mg/litre and chemical oxygen demand of 1392.44 and 1155.00 mg/litre were obtained for

stout and malta lines respectively. While the effluent was also characterized by high totalsuspended solids with mean values of 290.31 and 154.63 mg/l for the stout and malta lines

respectively. It was discovered that the values were quite higher than the FederalEnvironmental Protection Agency (FEPA)’s standard values. This shows that the effluentsfrom the company are not effectively managed as they are not properly treated before

discharging them into the river.Keywords: Brewery Effluent, Waste Generation, Biological Oxygen Demand, Chemical OxygenDemand.

INTRDUCTIONBrewing is defined as the making of beer or ale for consumption. In this process, barley is

allowed to germinate, then heated and dried to form malt which is ground and mixed withwater. The enzyme diastasis is added to convert the starch into sugar maltose, resulting inthe sweetish liquid, while hops are added and the liquid boiled before adding yeast to it. The

enzyme, zymase converts the sugar into alcohol with evolution of carbon dioxide, (Fillaudeau,et al. 2006). Waste can be referred to as any substance which is not a desired product fromany production process. The crave by man to satisfy his domestic and industrial needs has

usually resulted in the generation of offensive by– products in terms of industrial wastes inour environment. The hazards caused by these wastes in our environment have been of

great concern to the individuals and the federal government.

The advancement in knowledge as a result of man’s curiosity about its surroundings has

enhanced in improved development in the field of science and technology. In time past,human beings were more involved in producing goods for themselves and their immediatefamilies, but with growth in population, man discovered that he was living in a world ofcosmopolitan co-existence where everyone, society, nations and even industries need oneanother to co-exist. This resulted in man having to plan on ways to meet other people’s

© 2011 Cenresin Publicationswww.cenresin.org

Volume 3, March 2011Journal of Engineering and Applied Sciences


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needs and also to work out ways of satisfying those needs. He craves by man to satisfy theseneeds resulted in the generation of offensive by products in terms of industrial wastes. The

hazard caused by these wastes in our environment is of great concern to the variousgovernments all over the whole world. For example, the nuclear wastes have been posing abig problem to the industrialized world.

There has been no general agreement on the most suitable method for the treatment ofwinery wastewater. On the other hand, Advanced Oxidation Processes (AOPs) based on

various techniques offer a promising alternative method for its treatment. The principalmechanism of AOPs function is the production of highly reactive free radicals while the

highest conversion of the pollutants removal was found under alkaline conditions (Agustina,et al., 2009).

According to Osagiede (2000), brewery and bottling companies in Nigeria have developed

multi million naira sector of the economy, and as at 1986, there were in existence twentynine brewery companies incorporated in Nigeria with about thirty two plants in operation.

Their combined capacity was about 18.3 million hectoliters of beer per annum. Althoughthese breweries have contributed immensely to the economy of this country, there is still agrowing concern with respect to the adverse effect of uncontrolled discharge and the

resultant pollution from them which constitutes a serious hazard problem to our society(Odior, 2007).

In Nigeria, almost all industries discharge their effluent without prior treatment into therivers, estuaries, lagoons or sea. Even some overseas firms which set up industries in Nigeriaoften fail to comply with the anti – pollution regulation that they normally comply with in

their home countries. (Osagiede, 2000). Alhumoud and Al–Kandari, (2008) stated that beeror ale is as old as science of agronomy and as soon as man learned to harvest the productsof the soil, he also learned to fit them into his diet, and bread and beer were two of the

earliest utilizations with bakery and brewery existing during early civilization. According toFillaudeau, et al. (2006), beer was made in Mesopotamia 6,000 years ago with special baked

bread which was mashed with barley malt and allowed to ferment.

