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Best Available Techniques (BAT)

Reference Do cument for the

Food, Drink and Milk Industries Industrial Emissions Directive

2010/75/EU

(Integrated Pollution

Prevention and Control)

Germán Giner Santonja, Panagiotis Karlis,

Kristine Raunkjaer Stubdrup,

Serge Roudier

2019

EUR 29978 EN

Best Available Techniques (BAT)

Reference Document for the

Food, Drink and Milk Industries

Industrial Emissions Directive 2010/75/EU

Integrated Pollution Prevention and Control

Authors:

Germán GINER SANTONJA

Panagiotis KARLIS

Kristine Raunkjaer STUBDRUP

Serge ROUDIER

2019

EUR 29978 EN

in-house science service. It aims to provide evidence-based scientific support to the European policy-

making process. The scientific ou tput ex pressed does not imply a policy posit ion of the Euro pean

Commission. Neither the European Commission nor any person acting on behalf of the Commission is responsible for the use which might be made of this publication.

Contact information

Name: European IPPC Bureau

Address: Joint Research Centre, Edificio Expo c/ Inca Garcilaso 3, E-41092 Seville, Spain

E-mail: JRC-B5-EIPPCB@ec.auropa.eu

Tel.: +34 95 4488 284

JRC Science Hub

https://ec.europa.eu/jrc

Legal Notice

Under the Commissio n Decision of 12 Decemb er 2011 on the Re-use o f Commi ssion Documents (2011/833/EU), the present BREF document is subject to free re-use, except for parts covered by any

third-party right s which may be pr esent in t he documen t (su ch as images, tab les, dat a, writ ten

material, or similar, the rights to which need to be acquired separately from their respective rights-

holders for further use). The European Commission is not liable for any consequence stemming from the re-use of this publication. Any re-use is subject to the acknowledgement of the source and non- distortion of the original meaning or message.

JRC118627

EUR 29978 EN

PDF ISBN 978-92-76-13091-8 ISSN 1831-9424 doi:10.2760/243911 Luxembourg: Publications Office of the European Union, 2019.

European Union, 2019

How to cite this report: Germán Giner Santonja, Panagiotis Karlis, Kristine Raunkjaer Stubdrup,

Serge Roudier; Best Available Techniques (BAT) Reference Document for the Food,

Drink and Milk Industries;

EUR 29978 EN; doi:10.2760/243911.

All images © European Union 2019, except: Cover picture credits in clockwise order starting from the

left: 1. Tanks © FoodDrinkEurope; 2.stockphoto © fotolia.com - stockphoto-graf; 3. Food industry.

Shop equipment © fotolia.com - Buhanovskiy.com.ua. Title Best Available Techniques (BAT) Reference Document for the Food, Drink and Milk Industries

Abstract

The Best Available Techniques (BAT) Reference Document (BREF) for the Food, Drink and Milk

Industries is part of a series of documents presenting the results of an exchange of information

between EU Member States, the industries concerned, non-governmental organisations promoting

environmental protection, and the Commission, to draw up, review and ± where necessary ± update

BAT reference documents as required by Article 13(1) of Directive 2010/75/EU on Industrial Emissions (the Directive). This document is published by the European Commission pursuant to Article 13(6) of the Directive.

The BREF for the Food, Drink and Milk Industries covers the treatment and processing, other than

exclusively packaging, of the animal and/or vegetable raw materials, whether previously processed or

unprocessed, intended for the production of food or feed, as specified in Section 6.4 (b) of Annex I to

Directive 2010/75/EU.

Important issues for the implementation of Directive 2010/75/EU in the food, drink and milk (FDM) sector are emissions to water, energy and water consumption. Chapter 1 provides general information on the FDM sector and on the industrial processes and techniques used within this sector. Chapter 2 provides information on the common industrial processes, abatement systems and general techniques

that are used across the FDM sector. General techniques to consider in the determination of BAT (i.e.

those techniques to consider that are widely applied in the FDM sector) are reported in Chapter 2.

