An Internet of Things Approach for Water Efficiency: A Case Study of the Beverage Factory

Sandeep Jagtap,Linh Nguyen Khanh Duong,Shahin Rahimifard,George Skouteris,Vilendra Choudhari

doi:10.3390/su13063343

Abstract

There is a lack of knowledge among food manufacturers about adopting the Internet of Things (IoT)-based water monitoring system and its ability to support water minimisation activities. It is therefore necessary to investigate the applicability of IoT-based real-time water monitoring systems in a real food manufacturing environment to pursue water-saving opportunities accordingly. This article aims to propose an architecture of an IoT-based water-monitoring system needed for real-time monitoring of water usage, and address any water inefficiencies within food manufacturing. This article looks at a study conducted in a food beverage factory where an IoT-based real-time water monitoring system is implemented to analyse the complete water usage in order to devise solutions and address water overconsumption/wastage during the manufacturing process. The successful implementation of an IoT-based real-time water monitoring system offered the beverage factory a detailed analysis of the water consumption and insights into the water hotspots that needed attention. This action initiated several water-saving project opportunities, which contributed to the improvement of water sustainability and led to an 11% reduction in the beverage factory’s daily water usage.

Highlights

This was proven by Luckmann et al [4]: out of the total freshwater abstracted, 70% is used for agricultural purposes, 19% for manufacturing activities, and the rest is used for domestic purposes
The initial section of this paper describes the methodology and proposes an IoTbased water monitoring architecture
This paper described an Internet of Things (IoT) architecture for continuous monitoring of water usage in a food beverage factory, which is considered a heavy user of water resources

Summary

Introduction

Water is an important constituent for living organisms’ survival on planet Earth [1] The rising of the world’s population, which is predicted to reach 9.7 billion by 2050 [2], will increase the amount of freshwater that will be needed for drinking, food production, hygiene, and sanitation. Issues such as the degradation of surface water quality and climate change challenges are adding more pressure on acquiring a continuous and stable source of water. The starts with drawing raw raw water from from the water-wells, The beverage beverageproduction productionprocess process starts with drawing water the wateras shown in Flavourings, asas well as sugar, undergo pution processes (sugar dissolution, carbon purification, particle purification, and thermal rification processes (sugar dissolution, carbon purification, particle purification, and thertreatment) before all three are combined in theinblender as perasthe recipe and are mixed thormal treatment) before all three are combined the blender per the recipe and are mixed oughly.

Objectives

Methods

Findings

Conclusion