The raw materials required for brewing include, barley or sorghum, maize, hops, yeast and

water, (Alhumoud and Al – Kandari, 2008). They stated that yeast is not actually a rawmaterial but a micro organism used to aid fermentation in brewing. Hop in the form of

humuluts buptuhi does not grow in the tropics, as a result it is imported from other countries.Sorghum contains starch and fermentable components for smell and taste, tannin whichnourishes the yeast, the polypeptide which gives beer part of its foam and mineral salts.Hitchiner,(2002), stated that the problem of disposal of brewery effluent and the no returncost of disposal, reinforces the need for development of a market and utilization of breweryby products. Mombeshora, et al(1981), described two most effective methods generally usedin dealing with liquid waste as, treatment by biological means to reduce the biochemical

oxygen demand (BOD) and the suspended solids (SS). Knirsch, et. al., (1999), studied the

A. O. Odior, F. A. Oyawale and P. E. Amiolemhen

Industrial Waste Management in a Brewing Industry inBenin City of Nigeria


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brewery effluent on Ikpoba River and observed that the natural quality of Ikpoba River hasbeen considerably affected by the effluent into the river by Guinness Nigerian Plc, Benin-City.

He also stated that the polluting effluent which is highly oxygen demanding with a high levelof suspended matters, highly coloured and choking in odour are discharged in high quantitiesand that the total microbial density and aquatic life have been adversely affected.

BREWERY WASTE TREATMENT AND DISPOSAL PROCESSThe company studied is a manufacturer of stout and malt drinks using barely, hops, yeast

and water as its major raw materials. Guinness (Nig) Plc, started operation in Benin plant in1974 with a production capacity of about 560,000 hectoliters of beer and about 141,000

hectoliters of malt drinks.(Osagiede, 2000). Yeast is added as a micro organism to aidfermentation. Hop, in the form of humulutus buptuhis, grows outside the tropics while barelyconsists of about 20 – 30% carbohydrate content. With these values of carbohydrate contentand the nature of raw materials used in brewing process as well as the process of defibring

the carbohydrate, a lot of waste is produced. It is therefore proper to control the disposal ofthis waste so as not to constitute any health hazard or pollutions to the environment.

The treatment and disposal of waste by breweries involved the following methods; treatmentusing activated sludge, anaerobic combined treatment, tertiary treatment, sludge treatment,

gutter treatment, tourniquet system and dehydration system. Brown (2002) stated thatanaerobic treatment is an attractive option of breweries and other industrial sites producinglarge volumes of effluent containing chemical oxygen demand (COD).

WASTE MANAGEMENT IN A BREWERY INDUSTRYWater management and waste disposal have become a significant cost factor and an

important aspect in the running of a brewery operation (Fillaudeau, et al., 2006; Unterstein,2000). Every brewery tries to keep waste disposal costs low whereas the legislation imposedfor waste disposal by the authorities becomes more stringent (Knirsch et al, 1999). Water

consumption in a brewery is not only an economic parameter but also a tool to determine itsprocess performance in comparison with other breweries (Perry and De Villiers, 2003).

Furthermore, the position of beer as a natural product leads the brewers to pay attention totheir marketing image and to take waste treatment into account as shown in Fig. 1.



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Fig.1: A Typical Brewing Process and Waste.

Treatment Using Activated Sludge

Industrial waste treatments is an anaerobic treatment of wastes which involves two steps.Treatment with trickling flucter design which consists of 5kg biological oxygen demand (BOD)per volume of packing per day with an efficiency of 50% and treatment with activated sludgedesign which consists of about 0.3kg biological oxygen demand (BOD).

Anaerobic Combined Treatment Anaerobic combined treatment is a pretreatment which uses mechanization process with

many advantages, such as, very low sludge production, very low energy consumption, higherefficiency on chemical oxygen demand (COD and high percentage of biochemical oxygen

demand (BOD)

Sludge Treatment

Sludge treatment is the key factor in brewery effluent treatment plant. It involves thickeningusing centrifuge or belt press fitter process. Donald, (2003 ), studied incineration with energyrecovery from municipal and industrial waste.




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Waste Treatment with Gutter SystemIn waste treatment with gutter system, a gutter is constructed through the factory to collect

all the waste, slumy overflow to a pump pit, where all the waste is pumped into. Thecollected waste in the pump pit is then moved to the treatment section.

