Process and plant for treating salt brine

摘要

The invention relates to a process for treating salt brine, containing common salt, resulting from the pickling of vegetables, in particular sauerkraut, which is characterised in that - in a preliminary stage, preferably immediately following the said initial stage, the particles of suspended matter, cloud (haze)-forming substances and/or fibrous materials - together with microorganisms or microorganism agglomerates adhering thereto or deposited thereon - and if appropriate high-molecular-weight organic compounds are separated and removed, for example by gravity separation, in particular by centrifugation or filtration, from the brine which is considerably diluted by the removal of water from the fresh vegetable resulting from the salt treatment, in that, if appropriate after passing through an intermediate stage with intermediate storage, intermediate purification or the like, in addition - in a main stage the salt concentration of 1-3.5% by mass, in particular 1.5-2.5% by mass, is decreased in at least some of the brine itself, pretreated and stabilised in such a manner, or in an auxiliary solution made to interact with the same, to values permitted for discharge to the environment, in particular to values below 0.2% by mass ("diluate"), the salt concentration in the remaining portion of the brine or in an auxiliary solution (without addition of fresh salt) [lacuna] to at most 30% by mass, preferably to 5-10% by mass, in particular to 7-8... Original abstract incomplete.