Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Water and Wastewater Minimization Protocol for Food Processors

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076066.(doi:10.13031/2013.23315)
Authors:   Isis L Fernandez-Torres, Steven I Safferman, Steven A Miller
Keywords:   Water conservation, minimization, food processing

Due to the large water quantities used in manufacturing fruit and vegetable products, a water and wastewater minimization protocol is being prepared to save resources and reduce costs. The protocol contains a systematic approach to analyze water consumption by the food processor, highlighting the operations where water use can be minimized, and a collection of water conservation practices determined from a comprehensive literature review and numerous food processor visits. Water conservation practices were categorized into five main categories: cleaning, conveying, preparing, processing, and general housekeeping. In each category, different practices were identified to help eliminate, reduce, reuse or recycle water. Each practice was assessed for implementation cost and categorized based on the degree of capital investment and required process modifications. Water use optimization through reduction, recovery, and recycling will allow for more flexibility in determining treatment and discharge options.

(Download PDF)    (Export to EndNotes)