Anisa Myrtaj (Rexhepi)
University of Vlora, Faculty of Technical Sciences, Vlore, Albania
​Ilirjan Malollari
University of Tirana. Faculty of Natural Sciences. Department of Industrial Chemistry;  Tirana, Albania
Luljeta Pinguli
University of Tirana. Faculty of Natural Sciences. Department of Industrial Chemistry,  Tirana, Albania

4th International Conference – ERAZ 2018 – KNOWLEDGE BASED SUSTAINABLE ECONOMIC DEVELOPMENT, Sofia- Bulgaria, June 7, 2018, CONFERENCE PROCEEDINGS published by: Association of Economists and Managers of the Balkans, Belgrade, Serbia;  Faculty of Business Studies, Mediterranean University – Podgorica, Montenegro; University of National and World Economy – Sofia, Bulgaria; Faculty of Commercial and Business Studies – Celje, Slovenia; Faculty of Applied Management, Economics and Finance – Belgrade, Serbia, ISBN 978-86-80194-12-7


Food industrial wastewater are unique, not only in the production operations but also the sources of water they discharge. The processing food industries requires large quantities of potable water, and nearly all of this is discharged as high strength organic, nutrient (nitrogen and phosphorus), fat and microbial contaminated effluent.
Minimization of waste waters discharges consist on keeping in control the quantity and quality of waste waters produced at a dairy, meat and fish industry in terms of their loadings and also waste water treatment and disposal in an environmentally manner.
In this investigation thorough pretreatment studies were done using inorganic coagulant and activated sludge. The coagulant treatment was followed by activated charcoal treatment, in dairy wastewaters, and activated sludge treatment in meat and fish wastewater.
Food industries has to deal with a number of environmental challenges. This includes responsible wastewater treatment and disposal to prevent land and water pollution.

Key words

Dairy wastewater; Meat wastewater; Fish wastewater; Coagulants; Powdered activated charcoal (PAC); Activated sludge (AS); COD; BOD


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