Chapters 3 to 15 give the applied processes, current emission and consumption levels, techniques to consider in the determination of BAT and emerging techniques for the FDM sectors that are covered by

these chapters. Chapter 16 provides thumbnail descriptions of additional FDM sectors, for which a data

collection via questionnaires has not been carried out. Chapter 17 presents the BAT conclusions as

defined in Article 3(12) of the Directive, both general and sector-specific. Concluding remarks and

recommendations for future work are presented in Chapter 18.

Acknowledgements

This report was produced by the European Integrated Pollution Prevention and Control Bureau (EIPPCB) at the European Commission's Joint Research Centre ± Directorate B: Growth and Innovation under the supervision of Serge Roudier (Head of the EIPPCB) and Luis Delgado Sancho (Head of the Circular Economy and

Industrial Leadership Unit).

The authors of this BREF were Germán Giner Santonja, Panagiotis Karlis

Kristine Raunkjaer Stubdrup

This report was drawn up in the framework of the implementation of the Industrial Emissions Directive (2010/75/EU) and is the result of the exchange of information provided for in Article 13 of the Directive.

Major contributors of information were:

among EU Me mber States: Austria, Belgi um, Denmark, Finland, France, Germany, Ireland , Italy, the Nethe rlands, Poland , Portugal, Spain, Sweden and the United Kingdom; among indu stry: CEFS (Europe an Associat ion of Sugar Manufacturer s), CLITRAVI (Liaison Centre for the Meat Processing Industry in the European Union), COPA-COGECA (Committee of Professional Agricultural Organisations and General Committee for Agricultural Cooperation in the European Union), EDA (European Dairy Associatio n), FED IAF (European Pet Fo od Industry), FEDIOL (The EU Vegetable Oil and Proteinmeal Industry Association), FEFAC (European Feed Manufacturers' Federation), FoodDrinkEurope, Starch Europe and The Brewers of Europe; among envir onmental Non-Government al Organisations: EEB (European

Environmental Bureau).Other contributors to the review process were Croatia, Czechia, Romania, Slovakia,

Slovenia, ADEPALE ( Association Des Entreprises de Pr odui ts ALimentaires Élaborés), ANIA (French Food and Drink Association), ATLA (French Association of Dairy Processors), AVEC (Association of Poultry Processors and Poultry Trade in the EU countries), EPURE (European Renewable Ethanol), European Coffee Federation, EUPPA (E uropean Potato Proce ssors' Association ), EUROMALT and SNFS (French Sugar Manufacturers Association). The whole EIPPCB team provided contributions and peer reviewing. This report was edited by Anna Atkinson and formatted by Carmen Ramírez Martín. This document is one of a series of foreseen documents listed below: Reference Document on Best Available Techniques (BREF) Code

Ceramic Manufacturing Industry CER

Common Waste Water and Waste Gas Treatment/Management Systems in the Chemical

Sector CWW

Common Waste Gas Management and Treatment Systems in the Chemical Sector WGC

Emissions from Storage EFS

Energy Efficiency ENE

Ferrous Metals Processing Industry FMP

Food, Drink and Milk Industries FDM

Industrial Cooling Systems ICS

Intensive Rearing of Poultry or Pigs IRPP

Iron and Steel Production IS

Large Combustion Plants LCP

Large Volume Inorganic Chemicals Ammonia, Acids and Fertilisers Industries LVIC-AAF Large Volume Inorganic Chemicals Solids and Others Industry LVIC-S

Large Volume Organic Chemical Industry LVOC

Management of Tailings and Waste-rock in Mining Activities MTWR

Manufacture of Glass GLS

Manufacture of Organic Fine Chemicals OFC

Non-ferrous Metals Industries NFM

Production of Cement, Lime and Magnesium Oxide CLM

Production of Chlor-alkali CAK

Production of Polymers POL

Production of Pulp, Paper and Board PP

Production of Speciality Inorganic Chemicals SIC

Production of Wood-based Panels WBP

Refining of Mineral Oil and Gas REF

Slaughterhouses and Animals By-products Industries SA

Smitheries and Foundries Industry SF

Surface Treatment of Metals and Plastics STM

Surface Treatm ent Using Organic Sol vents including Wood and Wood Produc ts

Preservation with Chemicals STS

Tanning of Hides and Skins TAN

Textiles Industry TXT

Waste Incineration WI

Waste Treatment WT

Reference Document (REF)

Economics and Cross-media Effects ECM

Monitoring of Emissions to Air and Water from IED Installations ROM Electronic versions of draft and fin alised documents are publicl y available and can be downloaded from http://eippcb.jrc.ec.europa.eu.

