Handbook of Water and Energy Management in Food Processing reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.
Features:
- provides an overview of key drivers for better management
- reviews techniques for improvements in efficiency of water and energy use and waste water treatment
- examines house keeping proceedures and measurement and process control
- chapters detail improvements in specific processes such as refrigeration, drying and heat recovery
- highlights paticular industry sectors including fresh meat, cereals, soft drinks and brewing
Part One provides an overview of key drivers for better management.
Part Two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation.
Part Three covers good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems.
Part Four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery.
Part Five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater.
Part Six concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.
Contents
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
- Trends in, and overview of, legislation
- Economic drivers as an alternative to prosecution
- Implications of legislative and economic drivers for management
- Aspects of boiler management
- Generic procedure for assessing the economics of effluent treatment and water reuse projects
Environmental and consumer issues regarding water and energy management in food processing
- The scale of water and energy consumption in food processing
- Financial costs to food companies
- Environmental impacts and costs
Towards a complex approach to waste treatment in food processing
- Waste in food processing
- Approaches to food waste treatment
- Selection of waste treatment technology
- Examples of efficient approaches
Part 2: Assessing Water and Energy Consumption and Designing Strategies for Their Reduction
Auditing energy and water use in the food industry
- Introduction to energy and water auditing
- Process mapping and energy and water use inventories
- Identification of energy and water saving opportunities
- Cost-benefit analysis
Methods to minimise water use in food processing
- Water Minimisation
- Water reuse and recycling
- Process changes for water minimisation
- Application in the food industry
Methods to minimise energy use in food processing
- Energy use in food processing
- Minimising energy use in food processing
- Energy saving and minimisation: process integration/pinch technology, combined heat and power, combined energy and water minimisation
- Overview of selected case studies
- Case studies and examples of energy saving using pinch technology and heat integration
Modelling and optimisation tools for water minimisation in the food industry
- Framework for model building and optimisation
- Optimisation: meaning and mathematical formulation
- Creating models
- Example: an overview of an industrial case study
Energy management methods for the food industry
- The top-down approach: from the bill to the production
- The bottom-up approach: from efficient production to the bill
- Assessing the energy savings options
Minimising water and energy use in the batch and semi-continuous processes in the food and beverage industry
- Method for water use minimisation
- General modeling framework
- Mathematical formulation
- Energy integration opportunities
- Solving the model
- Model optimisation
- Software prototype
- Industrial applications
- Final considerations and future trends
- Nomenclature
Novel methods for combined energy and water minimisation in the food industry
- Literature review on simultaneous energy and water minimisation
- Conceptual understanding and physical insights
- Design methodology
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
- Better management practices
- Monitoring water use
- Cleaning
- Utilities
- Auxiliaries
- Unit operations
Housekeeping measures to reduce energy consumption in food processing plants
- Reducing cleaning requirements to save energy
- Reducing waste to save energy
- Maintenance and monitoring of unit operations to save energy
Measurement and process control for water and energy use in the food industry
- Measurements and sensors in the food industry
- Process control for water and energy in the food industry
- System integration
Monitoring and intelligent support systems to optimise water and energy use
- Intelligent systems for process operation support
- Diagnostics
- Monitoring for better control
- Agent-based monitoring
- Links to supply chain management
- Links with life-cycle management
- Monitoring and analysis
- Monitoring and forecasting for energy efficiency improvement
- Tendencies
- Application of monitoring and intelligent support for decision making
- Monitoring for optimal energy and water consumption
- Introducing integrated management of resources and finances
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
- Energy used in chilling/freezing and storage of food
- Refrigeration system efficiency
- Refrigeration system component efficiency
- Efficiency of heat extraction from food and temperature maintenance during storage
- Construction and usage of refrigerated areas
- Life-cycle costs and analysis
- Energy target and monitoring
- Energy minimisation through integrated heating and cooling systems
Minimising energy consumption associated with drying, baking and evaporation
