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

3 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

Engineering(all)
Chemical Engineering(all)

Access to Document

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

Cite this

@inbook{a485e7bbf0a54e4bbe7876d91b67115b,

title = "Water reconditioning in the food industry",

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.",

keywords = "Reconditioning, Wastewater treatment, Water conservation, Water reuse",

author = "Meneses, {Yulie E.} and Bismarck Martinez and Xinjuan Hu",

year = "2019",

month = jan,

day = "1",

doi = "10.1016/B978-0-12-816170-8.00010-7",

language = "English (US)",

pages = "329--365",

booktitle = "Sustainable Water and Wastewater Processing",

publisher = "Elsevier",

}

TY - CHAP

T1 - Water reconditioning in the food industry

AU - Meneses, Yulie E.

AU - Martinez, Bismarck

AU - Hu, Xinjuan

PY - 2019/1/1

Y1 - 2019/1/1

N2 - 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.

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.

KW - Reconditioning

KW - Wastewater treatment

KW - Water conservation

KW - Water reuse

UR - http://www.scopus.com/inward/record.url?scp=85082574844&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85082574844&partnerID=8YFLogxK

U2 - 10.1016/B978-0-12-816170-8.00010-7

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

M3 - Chapter

AN - SCOPUS:85082574844

SP - 329

EP - 365

BT - Sustainable Water and Wastewater Processing

PB - Elsevier

ER -

Water reconditioning in the food industry

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this