Waste Treatment with Tourniquet SystemWaste treatment with tourniquet system involves the use of a flat bottom cylindrical tankequipped with an agitating mechanism which scraps continuously, the bottom of the tank

thereby avoiding any waste settling in the tank when the wet waste is pumped into thetreatment section.

Waste Treatment with Dehydration SystemWaste treatment with dehydration system involves the use of hydraulic system to drain offthe water which is collected below the waste materials so as to dry the waste materials. The

dried waste by this method is then stored for further recycling process.

STAGES IN BREWERY INDUSTRIAL WASTE TREATMENT AND DISPOSALThe industrial waste treatment and disposal process by Guinness (Nig) Plc, Benin-City,involves the following stages; storage of waste, present method of waste treatment and

disposal and method used in effluent analysis.

Storage of Waste

A big settling tank made up of ceramic tiles with a capacity of about 16,000m3 divided intodifferent chambers is used in the waste storage process. The period the waste remains in thetank is determined by the following factors; rate of waste production, demand at that

particular time and the duration waste treatment. However, the waste is kept in the tank aseffluent before the treatment.

Present Method of Waste Treatment and DisposalThe present method of waste treatment and disposal is the biological treatment. which is

usually to effluent solution. The biological treatment involves the biodegradation of thetoxicity of the effluent using micro organism in an enclosure which is divided into differentcompartments for same period of time. The solid waste produced such as spent grains and

cullet are sold to be recycled after being scooped up from the settling tank. The treatedeffluent is discharged through underground pipes draining into Ikpoba river.

Effluent Analysis MethodIn effluent analysis method by Guinness (Nig) Plc, Benin-City, the following processes areused for both the stout and malta lines.

PH – AnalysisThe PH is used to express the intensity of the acid or alkaline condition of a solution. It also

provides the necessary information by expressing the degree of acidity of an acid or base in



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terms of hydrogen ion activity. The PH value is the negative logarithm of the hydrogen ionconcentration. The hydrogen ion concentration is an important quality parameter of both

natural water and waste water. The PH also provides the necessary information byexpressing the degree of acidity of an acid or base in terms of hydrogen ion activity.

The analysis was performed by pouring about 50ml quantity of the effluent into a 100mlbeaker, while a PH probe attached to a PH meter was inserted into the beaker. The readingswere then taken as soon as the metric values stabilized by giving a beeping sound. The

results obtained are presented in Table1 below.

TemperatureTemperature is a measure of the degree of hotness or coldness of a substance. Theapparatus generally used for measuring temperature is either the mercury in glass centigradethermometer or Fahrenheit thermometer. The reading on each of the thermometer is inter-

convertible to other by the expression, Centigrade (C) = 59

(F-32), or Fahrenheit (F)= 59

C +

32.

An automatic temperature compensation on the automatic effluent machine was used tomeasure the temperature. The results obtained are presented in Table1.

Biological Oxygen Demand (BOD)Biological oxygen demand is used as a measure of the quantity of oxygen required for the

oxidation of the biodegradable organic matter present in water sample by aerobic actionBiological oxygen demand was analyzed from data obtained from flow rate and chemical

oxygen demand, using the mathematical expression, BOD =1

1000(flow rate x COD). Results

are presented in Table1.

Chemical Oxygen Demand (COD)

The chemical oxygen demand (COD) test is used to measure the content of organic matter ofboth waste water and natural water. It is also used to measure the organic matter inindustrial waste that contains toxic substances. The chemical oxygen demand waste is in

general, higher than the biological oxygen demand because compounds can easily bechemically oxidized than can be biologically oxidized.

In this process, a 500ml quantity of sample was homogenized for about two minutes in ablender, while the chemical oxygen demand reactor was turned on and preheated to 150 0C.The cap of the chemical oxygen demand digestion reagent vial was removed, while the vial

was held at about 450 and about 2ml of the sample was pipette into the vial to conduct theanalysis. The results obtained are presented in Table1 below.




