AWWA ACE94100

As the cost of raw water continues to increase, and industry is faced with more stringent effluent criteria, there is an increased emphasis on reducing water usage and wastewater production. This is particularly evident in the food industry. Through proper design of a water conservation or water reuse program, plants can achieve a number of savings, including an increase in net production, reduction of water usage, reduction of chemicals, energy recovery, and reduced wastewater handling costs. This paper describes four basic methods to reduce water use, wastewater discharge waste loads, and product loss in food processing plants. These are: operating the plant more efficiently; instituting process changes to reduce water use, product waste and waste loads; installing waste segregation piping and collection facilities which collect concentrated waste streams for on-site reuse, off-site reuse; and installing end-of-pipe treatment units to recover potential reusable products from combined wastewaters and treat the wastewater. The paper includes case studies from a brewery, a potato chip manufacturer, and a soft drink bottler.

Product Details

Published:

01/01/1994

ISBN(s):

0898677734

Number of Pages:

15

File Size:

1 file , 470 KB