Dissertation is solving relevant scientific-practical task: increase of the level of ecological safety of hydrosphere by cavitational purification of craft breweries waste waters.
Through analysis of craft beer manufacturing stages was made an identification of sources of ecological threat in the zones of influence of craft breweries. It was established that main source of ecological threat are yeast waste waters, that are produced in quantities 150-200 kg from 1 t of manufactured beer. This waste waters create the biggest ecological threat in the zone of manufacturing of the craft beer and dissertation research is aimed on minimization of this threat.
The evaluation of the level of the ecological threat of enviormental pollution in the zone of manufacturing of craft beer was conducted and based on this evaluation it was established that the most perspective is two-staged technology of purification of the waste waters (1 stage – mash filtration; 2 stage – cavitational treatment). In cases of use of different cavitation field creation techniques, the following yeast purification levels are rea-ched: for ultrasound – 90%, for vibroresonance treatment – 80%, for cavitational pump – 60%. Dependencies of the ecological threat levels as a result of influence on hydrosphere of craft brewing waste waters for different purification techniques and amounts of yeasts in waste waters on different purification stages are build.
It is shown that mash filtration of highly concentrated yeast waste waters allows to decrease biological pollution in almost 200 times, while organic pollution decreases on 60%.
It was experimentally proven that in nitrogen environment at cavitational purification of waste waters with different starting parameters was reached higher level of purifi-cation (62%-77%) in comparison with oxygen environment (43%-67%) and mixture of mentioned gases (39%-63%), without dependence from starting amounts of organic com-pounds and was determined a relative row of efficiency of gases (nitrogen, oxygen, air) at cavitational conditions for Saccharomyces cerevisiae yeast disinfection and destruction of organic compounds.
It was determined that simultaneous impact of gas bubbling in cavitational field is 25-50% more effective than impact of individual ultrasound and 19-23% than impact of indi-vidual gas bubbling, and this proves existing of synergic impact of simultaneous use of gas bubbling and ultrasound on destruction of organic impurities in solution
Long-term impact of air on previously purified in cavitational conditions waste water from brewery was researched and levels of destruction of organic compounds – 87,09% and water disinfection – 88,23% were calculated.
Method of cavitational purification of the brewery waste waters is proposed and for its implementation electrical pump-cavitator of resonance action, main advantages of which is high productivity, possibility of processing large amounts of waste waters in con-stant flow and long service term, is created. Optimization of vibration electrical pump-cavitator work in dependence from frequency of fluctuations of cavitational decks is con-ducted for determination of the resonance frequencies and minimal energy consumption.
It is shown that technology of cavitational purification of waste waters can be applied in alcohol manufacturing – in the presence of nitrogen under cavitational treatment is achieved 90% destruction of organic pollutants.
Technological scheme of craft breweries waste waters purification from chemical and biological pollutants is proposed. This scheme includes cavitational treatment of waste waters in improved working chamber, that doesn’t contain flat decks with holes, that can be blocked by products of yeast decomposition, but shifting of cavitational zone above decks, that allows to intensify formed cavitational field and productivity of waste waters treatment.
Key words: ecological safety, craft brewery, yeast-containing waste waters, cavitation, electromagnet pump-cavitator, technology of waste waters purification.
