The food industry has a wide range of raw materials and a wide variety of products, resulting in significant differences in the amount and quality of wastewater discharged. The characteristics of wastewater are high content of organic matter and suspended solids, easy to spoil, and generally not highly toxic. Its harm mainly lies in eutrophication of water bodies, causing the death of aquatic animals and fish, promoting the production of foul odors from organic matter deposited at the bottom of the water, deteriorating water quality, and polluting the environment.
