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) |
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Title of host publication | Sustainable Water and Wastewater Processing |
Publisher | Elsevier |
Pages | 329-365 |
Number of pages | 37 |
ISBN (Electronic) | 9780128161708 |
DOIs | |
State | Published - Jan 1 2019 |
Keywords
- Reconditioning
- Wastewater treatment
- Water conservation
- Water reuse
ASJC Scopus subject areas
- General Engineering
- General Chemical Engineering