- General energy accounting methods
- Drying
- Baking
- Evaporation
Minimising energy consumption associated with retorting
- Retort operation
- Modeling and optimisation of energy consumption
- Simultaneous processing of different product lots in the same retort
- New package systems and their impact on energy consumption
Heat recovery in the food industry
- Recovering waste heat at source
- The uses for waste heat – the sink
- The site survey – quantifying waste heat
- Types of heat recovery equipment
- Heat/cold storage (or thermal energy storage – TES)
- Process integration
Fouling of heat transfer equipment in the food industry
- Fouling mechanisms
- Waterside fouling
- Process-side fouling
Reduction of refrigeration energy consumption and environmental impacts in food retailing
- Refrigeration systems in food retailing
- Recent research and development to reduce the environmental impacts of supermarket refrigeration systems
- CO2 refrigeration systems for supermarket applications
- Opportunities for energy savings in supermarket refrigeration
Dewatering for food waste
- Waste conditioning
- Thickening
- Dewatering methods
- Combining dewatering methods
- An environmental and economic choice
Part 5: Water Reuse and Wastewater Treatment in the Food Industry
Feedwater requirements in the food industry
- Future trends
- Water supply
- Feed water pre-treatment processes
Water recycling in the food industry
- The food processing industry
- Water in food processing plants
- Water recycling technologies
- Water purity standards
- Water recycling opportunities
- Water conservation measures
- Designing a water recycling scheme
- Benefits and drawbacks of water recycling
Advances in membrane technology for the treatment and reuse of food processing wastewater
- Membrane separation processes
- Membrane bioreactor
- Biofilm membrane bioreactor
- Applications in food processing wastewater treatment
Advances in disinfection techniques for water reuse
- Continuous disinfection process
- Chemical and physical disinfection
Advances in aerobic systems for treatment of food processing wastewater
- Continuous disinfection process
- Chemical and physical disinfection
Advances in anaerobic systems for organic pollution removal from food processing wastewater
- Food processing wastewater Characteristics
- Anaerobic treatment for food processing wastewater
- Types of anaerobic treatment for food processing wastewater
- Controlling the anaerobic digestion process
- Modelling of the anaerobic process for food processing wastewater
- Methane and hydrogen production from anaerobic process using food processing wastewater
Seafood wastewater treatment
- Characteristics of seafood wastewater
- Primary treatment
- Biological treatment
- Physicochemical treatment
- Land application of seafood wastewater
Part 6: Water and Energy Minimisation in Particular Industry Sectors
Water and energy management in the slaughterhouse
- Water and energy use in slaughterhouses
- Water and energy saving options
Water and energy management in poultry processing
- Current water and energy uses in the industry
- Current water and energy use: How much water and energy is used and why
- Measuring, monitoring, analysis and strategies
- Reducing energy consumption in each part of the process
- Waste management and renewable energy
- Reducing water consumption in each part of the process
- Water recycling
Water and energy management in cereals processing
- Overview of water and energy use in the cereals processing industries
- Mixing, baking, drying and cooling of farinaceous products
- Corn wet milling and starch processing
Water and energy management in the sugar industry
- Sugar production from sugar beet and sugar cane
- Identification of opportunities to improve energy and water use in sugar production
- Energy and water minimisation: process integration/pinch technology and other optimisation techniques
- Retrofitting the energy sub-system for reduced energy consumption
- Retrofitting the water and wastewater sub-system for reduced water consumption
Improving energy efficiency in sugar processing
- The sugar industry
- What are the reasons for energy demand? Combined heat and power station
- Heat losses
- Heating
- Evaporation
- Drying
- Limits
- Output/input ratio
Water minimisation in the soft drinks industry
- Current trends in wastewater minimisation in the continuous processing industry
- Current trends in wastewater minimisation in the batch processing industry
- Background on water usage in soft drinks industries
- Case study 1: the case study on amalgamated beverage industries (ABI), South Africa
- Case study 2: water recycling by floating media filtration and nanofiltration at a Japanese soft drink factory (Miyaki et al., 2000)
Brewing, winemaking and distilling: an overview of wastewater treatment and utilisation schemes
- Water use: the origin and nature of effluents in the brewing, wine and distilling industries
- Most widely used treatment methods: livestock feed, discharge, anaerobic and aerobic treatments, incineration
- Alternative treatments and re-engineering processes with the best available techniques (BAT) approach: industrial reality and alternative treatments
Index
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