Chapter 13 - Food Processing and Beverage Industry

Abstract

The food processing industries are heavy users of water and energy. Raw water quality is also an important factor for this industry especially in the beverage sector. Energy is a vital input in the food processing sector. Given the large reliance on water to generate steam, hot water, washing and sanitation and electricity for refrigeration, energy reduction measures go hand in hand with water conservation strategies. Strategies include capturing waste heat from ammonia refrigeration systems to produce hot water, condensate capture and optimization of the steam and refrigeration systems. To become water efficient it is necessary to undertake the steps such as: understanding the process and determining where water is used, benchmark water usage and compare it against best practice and identify water-saving measures. Water minimization measures in the food-processing industry include avoiding water usage, reducing water usage by using spray nozzles, liquid ring vacuum pumps, evaporative condensers and cooling towers, steam systems, and amenities blocks. Also reducing water usage by washing, clean-in-place, reusing water, and water-reuse applications. Most of the water usage is for cleaning operations to maintain sanitary conditions in order to comply with health, integrity of the product and food safety regulations. Therefore water-use efficiency and reuse measures need to be considered in the light of not compromising food safety whilst minimizing water usage. In assessing opportunities, consider the water-minimization hierarchy of avoid, reduce, reuse and recycle. However, recycle is not a practical option for food-processing plants.