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ВЛИЯНИЕ ПРЕДПРИЯТИЙ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ
НА ОКРУЖАЮЩУЮ СРЕДУ Хужаева Д.У.1, Турсунова Д.И.2, Исаков С.Р.3, Усманалиева С.Ш.4 Email: Khujaeva667@scientifictext.ru
1 Хужаева Дилноза Умиджон кизи - студент, направление: пищевые технологии; 2Турсунова Дилнозахон Исроилжон кизи - студент, направление: химическая технология;
3Исаков Собиржон Рахматжон угли - студент; 4Усманалиева Сарвиноз Шамсидин кизи - студент, направление: пищевые технологии, химико-технологический факультет, Ферганский политехнический институт, г. Фергана, Республика Узбекистан
Аннотация: данная статья рассматривает влияние предприятий пищевой промышленности на окружающую среду. Пищевая промышленность поставляет человеку наиболее важный ресурс, зависимость от которого не может быть снята ни при каких условиях - продукты питания. Поэтому она имеет большое значение для устойчивого развития и экономического роста. Технологические процессы разных пищевых производств весьма существенно различаются, что объясняется многообразием подлежащего переработке сырья и изготавливаемой продукции. Она требует использования самых разнообразных видов оборудования и применения целого ряда технологических процессов, таких, как дробление, измельчение, нагрев, сушка, химическая обработка, ароматизация, прессование и др. На предприятиях данной отрасли в связи с использованием самых разных видов сырья и способов его переработки имеют место практически все виды вредных отходов, которые отрицательно влияют на здоровье людей и окружающую среду.
Ключевые слова: продукты питания, промышленность, окружающая среда, переработка, сырьё, предприятия, оборудование, технологический, нагрев, сушка.
IMPACT OF FOOD PRODUCTION INDUSTRY ON THE ENVIRONMENT Khujaeva D.U.1, Tursunova D.I.2, Isakov S.R.3, Usmanalieva S.Sh.4
1Khujaeva Dilnozakhon Umidjon qizi - student, FOOD PRODUCTS DEPARTMENT;
2Tursunova Dilnozakhon Isroiljon qizi - student,
CHEMICAL TECHNOLOGY DEPARTMENT; 3Isakov Sobirjon Rahmatjon o 'g 'li - student;
4Usmanalieva Sarvinoz Shamsidin qizi - student, FOOD PRODUCTS DEPARTMENT, CHEMICAL TECHNOLOGY FACULTY, FERGHANA POLYTECHNIC INSTITUTE, FERGHANA, REPUBLIC OF UZBEKISTAN
Abstract: the article under discussion describes impact of food production industry on the environment. The authors of the article consider that food industry provides the humanity with the more essential resource, the dependence of which cannot be taken away in any conditions - food products. For this reason the food industry plays an important role for a stable development and the economic growth of the country. Technological processes of different food industries are different, the reason of which is the diversity of the processed and prepared food products. The industry demands the implication of different types of
equipment and usage of various technological processes, such as cracking, granulating, warming, drying, chemical processing, flavoring, pressing and others. At the enterprises of this type of industry harmful wastes appear due to the usage of various raw material and processing methods which negatively influence on the peoples' health and environment. Keywords: food products, industry, environment, processing, raw material, enterprises, equipment, technological, warming, drying.
УДК 664.10.167
We can survive without many things, but we cannot survive without food, the production of which has become a serious environmental concern. Rapidly growing world's population requires increased food production which is of the greatest causes of environmental degradation throughout the world. Of particular concern is meat production as modern practices of animal raising directly contribute to water and air pollution and increase carbon dioxide emissions, while crop production for animal feed and the use of land for grazing threaten biodiversity and wildlife species [1, p.p.189-196].
The process of manufacturing food involves toxic chemicals, which companies release into the environment through several pathways. Food manufacturing is the sixth largest contributor to releases, following metal mining, electric utilities, chemical manufacturing, primary metals and paper manufacturing.
Compared to the other sectors, however, the food manufacturing industry lags in reducing chemical releases. There is an opportunity for this sector to increase its pollution prevention activities so the industry can decrease its releases at a rate comparable to all other manufacturing. Improved spill and leak prevention and process modifications are just a couple of examples of actions that can help reduce the industry's releases.Factory farming reduced the amount of land needed for meat production, however, these farms are a serious air and water pollutant. The waste of these animals ends up in the nature and poses a constant risk of drinking water contamination and seriously affects the air quality of the nearby areas. One solution for the problem with animal waste lays in its use for production of biofuel which can then be used for production of electricity but this practice is the exception rather than the rule.
Mass meat production has also been shown to be one of the main contributors to carbon dioxide emissions which in turn are the main cause of the climate change. The meat industry is estimated to be responsible for about 9 percent of total carbon dioxide emissions which are a result of emissions of various gases from the farms as well as from the microbial activities after application of animal waste as fertilizers.
Unfortunately, animal husbandry is not the only environmental problem of food production. Crop production negatively affects the environment too. It uses even more land, while the use of pesticides, artificial fertilizers and other chemicals seriously pollutes the environment and threatens wildlife species. Avoidance or reduction of meat consumption therefore does not solve the problem with the harmful effects of food production on the environment [2, p.p.434-445].
The grain/oilseed milling facilities have contributed the largest amount of releases among the food manufacturing subsectors. By implementing pollution prevention, these two subsectors could reduce releases and possibly save money as well. For example, some slaughtering facilities have improved their wastewater treatment plants in order to separate solids and process them into rendered products, while other facilities simply have modified their equipment in order to reduce releases.
The studies show that the largest set of chemicals released are nitrate compounds, n-hexane and ammonia, which have remained the top chemicals released by the industry for several years. Nitrate compounds are primarily released by the meat industry through water discharges that come from solids in the slaughtering process. N-hexane is primarily released in the grain or oilseed milling industry by air emissions that come from oil extraction of soybeans and other raw products. Ammonia is primarily found in the meat industry and
released in the air and comes from sanitation practices. The current rate of releases has remained relatively steady over time, but the amount of releases of those main chemicals is high. The only exception is nitrate compounds, the release of which has decreased 16 percent over this time period.
Companies in these subsectors should look for pollution prevention solutions pertaining to these main chemicals so that they can reduce their most prevalent releases. For example, a company could switch to supercritical CO2 from n-hexane for oil production or install overflow alarms or automatic shutoff valves to prevent releases when ammonia levels get too high.
Other changes that companies can make include modifying the production schedule to minimize equipment and feedstock changeovers and increasing the amount of equipment monitoring [3, p.p.201-220].
Список литературы /References
1. Abnet C. Carcinogenic food contaminants. Cancer Invest. 25. 2017. P.p.189-196.
2. Baeumner A. Biosensors for environmental pollutants and food contaminants. Anal. Bioanal. Chem. 377. 2005. P.p. 434-445.
3. Bajwa U., Sandhu K. Effect of handling and processing on pesticide residues in food. J. Food Sci. Technol. 51. 2011. P.p.201-220.
