Dear gkselas,
Thks yr question and welcome to the forum.
I deduce you are looking for (a) a generic type ice cream process / associated waste sources plus (b) some kind of a mass balance example of typical inputs / outputs plus © an idea of the waste treatment method ?
I guess the flow chart will somewhat depend on the specific product . There is one example of a HACCP flow chart for toffee ice-cream on this forum but no detail regarding waste flows so I guess not so interesting. Similarly hv not seen any detailed mass balances anywhere unfortunately.
However I found this summary of one ice-cream / waste scenario -
Waste Reduction & Recycling
Ben & Jerry’s Waste Reduction Efforts — Manufacturing Product Waste (“High Strength Dairy Waste”)
There is always product waste associated with the Company’s manufacturing processes. This waste contains sugar, cream, eggs, flavorings and add-in ingredients, all mixed with water. Waste product occurs in a variety of ways:
* Through the cleaning process associated with flavor changes on production lines.
* At the start/stop of production runs.
* When formulation errors occur.
* From spillage on the factory floor.
* As a result of testing new flavors or equipment.
This particular product waste, otherwise known as High Strength Dairy Waste (HSDW), represents one of the Company’s greatest environmental impacts. Ice cream ingredients contain high levels of sugar and fat which, without proper management at a wastewater treatment facility, can impact aquatic environments. Under strict regulatory permits, both manufacturing sites discharge to a municipal pretreatment system. In addition, the Waterbury Plant has its own pretreatment system through which production wastewater is treated prior to discharge to the municipal system. The treatment plant uses a dissolved air flotation (DAF) unit and aerobic lagoons to treat the waste to regulated discharge levels.
Despite our efforts to keep the ingredients flowing into the production system and not into the waste system, dairy waste is still generated. The waste is managed through two options:
* It is shipped to a permitted composting facility to be turned into fertilizer for landscaping, farms and home gardens.
* It is placed in permitted manure pits for use as fertilizer.
The high strength dairy waste that we compost is sent the Intervale Compost Project, run by the nonprofit Intervale Foundation. Once the material is composted it is used as fertilizer by local nurseries, individuals, or the Intervale Foundation’s farmer program.
http://www.benjerry....us/environment/Similarly I found this Google info from a book on food processing (Shelley, Patiyath et al) -
(I guess there may be some overlap with Hongyun's input here but the topic is a bit over my head so sorry if duplication)
ice_cream_waste.jpg 60.78KB
68 downloadsAnyway, maybe of some interest and perhaps there are other specialists here who can offer more ???
Rgds / Charles.C
added, I know this is probably not yr immediate interest but here's one more (1995) ref for treatment of ice-cream waste -
ice_cream_wastewater_digestion.pdf 368.38KB
138 downloads