A discussion paper on challenges and limitations to water reuse and hygiene in the food industry

Casani, Sandra Dobón; Rouhany, Mahbod; Knøchel, Susanne

doi:10.1016/j.watres.2004.12.015

Cited by 201 publications

(138 citation statements)

References 58 publications

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“…When the total cost of production water is calculated for the food and beverage industry it is vital not just to look at the cost of the volume used and the volume disposed, but also to look at the potential loss in income when the product is disposed as effluent (Casani et al, 2005 (Fillaudeau et al, 2008).…”

Section: Minimisation Of Water Usage and Pollution Loadmentioning

confidence: 99%

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries

Conradie

Sigge

Cloete

2016

SAJEV

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The winemaking industry produces large volumes of wastewater that pose an environmental threat if not treated correctly. The increasing numbers of wineries and the demand for wine around the world are adding to the growing problem. The vinification process includes all steps of the winemaking process, from the receipt of grapes to the final packaged product in the bottle. To fully understand all the aspects of winery wastewater it is important to know the winemaking processes before considering possible treatments. Winemaking is seen as an art and all wineries are individual, hence treatment solutions should be different. Furthermore, wastewater also differs from one winery to another regarding its volume and composition and therefore is it vital for a detailed characterisation of the wastewater to fully understand the problem before managing it. However, prevention is better than cure. There are a number of winemaking practices that can help lower the volume of the wastewater produced to decrease the work load of the treatment system and increase the efficiency of treatment.

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Section: Minimisation Of Water Usage and Pollution Loadmentioning

confidence: 99%

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries

Conradie

Sigge

Cloete

2016

SAJEV

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“…In dairy plants, water consumption levels are determined by production output and the applied technologies. The implementation of adequate production hygiene standards, the need to reduce water consumption and increase the effectiveness of wastewater treatment in various branches of the food processing industry have been discussed by numerous authors [9][10][11][12][13][14][15][16] . The microbiological quality of milk determines the range of heat treatments in a dairy plant, and it affects the usage of cooling water in heat exchangers and the consumption of cleaning water.…”

Section: Introductionmentioning

confidence: 99%

Determinants of water consumption in the dairy industry

Wojdalski¹,

Dróżdż²,

Piechocki³

et al. 2013

Polish Journal of Chemical Technology

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This paper analyzes the correlations between selected technical, process and production factors, equipment profi les and water consumption statistics in four types of dairy plants. Dairy plants were surveyed both individually and in groups. Water consumption was most highly correlated (r > 0.868) with equipment profi les. The highest water consumption was observed in dairy plants operating milk powder departments. In those plants, organization and production factors could signifi cantly reduce water consumption levels because in addition to milk powder, those plants also supplied eight other products. The indicators of water consumption per unit of the fi nal product were correlated (at 0.820 > | r | > 0.663) with equipment profi les, the degree of process automation and employment. Variations in water consumption per unit of the fi nal product were best explained in small plants supplying several products. The presented equations can be used to optimize water demand of various types of equipment and to determine the correlations with energy consumption for wastewater treatment. Our results can contribute to the development of water consumption models in dairy plants and the implementation of clean production standards.

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“…Therefore, beyond the purification of water, the concept of water reuse, and specifically potable water reuse, is becoming increasingly important. On the other hand, it still faces a number of challenges such as treatment costs, potential chronic toxicity and public acceptance (3)(4)(5). From a technical viewpoint, the installation of distribution systems at centralized facilities has yet to be done, and it is clear that different technologies can been applied depending on local conditions and requirements making the 'one-size-fits-all' approach unlikely.…”

Section: Introductionmentioning

confidence: 99%

Towards the use of metal–organic frameworks for water reuse: a review of the recent advances in the field of organic pollutants removal and degradation and the next steps in the field

2015

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Water reuse is becoming increasingly important as more and more areas in the world are facing water stress issues. Treatment of wastewater to attain the purity required for various usages from culture irrigation to drinking water is therefore key. Several water treatment options are already in place and while we will continue to use them, parallel efforts are required to: (i) address the removal of the most persistent chemicals in water and (ii) provide solutions for local communities. Recently, several studies on the use of metal-organic frameworks (MOFs) for the adsorption and photocatalytic degradation of organics in water have been reported. This enthusiasm originates from the large porosity and chemical tunability of MOFs -beneficial for adsorption -as well as their catalytic nature -beneficial for degradation. The present reviews proposes a comprehensive and critical analysis of the most recent studies on the use of MOFs for organics adsorption and photocatalytic degradation. The potential to use MOFs to catalyze the production of H2 from organic molecules, like water contaminants, is also addressed. Overall, the discussion is organised based on the type of organic pollutants targeted and encompasses those released in industrial, domestic and agricultural wastewater streams.3

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A discussion paper on challenges and limitations to water reuse and hygiene in the food industry

Cited by 201 publications

References 58 publications

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries

Determinants of water consumption in the dairy industry

Towards the use of metal–organic frameworks for water reuse: a review of the recent advances in the field of organic pollutants removal and degradation and the next steps in the field

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