Hetta O. Increasing the ecological safety of food industries by cleaning and utilizing liquid wastes

he object of the study – the processes of wastewater treatment of food production with a comparison of the effectiveness of wastewater treatment methods after washing potatoes to improve the environmental safety of enterprises. The subject of the research – solving the issues of environmental safety in wastewater treatment of food enterprises and the development of a well-founded scheme of wastewater treatment after the washing of vegetable products. The dissertation research is devoted to the search for rational conditions for wastewater treatment up to the standards of water disposal in urban sewers, as well as the search for innovative environmentally friendly solutions for their secondary use in production by reusing them using physico-chemical methods of coagulation of soluble and suspended impurities, as well as flocculation of fine particles of water pollution with its subsequent clarification. The introduction provides the scientific relevance of the dissertation work, formulates the goal and objectives, identifies the object, subject and research methods, shows the connection of the work with scientific topics, formulates the scientific novelty and gives practical significance of the obtained results. The first section is devoted to a comprehensive analysis of scientific and technical information on modern methods of treatment of wastewater of food industry and enterprises. The main factors of influence on the environment of sewage waste water of the food industry. Modern methods of wastewater treatment are described. It was found that the complexity of such wastewater treatment is caused by the polydispersed composition of the clogs and the combination of organic, inorganic impure and non-pure spolls that form stable colocations and dispersed systems. The established promising method for increasing environmental safety of food and processing enterprises is the creation of closed water circulation schemes and reuse of treated water in production, for example, for washing vegetable products. In the second section the composition of wastewater, food production, described methods of sampling and methods of research of water characteristics and experimental methods of their purification in laboratory conditions. Described the characteristics of real wastewater samples of potato chips production, as a result of the analysis were established, the main pollutants.