Bat in fish processing industry : Nordic perspective /
The Nordic Council of Ministers, the BAT Group under the Working Group for sustainable consumption and production, has requested the consultant to prepare a report on Best Available Techniques (BAT) in fish processing industry in the Nordic countries. The project describes the present status of the...
Saved in:
| Online Access: |
Full text (MCPHS users only) |
|---|---|
| Main Authors: | , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Copenhagen, [Denmark] :
Nordic Council of Ministers,
2015
|
| Series: | TemaNord ;
2015:566. |
| Subjects: | |
| Local Note: | ProQuest Ebook Central |
Table of Contents:
- Preface; Summary; List of abbreviations; 1. Introduction; 1.1 Background; 1.2 Scope and methodology; 1.3 Industrial Emissions Directive (IED 2010/75/EU); 1.4 BAT in fish processing industry; 1.5 The fish processing industry; 1.6 Environmental emissions, recipients and local regulation; 2. Overview of fish processing and techniques; 2.1 General; 2.2 Preliminary processing; 2.3 Canning; 2.4 Salting; 2.5 Smoking; 2.6 Drying; 2.7 Fish meal/oil production; 2.8 Cleaning; 2.9 Environmental challenges; 3. Consumption and emissions; 3.1 Environmental overview; 3.2 Water consumption
- 3.3 Wastewater generation3.4 Waste, solid generation and recovery; 3.5 Energy consumption and savings; 3.6 Air emission; 3.7 Other emissions; 3.8 Reduction of the emissions
- industry example; 4. Case studies; 4.1 Pelagic fish industry; 4.2 Salmon processing industry; 4.3 Canning industry; 4.4 Emerging techniques ; 5. Conclusion; 6. References; Sammendrag
