Water Use in a Multiproduct Dairy

Carawan, Roy E.; Jones, V. A.; Hansen, A.P.

doi:10.3168/jds.s0022-0302(79)83406-2

Cited by 5 publications

(3 citation statements)

References 1 publication

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“…Milk and dairy drinks 0.5-4.1 L water/L processed milk (Wojdalski et al, 2013) Cheese 0.64-2.90 L water/L processed milk (Prasad et al, 2005) Powdered products 0.07-2.70 L water/L processed milk (Prasad et al, 2005) Frozen products 15.7 L water/kg of product (Carawan et al, 1979) Cream 3.28 L water/kg of product (Dvarionienė et al, 2012) Butter 3.99 L water/kg of product (Dvarionienė et al, 2012) Yogurt and fluid products 1.22 L water/kg of product (Owusu-Sekyere et al, 2017)…”

Section: Dairy Product Water Consumption Unit Referencementioning

confidence: 99%

Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus

Asgharnejad

Nazloo

Larijani

et al. 2021

Comp Rev Food Sci Food Safe

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Food processing is among the greatest water-consuming industries with a significant role in the implementation of sustainable development goals. Waterconsuming industries such as food processing have become a threat to limited freshwater resources, and numerous attempts are being carried out in order to develop and apply novel approaches for water management in these industries. Studies have shown the positive impact of the new methods of process integration (e.g., water pinch, mathematical optimization, etc.) in maximizing water reuse and recycle. Applying these methods in food processing industries not only significantly supported water consumption minimization but also contributed to environmental protection by reducing wastewater generation. The methods can also increase the productivity of these industries and direct them to sustainable production. This interconnection led to a new subcategory in nexus studies known as water-food-environment nexus. The nexus assures sustainable food production with minimum freshwater consumption and minimizes the environmental destructions caused by untreated wastewater discharge. The aim of this study was to provide a thorough review of water-food-environment nexus application in food processing industries and explore the nexus from different aspects.The current study explored the process of food industries in different sectors regarding water consumption and wastewater generation, both qualitatively and quantitatively. The most recent wastewater treatment methods carried out in different food processing sectors were also reviewed. This review provided a comprehensive literature for choosing the optimum scenario of water and wastewater management in food processing industries. K E Y W O R D Scircular economy, food processing, nexus, wastewater treatment, water management INTRODUCTIONIncreased global demand for freshwater due to population growth has put the water resources under stress for the recent decades. Water scarcity is predicted to get more intensive in the forthcoming years (Piesse, 2020). Statistical data demonstrated that annual water consumption in three main different sectors of agriculture, industries, and

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Section: Dairy Product Water Consumption Unit Referencementioning

confidence: 99%

Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus

Asgharnejad

Nazloo

Larijani

et al. 2021

Comp Rev Food Sci Food Safe

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“…Examples include; as an ingredient, in clean in place (CIP), as boiler feed, in cooling tower operation, etc. Among these operations, CIP accounts for 38% of the total water consumption in the dairy industry [2]. Due to the large aforementioned point uses of water, the dairy industry generates 0.2 L to 10 L of effluent per L of processed milk [3].…”

Section: Introductionmentioning

confidence: 99%

“…The overall objective for this investigation was to evaluate the use of membrane filtration for the management of the wastewater stream from a dairy manufacturing operation. The specific objectives were; (1) to compare the effectiveness of dissolved air floatation (DAF), membrane filtration and combined DAF and membrane filtration for reducing the COD of the waste water stream, (2) to select the appropriate process design for COD reduction of the dairy manufacturing waste stream, based on an established limits and operating conditions, and (3) to confirm the selection of the appropriate approach based on the fouling rates of the membrane filtration system.…”

Section: Introductionmentioning

confidence: 99%

Management of Waste Streams from Dairy Manufacturing Operations Using Membrane Filtration and Dissolved Air Flotation

Nagappan¹,

Phinney²,

Heldman³

2018

Applied Sciences

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Membrane filtration can provide a significant role in the management of waste streams from food manufacturing operations. The objective of this research was to evaluate the reductions in the organic content of waste streams accomplished when using membrane filtration. Reductions in Chemical Oxygen Demand (COD) by membrane filtration were compared to a Dissolved Air Floatation (DAF) system. Membranes with six different pore sizes (200, 20, 8, 4, 0.083, and 0.058 kDa) were evaluated. In addition, the various membrane treatments were applied after the DAF as an additional level of comparison. The DAF treatment provided 75.15 ± 3.95% reduction in COD, and the reduction in COD improved from 85% to 99% as the membrane pore size decreased. When all membranes were used after a DAF pre-treatment, a reduction in COD to less than 1200 ppm in the permeate stream was achieved. These reductions were independent of the COD in the feed stream. The membrane fouling rates were evaluated for the membranes with the four largest pore-sizes membranes. The membranes with 20 kDa pore-size had the lowest fouling rates during extended fouling-rate studies.

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