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Total Suspended Solid (TSS)The total suspended solid (TSS) is an analysis which is concerned with detecting the total

amount of suspended organic matter in an effluent sample. The analysis consists of blendingabout 500ml of sample in a blender at high speed for about two minutes. Pour the blendedsample into a 600ml beaker and stir. The results from the analysis are presented in Table1.

RESULTS ON SAMPLES ANALYSISThe data on the company’s industrial waste disposal system were thoroughly analyzed to

determine the general volume of brewery effluent before being discharged into theenvironment. In this process, two effluent lines were studied, namely, stout line and malta

line. Results were compared with the guide lines and standards for environmental pollutionas recommended by the Federal Environmental Protection Agency. The results are presentedin Tables1 and 2.

Table1: Effluent Analysis for MaltaWeek Total Flow

(m3 /week).

COD

(mg/litre)

Suspended

Solid (mg/l)

pH Temperature

(0C).

BOD

(mg/litre)

1 3321 1134 150 7.62 35.77 3766

2 2266 1272 171 7.94 36.58 2883

3 2236 847 175 6.91 38.36 1894

4 2575 1054 77 7.56 38.21 2651

5 2335 1260 285 7.75 37.04 2942

6 2223 1690 232 6.59 37.12 3757

7 2114 1147 70 8.21 35.01 2425

8 3116 1086 97 7.18 35.50 33849 3021 1102 162 7.26 38.86 2186

10 2612 1264 86 8.12 35.76 1968

11 3142 1142 118 6.78 36.16 3324

12 3222 1016 210 6.92 35.87 2816

13 3116 964 98 7.16 37.12 3712

14 2516 1210 136 7.46 37.08 2618

15 2152 1106 226 6.86 36.27 2962

16 2242 1186 181 7.36 37.15 3517

Mean. 2638.06 1155.00 154.63 7.38 36.62 2925.31



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Table 2: Effluent Analysis for Stout

Week Total Flow.

(m3 /week)

COD

(mg/litre)

Suspended

Solid (mg/l)

pH Temperature

(oC)

BOD

(mg/litre)

1 4108 1417 223 5.69 33.82 5821

2 2363 1727 231 7.11 34.78 4081

3 5959 847 302 7.69 34.08 9177

4 4387 1054 212 6.08 33.92 8221

5 3904 1260 420 5.38 32.90 7343

6 3021 1690 282 6.05 34.10 4743

7 4340 1147 366 6.70 34.50 6445

8 3216 1086 252 7.28 35.40 4351

9 3617 1187 372 6.16 32.84 5068

10 4012 1619 228 5.68 33.18 4168

11 2816 1725 308 6.07 34.10 6617

12 3304 1672 276 7.12 33.81 8106

13 4162 1068 252 7.06 34.26 4628

14 3217 1692 418 6.50 33.48 6272

15 3916 1416 286 5.98 35.06 7016

16 4203 1672 217 7.23 33.96 4315

Mean 3784.06 1392.44 290.31 6.49 34.01 6004.50

The guide lines and standards for environmental pollution as recommended by the FederalEnvironmental Protection Agency (FEPA) are presented in Table 3 below.

Table 3: FEPA Specification Standards for Treatment of Industrial Waste (FEPA,1991)

MEASURABLE FACTORS. FEPA SPECIFICATIONS

Temperature 32oC

pH 9.0

TSS 30mg/litre

COD 80mg/litre

BOD 30mg/litre




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Fig.1: COD for both Stout and Malta Lines

Fig. 2: Total Suspended Solid (TSS) for Both Stout and Malta Lines.



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Fig. 3: The pH values for both Stout and Malta Lines.

Fig. 4: Temperatures for the Stout and Malta Lines.




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Fig. 5: BOD for both Stout and Malta Lines.

Fig. 6: Total Flow Rate for both Stout and Malta Lines

CONCLUSION

Brewery effluent is usually produced from waste water from various points in the breweryprocess. They consist of consist of waste water obtained from washing raw materials and

returned bottles. Effluents also originate from disposal of spent grains and yeast and alsoloss of hops and finished products during transfer operations. These effluent are usuallychanneled through 1.15m diameter pipe to an out fall which empties the waste into Ikpoba

river.



