Water reconditioning in the food industry

Yulie E. Meneses; Bismarck Martinez; Xinjuan Hu

doi:10.1016/B978-0-12-816170-8.00010-7

Water reconditioning in the food industry

Yulie E. Meneses, Bismarck Martinez, Xinjuan Hu

Daugherty Water for Food Global Institute

Research output: Chapter in Book/Report/Conference proceeding › Chapter

7 Scopus citations

Abstract

The food industry faces the challenges of scarce water resources for processing and significant volumes of nutrient-rich wastewater resulting from its operations. Recondition and reuse of water are effective options to improve water availability while reducing environmental impacts due to the discharge of untreated wastewater. Different food sectors offer unique conditions to design and implement water reconditioning and reuse alternatives. However, there are several fundamental concepts, discussed herein, that guide the decision-making process, those include technologies, regulations, considerations regarding food safety, risk perceptions, water quality, environmental impacts, and gaps of knowledge. This chapter discusses feasible water conservation strategies while highlighting current limitations and opportunities to process food with less water.

Original language	English (US)
Title of host publication	Sustainable Water and Wastewater Processing
Publisher	Elsevier
Pages	329-365
Number of pages	37
ISBN (Electronic)	9780128161708
DOIs	https://doi.org/10.1016/B978-0-12-816170-8.00010-7
State	Published - Jan 1 2019

Keywords

Reconditioning
Wastewater treatment
Water conservation
Water reuse

ASJC Scopus subject areas

General Engineering
General Chemical Engineering

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10.1016/B978-0-12-816170-8.00010-7

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AB - The food industry faces the challenges of scarce water resources for processing and significant volumes of nutrient-rich wastewater resulting from its operations. Recondition and reuse of water are effective options to improve water availability while reducing environmental impacts due to the discharge of untreated wastewater. Different food sectors offer unique conditions to design and implement water reconditioning and reuse alternatives. However, there are several fundamental concepts, discussed herein, that guide the decision-making process, those include technologies, regulations, considerations regarding food safety, risk perceptions, water quality, environmental impacts, and gaps of knowledge. This chapter discusses feasible water conservation strategies while highlighting current limitations and opportunities to process food with less water.

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Water reconditioning in the food industry

Abstract

Keywords

ASJC Scopus subject areas

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