Preface

Food, Drink and Milk Industries i PREFACE 1. Status of this document

2010/75/EU of the European Parliament and the Council on industrial emissions (integrated

pollution prevention and control) (Recast). The original best available techniques (BAT) reference document (BREF) on Food, Drink and

Milk Industries was adopted by the European Commission in 2006. This document is the result

of a review of that BREF. The review commenced in December 2013. This BAT reference document for the Food, Drink and Milk Industries forms part of a series presenting the results of an exchange of information between EU Member States, the industries

concerned, non-governmental organisations promoting environmental protection and the Commission, to draw up, review, and where necessary, update BAT reference documents as required by Article 13(1) of the Directive. This document is published by the European

Commission pursuant to Article 13(6) of the Directive. As set out in Article 13(5) of the Directive, the Commission Implementing Decision (EU)

2019/2031 on the BAT conclusions contained in Chapter 17 was adopted on 12 November 2019

and published on 4 December 20191. 2. Participants in the information exchange

As required in Article 13(3) of the Directive, the Commission has established a forum to

promote the exchange of information, which is composed of representatives from Member States, the industries concerned and non-governmental organisations promoting environmental protection (Commission Decision of 16 May 2011 establishing a forum for the exchange of information pursuant to Article 13 of the Directive 2010/75/EU on industrial emissions (2011/C

146/03), OJ C 146, 17.05.2011, p. 3). Forum members have nominated technical experts constituting the technical working group

(TWG) that was the main source of information for drafting this document. The work of the

TWG was led by the European IPPC Bureau (of the Commissions Joint Research Centre). 3. Structure and contents of this document

Chapter 1

provides general information on the food, drink and milk (FDM) sector and on the

industrial processes and techniques used within this sector. Chapter 2 provides information on the common industrial processes, abatement systems and

general techniques that are used across the sector. General techniques to consider in the

determination of BAT (i.e. those techniques to consider that are widely applied in this sector) are reported in Chapter 2 . Chapters 3 to 15 give the applied processes, current emission and consumption levels, techniques to consider in the determination of BAT and emerging techniques for the FDM sectors that are covered by these chapters. Chapter 16 provides thumbnail descriptions of additional FDM sectors, for which a data collection via questionnaires has not been carried out. Chapter 17 presents the BAT conclusions as defined in Article 3(12) of the Directive, both general and sector-specific. 1 OJ L 313, 4.12.2019, p. 60.

Preface

ii Food, Drink and Milk Industries Chapters 3 to 15 provide the information given below on specific FDM sectors (i.e. animal feed,

brewing, dairies, ethanol production, fish and shellfish processing, fruit and vegetables, grain milling, meat processing, oilseed processing and vegetable oil refining, olive oil processing and refining, soft drinks and nectar/juice, starch production, sugar manufacturing). For each FDM sector, the chapter is structured as follows (X is the chapter number): Section X.1 provides general information on the FDM sector. Section X.2 provides information on applied processes and techniques. Section X.3 provides data and information concerning the environmental performance of installations within the sector, and in operation at the time of writing, in terms of current emissions, consumption and nature of raw materials, and use of energy. Section X. 4 describ es in more detail the t echnique s to prevent or, where t his i s not practicable, to reduce the environmental impact of operating installations in this sector that were considered in determining the BAT. This information includes, where relevant, the environmental performance levels (e.g. emission and consumption levels) which can be achieved by using the techniques, the associated monitoring, the costs and the cross- media issues associated with the techniques. Section X.5 presents information on emerging techniques as defined in Article 3(14) of

the Directive.Concluding remarks and recommendations for future work are presented in Chapter 18. 4. Information sources and the derivation of BAT

