Study on the treatment and recycling of brine in aquatic product processing companies

Context

Brine is a salty aqueous preparation (usually sodium chloride) used in the food industry, mainly to preserve food. The discharge of brine water represents a high cost for companies due to its concentration of chloride and organic matter. The elimination of chlorides is very expensive, so the treatment of organic matter seems to be the only opportunity for action. Beyond the reduction of the organic matter rate before discharge, the interest is to be able to reuse the brine and thus save water and salt.

Objective

Studying the treatment and recycling of brines in aquatic product processing companies.

About the <strong>project </strong>

Manufacturers of smoked salmon, lure salters and shrimp cookers are impacted by this issue. In order to respond to it, the SAUMURES project focuses on three areas:
● The characterization of brines (composition);
● The evaluation of the different treatment techniques considered;
● The estimation of the cost and feasibility of setting up treatments.