Abstract
Water has a major and fundamental role in safety of food production. It is a critical resource for the food industry with wide uses. In most of the food preparation and processing operations, water is often taken for granted. Water is very commonly used in food production at various levels, apart from being used as an ingredient. Water quality and its impact on food products and various operations in food industries are often underestimated. Such underestimation often leads to mismanagement of water, equipment operation and maintenance issues, loss of revenue, food safety, and product quality. This chapter deals with several aspects of water as applicable to the food production.
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