Salty Wastewater Solutions for Food Processing
Producing olives, pickles, soy sauce, fish sauce, kimchi, miso, and artisan cheeses can generate significant amounts of salty food processing wastewater. Leftover brine and organic materials can create disposal challenges, unpleasant odors, and added demands on local wastewater treatment facilities.
This wastewater may also have high biochemical oxygen demand (BOD)—a measure of how much oxygen is needed to break down organic waste. Reducing that load is an important part of wastewater management.
Manage Food Production Brine with H.E.A.T.
Eastern Shore Microbes’ H.E.A.T. Industrial Brine Solution uses salt-tolerant microorganisms to help break down organic materials in high-salinity wastewater. Designed for suitable pond-based systems, the process can support treatment and improve evaporation without external power for the H.E.A.T. process itself.
Depending on your wastewater characteristics and operating conditions, H.E.A.T. can help:
- Reduce organic waste and BOD levels in food processing brine.
- Control odors associated with the breakdown of organic materials.
- Improve pond evaporation to help manage wastewater volumes.
- Make better use of existing pond capacity as production needs grow.
A Solution Tailored to Your Production Line
Every food production process creates a different wastewater stream. Whether you manage pickling brine, fermentation wastewater, or salty discharge from cheese production, ESM can evaluate how H.E.A.T. may fit your current operations.
Contact us today for more information and a free consultation about your food processing wastewater and industrial brine management needs.