This document is based on inform ation collecte d f rom a number of sources, i n particular through the T WG that was es tablished spe cificall y for the exchange of information under Article 13 of the Directive. The information has been collated and assessed by the European IPPC Bureau (of the Commissions Joint Research Centre) who led the work on determining BAT, guided by the principles of technical expertise, transparency and neutrality. The work of

the TWG and all other contributors is gratefully acknowledged. The B AT conclusions have been establi shed thro ugh an i terative process inv olving the following steps:

identification of the key environmental issues for the Food, Drink and Milk Industries; examination of the techniques most relevant to address these key issues;

identification of the best environmental performance levels, on the basis of the availabledata in the European Union and worldwide;

examination of the conditions under which these environmental performance levels wereachieved, such as costs, cross-media effects, and the main driving forces involved in the

implementation of the techniques; selection of the best available techniques (BAT), their associated emission levels (and other environmental performance levels) and the associated monitoring for this sector

according to Article 3(10) of, and Annex III to, the Directive.Expert judgement by the European IPPC Bureau and the TWG has played a key role in each of these steps and the way in which the information is presented here.

Where avai lable, economic data have been given together wi th t he descri ptions of the techniques presented in Techniques to consider in the determination of BAT sections. These data give a rough indication of the magnitude of the costs and benefits. However, the actual costs and benefits of apply ing a tec hnique may depend stro ngl y on the specific situati on of the installation concerned, which cannot be evaluated fully in this document. In the absence of data concerning costs, concl usions on t he economic viabilit y of techniq ues are drawn from observations on existing installations.

Preface

Food, Drink and Milk Industries iii 5.Review of BAT reference documents (BREFs) BAT is a dynamic concept and so the review of BREFs is a continuing process. For example, new measures and techniques may emerge, science and technologies are continuously developing and new or emerging processes are being successfully introduced into the industries. In order to reflect such changes and their consequences for BAT, this document will be periodically reviewed and, if necessary, updated accordingly. 6.Contact information All comments and suggestions should be made to the European IPPC Bureau at the Joint

Research Centre (JRC) at the following address: European Commission JRC Directorate B - Growth and Innovation European IPPC Bureau Edificio Expo c/ Inca Garcilaso, 3 E-41092 Seville, Spain Telephone: +34 95 4488 284 E-mail: JRC-B5-EIPPCB@ec.europa.eu

Internet: http://eippcb.jrc.ec.europa.eu

Food, Drink and Milk Industries v Best Available Techniques Reference Document for

Food, Drink and Milk Industries PREFACE ........................................................................................................................ I

SCOPE .................................................................................................................. XXXIII

1 GENERAL INFORMATION ABOUT THE FDM SECTOR ............................. 1 1.1

DESCRIPTION,

TURNOVER, GROWTH, EMPLOYMENT .................................................... 1 1.2

SECTOR STRUCTURE ..................................................................................................... 3

1.3

TRADE ........................................................................................................................... 5

1.4

MARKET FORCES: DEMAND,

DISTRIBUTION AND COMPETITION ................................... 7

1.4.1 Demand ............................................................................................................... 7

1.4.2 Distribution ......................................................................................................... 7

1.4.3 Competition ......................................................................................................... 7

1.5 THE IMPORTANCE OF FOOD SAFETY IN FDM PROCESSING ........................................... 8 1.6

LEGISLATIVE FRAMEWORK FOR FOOD

, DRINK AND MILK PRODUCTS ........................... 9 1.7

THE FDM SECTOR AND THE ENVIRONMENT ............................................................... 10

1.7.1 Key environmental issues .................................................................................. 11

2

GENERAL PROCESSES AND TECHNIQUES ACROSS THE FDM

SECTOR ................................................................ ................................................. 13 2.1 APPLIED PROCESSES AND TECHNIQUES ACROSS THE FDM SECTOR ........................... 13

2.1.1 Introduction ....................................................................................................... 13

2.1.2 Energy consumption .......................................................................................... 14

2.1.2.1 General processing techniques ............................................................................... 15

2.1.2.1.1 Combined heat and power generation ............................................................ 15

2.1.2.1.2 Heat pumps for heat recovery......................................................................... 15

2.1.2.1.3 Use of permanent magnet synchronous motors .............................................. 16

2.1.2.1.4 Electrical power supply .................................................................................. 16

2.1.2.2 Techniques related to cooling/freezing .................................................................. 16

2.1.2.2.1 Heat recovery from cooling systems .............................................................. 18

2.1.2.2.2 Use of high-efficiency motors for driving fans .............................................. 18

2.1.2.2.3 Dynamic cooling condensation control .......................................................... 18

2.1.2.3 Techniques related to compressed air systems ....................................................... 18

2.1.2.3.1 Optimisation of the air inlet temperature ........................................................ 18

2.1.3 Water consumption ........................................................................................... 19

2.1.3.1 Types of water consumption .................................................................................. 20

2.1.3.1.1 Process water .................................................................................................. 20

2.1.3.1.2 Cooling water ................................................................................................. 21

2.1.3.1.3 Boiler feed water ............................................................................................ 21

2.1.3.1.4 Water recycling and reuse .............................................................................. 21

2.1.3.2 Cleaning and disinfection ....................................................................................... 22

2.1.3.2.1 Selection of cleaning agents ........................................................................... 23

2.1.3.2.2 Sinners circle ................................................................................................. 26

2.1.4 Solid output ....................................................................................................... 26

2.1.4.1 Packaging ............................................................................................................... 27

2.1.5 Waste water treatment ....................................................................................... 29

2.1.5.1 Introduction ............................................................................................................ 29

2.1.5.2 Waste water discharge ............................................................................................ 30

2.1.5.2.1 Waste water landspreading ............................................................................. 31

2.1.5.3 Waste water treatment techniques .......................................................................... 32

2.1.5.3.1 Introduction .................................................................................................... 32

2.1.5.3.2 Primary treatment ........................................................................................... 34

vi Food, Drink and Milk Industries

2.1.5.3.3 Secondary treatment ....................................................................................... 34

2.1.5.3.4 Tertiary treatment ........................................................................................... 37

2.1.5.3.5 Natural treatment ............................................................................................ 37

2.1.5.3.6 Sludge treatment ............................................................................................. 38

2.1.6 Treatment of emissions to air ............................................................................. 38

2.1.6.1 Process-integrated techniques ................................................................................. 39

2.1.6.2 Treatment techniques for emissions to air .............................................................. 39

2.1.6.2.1 Dynamic separation techniques ...................................................................... 41

2.1.6.2.2 Filters .............................................................................................................. 41

2.1.6.2.3 Absorption ...................................................................................................... 42

2.1.6.2.4 Biological treatment ........................................................................................ 45

2.1.6.2.5 Thermal treatment of waste gases ................................................................... 45

2.1.6.3 Odour ...................................................................................................................... 46

2.1.6.4 Emissions to air control strategy ............................................................................. 47

2.1.6.4.1 Step 1: Definition of the problem ................................................................... 49

2.1.6.4.2 Step 2: Inventory of site emissions ................................................................. 49

2.1.6.4.3 Step 3: Measurement of major emissions ....................................................... 51

2.1.6.4.4 Step 4: Selection of air emission control techniques....................................... 52

2.1.7 Accidental release .............................................................................................. 54

2.2 CURRENT CONSUMPTION AND EMISSION LEVELS ACROSS THE FDM SECTOR ............ 55

2.2.1 Energy consumption .......................................................................................... 55

2.2.2 Water consumption ............................................................................................ 55

2.2.3 Waste water discharge ....................................................................................... 56

2.3 TECHNIQUES TO CONSIDER IN THE DETERMINATION OF BAT ACROSS THE FDM

SECTOR ........................................................................................................................ 67

2.3.1 General environmental performance.................................................................. 68

2.3.1.1 Environmental management systems ...................................................................... 68

2.3.1.2 Integrated monitoring system ................................................................................. 71

2.3.1.3 Temperature control by dedicated measurement and correction ............................ 72

2.3.1.4 Level measurement ................................................................................................. 73

2.3.1.5 Conductivity measurement ..................................................................................... 74

2.3.1.6 Turbidity measurement ........................................................................................... 77

2.3.1.7 Consumption and stream inventory/register ........................................................... 78

2.3.2 Techniques to increase energy efficiency .......................................................... 79

2.3.2.1 General processing techniques ................................................................................ 79

