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Water and Wastewater Minimization Protocol for Food Processors
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 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)