Minimizing water consumption in the fresh-cut processing industry

2013 ◽  
Vol 9 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Hülya Ölmez
Keyword(s):  
Water Consumption ◽  
Processing Industry ◽  
Fresh Cut

scholarly journals Water resources management at the fish processing industry using waste minimization approach

2018 ◽  
Vol 74 ◽  
pp. 06004
Author(s):  
Setia Devi Kurniasih ◽  
Tri Edhi Budhi Soesilo ◽  
Roekmijati W. Soemantojo
Keyword(s):  
Water Resources ◽  
Water Consumption ◽  
Liquid Waste ◽  
Raw Material ◽  
Waste Minimization ◽  
Fish Processing ◽  
Processing Industry ◽  
Washing Process ◽  
Minimization Approach ◽  
Consumption Saving

This study investigated waste minimization opportunities and implementation strategy at the fish processing industry. This study used quantitative approach with field observation and open list of questionnare method to identify resources saving. The result of this study showed that fish processing industry (Company XYZ) was not implemented a waste minimization approach. The water resources saving reached 89.76 m3 or 27.2% from fresh water per a week of the production process and water consumption saving for washing process reached 30%. The utilization of solid waste can generate economic potential reached 26% of raw material, while liquid waste reached 51% of water consumption. The waste minimization approach hopefully would assist interested the company and bring both increase environmental performance and competitive advantage in the whole fish processing industry, especially in Indonesia.

Water Use and Wastewater Flow Reduction in the Citrus Processing Industry

1994 ◽  
Author(s):  
Richard H. Jones ◽  
David A. Keough
Keyword(s):  
Environmental Protection ◽  
Water Use ◽  
Water Consumption ◽  
Environmental Protection Agency ◽  
The United States ◽  
Processing Industry ◽  
Florida Department ◽  
Environmental Image ◽  
Treatment And Disposal ◽  
The Cost

The Citrus Processing Industry is faced with increased pressures from a number of different sources to reduce water consumption and wastewater discharges. The Florida Water Management Districts are moving toward more restrictive limits on consumptive use permits. The United States Environmental Protection Agency (EPA) and the Florida Department of Environmental Protection (DEP) are moving toward zero discharge limits for industry wastewater discharges to surface waters, wherever possible. The cost of water consumption and wastewater treatment and disposal are increasing, therefore, there is a significant cost incentive for industry to reduce water consumption and wastewater discharge. A logical and economical approach to addressing this issue is by reduction of: • In-plant water use • Wastewater volume • Wastewater concentrations Implementation of a water use and waste reduction program establishes a pro-active environmental image for the corporations and industry as a whole. Paper published with permission.

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

2012 ◽  
Vol 75 (4) ◽  
pp. 671-681 ◽  
Author(s):  
KEVIN HOLVOET ◽  
LIESBETH JACXSENS ◽  
IMCA SAMPERS ◽  
MIEKE UYTTENDAELE
Keyword(s):  
Water Management ◽  
Food Safety ◽  
Microbial Contamination ◽  
Management Practices ◽  
Fresh Produce ◽  
Point Of View ◽  
Processing Industry ◽  
E Coli ◽  
Fresh Cut ◽  
Insight Into

This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environmental samples suggested that the TPAC is not a good indicator of overall quality and best manufacturing practices during production and processing. Because of the high TPACs in the harvested lettuce crops, the process water becomes quickly contaminated, and subsequent TPACs do not change much throughout the production process of a batch. The hygiene indicator Escherichia coli was used to assess the water management practices in these two companies in relation to food safety. Practices such as insufficient cleaning and disinfection of washing baths, irregular refilling of the produce wash baths with water of good microbial quality, and the use of high product/water ratios resulted in a rapid increase in E. coli in the processing water, with potential transfer to the end product (fresh-cut lettuce). The washing step in the production of fresh-cut lettuce was identified as a potential pathway for dispersion of microorganisms and introduction of E. coli to the end product via cross-contamination. An intervention step to reduce microbial contamination is needed, particularly when no sanitizers are used as is the case in some European Union countries. Thus, from a food safety point of view proper water management (and its validation) is a critical point in the fresh-cut produce processing industry.

scholarly journals Water consumption and wastewaters in fresh-cut vegetable production

2014 ◽  
Vol 23 (4) ◽  
pp. 246-256 ◽  
Author(s):  
Marja Lehto ◽  
Ilkka Sipilä ◽  
Laura Alakukku ◽  
Hanna-Riitta Kymäläinen
Keyword(s):  
Water Use ◽  
Water Consumption ◽  
Organic Load ◽  
Vegetable Production ◽  
Microbial Quality ◽  
Processing Stage ◽  
Processing Plants ◽  
Fresh Cut ◽  
Pre Treatment

Controlled water use is an important component of sustainable fresh-cut vegetable production because of limited water resources, and also for controlling the quality of wastewater re-used in vegetable processing or for irrigating on fields. In our study the water consumption in vegetable processing plants varied from 1.5 to 5.0 m3 t-1 of finished product. In one plant, monitored over three years, almost 90% of water was used for washing and rinsing of vegetables, but more than 90% of the organic load of the wastewater was generated from the processing stage. The results including organic load and the microbial quality of the wastewaters showed that the wastewater should be treated beforere-use.Separate treating of wastewaters from processing stage is recommended.  Pre-treatment of wastewater using precipitation chemicals and sedimentation in basins decreased the organic load and total solids in the water, allowing further treatment of the waters.

Minimization of water consumption in fresh-cut salad washing by UV-C light

Food Control ◽  
2015 ◽  
Vol 50 ◽  
pp. 491-496 ◽  
Author(s):  
Alexandra Ignat ◽  
Lara Manzocco ◽  
Ingrid Bartolomeoli ◽  
Michela Maifreni ◽  
Maria Cristina Nicoli
Keyword(s):  
Water Consumption ◽  
Fresh Cut ◽  
Uv C

Slaughterhouse water consumption and wastewater characteristics in the meat processing industry in Serbia

2020 ◽  
Vol 190 ◽  
pp. 98-112
Author(s):  
Natalija Aleksić ◽  
Aleksandar Nešović ◽  
Vanja Šušteršič ◽  
Dušan Gordić ◽  
Dobrica Milovanović
Keyword(s):  
Water Consumption ◽  
Meat Processing ◽  
Processing Industry
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