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Two lines, the stout line and the malta line of Guinness (Nig) Plc were studied. A samplemean temperature of brewery effluent of 36.86oC was obtained for malta line and 34.19oC

for stout line. It was observed that the two results failed to comply with the FederalEnvironmental Protection Agency (FEPA) limit of 32oC. The pH was for alkaline and acidic forboth malta and stout lines with sample means of 7.47 for malta line and 6.50 for stout line,

and these values are quite below the FEPA limit of pH 9.0 for brewery effluent dischargedinto receiving water bodies. The effluent was characterized by high total suspended solids(TSS) values of range (70 – 282)mg/litre for the malta line and a range of (212 –

426)mg/litre for stout line. The high total suspended solids is attributed to the high level oforganic of organic matter and total solids. These values exceed the FEPA standards of

30mg/litre. The effluent has a high value of biological oxygen demand (BOD) with a samplemean of 2762.6mg/litre for the malta line and a sample mean of 6272.8mg/litre for the stoutline. Both sample means exceed the FEPA standard of 30mg/litre for biological oxygendemand. The significant variation in the level of parameter could be attributed to the

differences in constituents in brewery effluent. The chemical oxygen demand of breweryeffluent was obtained with a sample mean of 1605.88mg/litre for the stout line and

1186.25mg/litre for the malta line and it is seen that both values exceed the FEPA standardlimit of 80mg/litre. The high values of chemical oxygen demand are due to the sum total ofbiodegradable and non-biodegradable components of the waste water. Stout line has a

higher sample mean value of chemical oxygen demand than the malta line.

In conclusion, it is seen that the results of effluent parameters obtained for the temperature,

the pH, the biological oxygen demand, and the chemical oxygen demand are quite above theFederal Environmental Protection Agency (FEPA) standard limits. This shows that thecompany does not treat their effluent properly and effectively before discharging the waste

into the river.

REFERENCES

Agustina, T.E., Ang, H.M. and Pareek, V.K (2009): Treatment of Winery Wastewater by UV-ARadiation. International Journal of Environment and Waste Management, Vol. 3, No

(3-4): pp. 278-285

Alhumoud, J. M. and Al – Kandari, F. A. (2008): Analysis and overview of Industrial Solid

Waste Management in Kuwait. International Journal of Management of EnvironmentalQuality. Vol. 19, No. 5, pp. 520 – 532

FEPA. (1991). Guidelines and Standards for Environmental Pollution Control in Nigeria.Federal Environmental Protection Agency, Ministry of Environment, Nigeria

Fillaudeau, L., Blanpain-Avet, P. and Daufin, G. (2006): Water, Wastewater and WasteManagement in Brewing Industries. Journal of Cleaner Production. Vol. 14, No. 5, pp.463-471.




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Hitchiner, M.P. (2002). A critical Analysis of Waste Disposal. Journal of Industrial WasteManagement. Vol. 32, No. 14, pp. 21-34.

Knirsch M, Penschke A. and Meyer-Pittroff R. (1999): Disposal situation for brewery waste inGermany results of a survey. Brauwelt International. Vol. 2, No. 4, pp. 477-483.

Mombeshora, C; Ajayi, S. and Osibanjo, O. (1981). “Pollution Studies on Nigerian RiversToxic Heavy Metals Status of Surface Water in Ibadan City”. Journal of Environmental

International. Vol. 3, No. 2, pp. 49-53.

Odior, A.O. (2007). “Assessment of Waste Management in a Brewing Industry in Nigeria”.International Journal of Natural and Applied Sciences. Vol. 3, No. 1. pp. 61 – 68.

Osagiede, S.O. (2000). A Modern Approach to Waste Management in a Chemical Industry in

Nigeria. Unpublished B. Eng. Project Work, University of Benin, Benin-City.


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waste treatment fro, brewery