ABSTRACT
Food industries generate a huge amount of waste byproducts that are unfit for human consumption. Different food industries generate different types of wastes, viz. meat and slaughterhouses produce blood, fats, bones, wastewater, and sludge; dairy industries release dairy effluent, buttermilk, and whey; fat and oil industries produce fats, oils, and greases; cereal industries produce corn steep liquor, bakery wastewater, rice effluents, corn grits, and wastewater. All these waste byproducts are rich in fat content so these fatty effluents need to be treated before disposal. This chapter describes different chemical, biological, and physical treatments that are essentially used by different food industries for treatment of fatty effluents such as enzymatic treatment, floatation, screening, catch basins, membrane distillation in meat and slaughterhouses; grease traps, tilted plate separators, and dissolved air flotation system in dairy industries; filtration, precipitation, sedimentation in cereal industries; ultrasound enzymatic treatment, commercial and activated-sludge inoculums in fat and oil industries.
