Water treatment - Articles and news items
Industry news • 10 October 2016 • Fraunhofer-Gesellschaft
Fraunhofer-Gesellschaft detail the challenges of wine wastewater treatment, articulating the importance of adaptation to the surrounding environment…
Industry news • 29 September 2016 • New Food
Traditionally focusing on the desalination and wastewater market, Sulzer has announced it will be expanding its product portfolio to cover clean water applications…
Industry news • 8 August 2016 • New Food magazine
New wastewater treatment technology at Fonterra’s Edendale site is turning dairy waste into fertiliser that is helping local pastures flourish.
High energy whisky (with water) – how membranes can provide sustainable water systems and energy recovery for distilleries
Issue 2 2016 • 26 April 2016 • New Food
Scotch whisky production is one of the industry’s most conservative sectors but it is increasingly looking to new technologies to improve sustainability, minimise costs and maximise operational benefits. Three key areas of consideration are the reduction of waste; overall energy use; and water consumption – to meet the Federation House Commitment to reduce water consumption by 20% by 2020…
Issue 1 2016 • 22 February 2016 • Jeff Arnett, Master Distiller, Jack Daniel’s
The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this tradition since 1866, and Jack Daniel’s has now depended on the same natural cave spring water to make Jack Daniel’s for 150 years…
Industry news • 7 July 2015 • Victoria White
A new study proposes a novel nanotechnology-based strategy to improve water filtration and could have important implications for desalination processes…
Issue 6 2012 • 11 January 2013 • Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI
Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness of its products. This article discusses legal, quality and safety issues for reuse and recycling of water in the food industry and gives an overview of possible treatment technologies.
Water is scarce worldwide. Some recent examples include the severe drought of summer 2012 affecting 80 per cent of the United States as well as parts of Mexico and Central and Eastern Canada1, and the risk of a serious drought in the South East of England after an exceptionally dry winter, only averted by persistent heavy rainfall in recent months2. Water use has been growing at more than twice the rate of popula tion increase in the last century, and around 1.2 billion people, or almost one fifth of the world’s population, now live in areas of physical water scarcity3.
Water scarcity directly impacts on all areas of food production. Water is used throughout the food production process as an ingredient and in unit operations such as food cleaning, sanitising, peeling, cooking or cooling. Water is also used as a conveyor to transport food materials through the process. Finally, water is used to clean production equipment between operations.
Issue 1 2012 • 5 March 2012 • Anett Winkler and Dirk Nikoleski, EHEDG Members
Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed not only with respect to product safety, but also in view of the capability of production processes (e.g. cooling, heating and cleaning). A further aspect is the safety of the personnel in the workplace (e.g. canteens, showers). This article summarises the main hazards and potential effective treatments to ensure an adequate water quality.
Water has been increasingly looked at as a valuable resource and its quality (and in this respect also safety) cannot be taken as granted. This has also been recognised by requiring the application of HACCP principles in the water usage. Potential physical, chemical and biological hazards introduced by water shall be adequately controlled, which necessitates water treatment when entering a food plant in many cases to ensure potable (drinking) water quality where needed. In case non-potable water is used, it shall be evaluated as part of the HACCP studies to ensure that it would not pose a risk for production, and has no negative effect on personnel.
For a comprehensive reading about hazards related to incoming water, reference is made to the WHO guidelines for drinking water quality.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd