Handbook of Water and Energy Management in Food Processing (Hardcover)

Part 1 Key drivers to improve water and energy management in food processing: legislation and economic issues regarding water and energy management in food processing; Environmental and consumer issues regarding water and energy management in food processing; Towards a complex approach to waste treatment in food processing. Part 2 Assessing water and energy consumption and designing strategies for their reduction: Auditing energy and water use in the food industry; Methods to minimise water use in food processing; Methods to minimise energy use in food processing; Modelling and optimisation tools for water minimisation in the food industry; Energy management methods for the food industry; Minimising water and energy use in the batch and semicontinuous processes in the food and beverage industry; Novel methods for combined energy and water minimisation in the food industry. Part 3 Good housekeeping procedures, measurement and process control to minimise water and energy consumption: Good housekeeping procedures to improve efficiency of water use in food processing plants; Good housekeeping procedures to improve efficiency of energy use in food processing; Measurement and process control for water and energy use in the food industry; Monitoring and intelligent support systems for better water and energy management in food processing. Part 4 Methods to minimise energy consumption in food processing, retail and waste treatment: Minimising energy consumption associated with chilling, refrigerated storage and cooling systems in the food industry; Minimising energy consumption associated with drying, evaporation and related processes in the food industry; Minimising energy consumption associated with retorting; Heat recovery in the food industry; Fouling of heat transfer equipment in the food industry; Reduction of refrigeration energy consumption and environmental impacts in food retailing; Dewatering for food waste. Part 5 Water reuse and wastewater treatment in the food industry: Feedwater requirements in the food industry; Water recycling in the food industry; Advances in membrane technology for the treatment and reuse of food processing wastewater; Advances in disinfection techniques for water reuse; Advances in aerobic systems for treatment of food processing wastewater; Avances in anaerobic systems for organic pollution removal from food processing wastewater; Seafood wastewater treatment. Part 6 Water and energy minimisation in particular industry sectors: Water and energy management in the slaughterhouse; Water and energy management in poultry processing; Water and energy management in cereals processing; Water and energy management in the sugar industry; Improving energy efficiency in sugar processing; Water minimisation in the soft drinks industry; Brewing, winemaking and distilling: an overview of wastewater treatment and utilisation schemes.