Water reconditioning in the food industry

Yulie E. Meneses, Bismarck Martinez, Xinjuan Hu

Research output: Chapter in Book/Report/Conference proceedingChapter

1 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 languageEnglish (US)
Title of host publicationSustainable Water and Wastewater Processing
PublisherElsevier
Pages329-365
Number of pages37
ISBN (Electronic)9780128161708
DOIs
StatePublished - Jan 1 2019

Keywords

  • Reconditioning
  • Wastewater treatment
  • Water conservation
  • Water reuse

ASJC Scopus subject areas

  • Engineering(all)
  • Chemical Engineering(all)

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