2.3.2.1.1 Heat recovery .................................................................................................. 79

2.3.2.1.2 Use of the biogas generated ............................................................................ 81

2.3.2.1.3 Process control systems .................................................................................. 82

2.3.2.1.4 Combined heat and power generation ............................................................. 83

2.3.2.1.5 Insulation of pipes, vessels and equipment ..................................................... 84

2.3.2.1.6 Frequency converters on motors ..................................................................... 85

2.3.2.1.7 Energy-efficient lighting ................................................................................. 87

2.3.2.1.8 Energy efficiency plan .................................................................................... 87

2.3.2.1.9 High-efficiency motors ................................................................................... 88

2.3.2.1.10 Combustion regulation and control ................................................................. 89

2.3.2.2 Techniques related to steam systems ...................................................................... 90

2.3.2.2.1 Standard and condensing economiser ............................................................. 90

2.3.2.2.2 Minimisation of the blowdown from the boiler .............................................. 91

2.3.2.2.3 Avoidance of losses of flash steam from condensate return ........................... 92

2.3.2.2.4 Multistage evaporation ................................................................................... 93

2.3.2.3 Techniques related to compressed air ..................................................................... 98

2.3.2.3.1 Reduction of air leaks and optimisation of pressure settings .......................... 98

2.3.2.4 Techniques related to cooling/freezing ................................................................... 99

2.3.2.4.1 Optimisation of condensation and evaporation temperature of cooling

systems ............................................................................................................ 99

2.3.2.5 Techniques related to cleaning ............................................................................. 101

Food, Drink and Milk Industries vii

2.3.2.5.1 Optimisation of chemical dosing and water use in CIP ................................ 101

2.3.2.6 Techniques related to cooking .............................................................................. 101

2.3.2.6.1 Avoidance of precooking step if possible..................................................... 101

2.3.3 Techniques to reduce water consumption ....................................................... 102

2.3.3.1 General processing techniques ............................................................................. 102

2.3.3.1.1 Water recycling and/or reuse ........................................................................ 102

2.3.3.1.2 Optimisation of water flow ........................................................................... 104

2.3.3.1.3 Optimisation of water nozzles and hoses ..................................................... 106

2.3.3.1.4 Segregation of water streams ....................................................................... 108

2.3.3.2 Techniques related to cleaning ............................................................................. 109

2.3.3.2.1 Dry cleaning ................................................................................................. 109

2.3.3.2.2 Pigging system for pipes .............................................................................. 110

2.3.3.2.3 High-pressure cleaning ................................................................................. 113

2.3.3.2.4 Optimisation of chemical dosing and water use in cleaning-in-place .......... 114

2.3.3.2.5 Low-pressure foam and/or gel cleaning ....................................................... 118

2.3.3.2.6 Optimised design and construction of equipment and process areas ............ 119

2.3.3.2.7 Cleaning of equipment as soon as possible .................................................. 121

2.3.3.2.8 Fitting of cleaning hoses with hand-operated triggers .................................. 122

2.3.3.3 Techniques related to cooling/freezing ................................................................ 123

2.3.3.3.1 Closed-circuit cooling .................................................................................. 123

2.3.3.3.2 Recirculation of cooling water after electrochemical treatment ................... 124

2.3.3.4 Techniques related to bottling .............................................................................. 125

2.3.3.4.1 Dry disinfection ............................................................................................ 125

2.3.3.5 Techniques related to steam systems.................................................................... 126

2.3.3.5.1 Maximisation of condensate return .............................................................. 126

2.3.4 Techniques to avoid the use of harmful substances ........................................ 127

2.3.4.1 Proper selection of cleaning chemicals and/or disinfectants ................................ 127

2.3.4.2 Reuse of cleaning chemicals in cleaning-in-place ................................................ 128

2.3.4.3 Dry cleaning ......................................................................................................... 128

2.3.4.4 Optimised design and construction of equipment and process areas.................... 128

2.3.4.5 Use of refrigerants without ozone depletion potential and with low global

warming potential................................................................................................. 128

2.3.5 Techniques to increase resource efficiency ..................................................... 130

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