Скачать с ютуб Anaerobic Digestion: Nanobubbles Enable Meister Cheese to Increase Biogas & Cheese Production в хорошем качестве

Anaerobic Digestion: Nanobubbles Enable Meister Cheese to Increase Biogas & Cheese Production

Meister Cheese, a family-owned and operated, private-label, cheese manufacturing company founded over 100 years ago in Wisconsin, focuses on sustainable practices, including treating their own wastewater in an anaerobic digester. By treating the wastewater produced by their plant, they can return the water back to the earth as clean water, helping to replenish the local ground water. Their anaerobic digester produces methane gas (often referred to as biogas), which they use to produce energy that powers their plant and goes back to the power grid. Due to food safety standards and rigorous Clean in Place (CIP) procedures, cheese manufacturing wastewater has high concentrations of antimicrobial compounds. These compounds inhibit the proper operation of a biological treatment process. Meister struggled to maintain the health of their anaerobic digester and because of this, they ended up sending greater amounts of untreated waste to their downstream process. The results were an overloaded plant and difficult operation and maintenance. Their only option was to either reduce the amount of cheese being produced or haul away high-strength waste at a significant cost. Watch the video to learn how Meister used Moleaer's nanobubble technology to increase cheese production by 20%, increase biogas production per COD destroyed by 30% and save on $10 million in avoided CAPEX improvements. 00:00-00:58: Meister Cheese history, mission and sustainability 00:59-01:39: How Meister Cheese treats their cheese wastewater through anaerobic digestion 01:40-02:32: Challenges with their anaerobic process and introduction of nanobubble technology from Moleaer 02:33-03:29: Benefits of Moleaer's nanobubble technology from reduced chemicals, increased biogas production, reduced hauling, and more 03:30-03:53: How Meister Cheese became energy neutral including cost savings after installing nanobubbles on their influent wastewater 03:54-04:16: Meister Cheese shares goals for the future on cheese production and how nanobubbles support this 04:17-05:01: About the Moleaer nanobubble generators, including installation locations, integration, and downtime 05:02-06:10: John Crisman from Moleaer explains the sustainable benefits of nanobubbles in processes like Meister Cheese 06:11-07:23: Conclusions Learn more - Website: http://www.moleaer.com LinkedIn:   / moleaer   Facebook:   / moleaerinc   Instagram:   / moleaer   About Moleaer Moleaer is an American-based nanobubble technology company with a mission to unlock nanobubbles’ full potential to enhance and protect water, food, and natural resources. Moleaer has established the nanobubble industry in the U.S. by developing the first nanobubble generator that can perform cost-effectively at municipal and industrial scale. Moleaer’s patented nanobubble technology provides the highest proven oxygen transfer rate in the aeration and gas infusion industry, with an efficiency of over 85 percent per foot of water (Michael Stenstrom, UCLA, 2017). Through partnerships with universities, Moleaer has proven that nanobubbles are a chemical-free and cost-effective solution to increasing sustainable food production, restoring aquatic ecosystems, and improving natural resource recovery. Moleaer has deployed more than 2200 nanobubble generators worldwide since 2016. To learn more, visit: http://www.Moleaer.com About nanobubbles Nanobubbles are tiny bubbles, invisible to the naked eye and 2500 times smaller than a single grain of table salt. Bubbles at this scale remain suspended in water for long periods, enabling highly efficient oxygen transfer and supersaturation of dissolved gas in liquids. Nanobubbles also treat and eliminate pathogens and contaminants of emerging concern as well as scour surfaces to break apart biofilm matrices, creating a powerful, sustainable, and chemical-free disinfectant (Shiroodi, S., Schwarz, M.H., Nitin, N. et al., Food Bioprocess Technol, 2021).