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Odors can occur in cannery rinse water, in particular rinse water from tomatoes, because <br />of the organics carried in the rinse water. Most malodors are produced by certain <br />microbes breaking down the organic waste. In addition, odors typically occur when the <br />rinse water becomes anaerobic. <br />Forward will control odors from the cannery rinse water in the Class II impoundments <br />through a combination of aeration and competitive. inhibition. Aerators will be added to <br />the impoundments to the extent necessary to maintain the ponds in aerobic conditions and <br />to minimize the production of sludge. Currently, WMt1 F -North has two 1.5 hp aerators <br />and WMU F -West has a 3 hp aerator and a 1.5 hp aerator. In addition, when cannery <br />rinse water is added to the Class II impoundments, pI i, dissolved oxygen (DO), <br />temperature, and alkalinity will be routinely measured to assess pond conditions so that <br />the pond can be maintained in an optimum state for competitive inhibition. <br />Forward will work with a consultant specializing in wastewater odor control to provide <br />microbes that will allow for competitive inhibition. the consultant will obtain samples of' <br />the pond liquids and analyze them to determine which microbes are present and then <br />select good (non -odor producing) microbes to inhibit the growth of the malodorous <br />microbes. The consultant will lormulatc a pack of good microbes infused with strong <br />nutrients. A shod: dose of good microbes will be added to the pond to take over the <br />malodoroEis microbes. Aftcr the shock dose, maintenance doses kvill be continually <br />added to ensure a high level of good microbes and reduce pond odors. <br />If you have anyquestions regarding <br />Litchfield at 209.684.4733, this letter, please call me at 510.601.7223 or Don <br />Sincerely, <br />Sangeeta Lewis, P.F <br />Lewis F,ngineering <br />cc: Kevin Basso, Forward <br />Don Litchfield, Forward <br />Erin Fanning, Forward <br />Ruben Ramirez, Forward <br />Attachments: <br />Attachment A — Forward Precipitation and Leachate Records <br />Attachment B — Cannery Rinse Water Compatibility <br />Attachment C — Odor Control Management Plan <br />