This presentation is mainly focused on water recovery, national and international water re-use regulations and guidelines and their comparison for the food and beverage industry. Water treatment process is one of the integral steps to achieve desired water quality targets for the water re-use applications. Adoption of Hazard Analysis Critical Control Point system and multiple-barrier approach play vital role to achieve the concept fit for purpose based on end-use application target. Every food processing unit is unique, so that proper tailoring of water treatment and system controlling all water re-use activities are highly essential. European regulation EC-852/2004 dealing foodstuff hygiene says that water re-use in food processing facility is possible to re-use water to be used for processing or as a food ingredient unless any risk of contamination. Current European regulations and guidelines of water re-use in the food processing sector are not stringent. Initially, they set high water quality standards as that of drinking water quality requirements. The Government of the United States has no federal standards for water re-use in the food processing sector. State authorities establish certain requirements only on the basis of case studies. FSIS adopted a general approach rather than product specific for the water re-use applications which involve several aspects such as zonation and general risk status of a specific zone. Codex Alimentarius commission proposed general and product specific water re-use guidelines for meat & poultry, fruits & vegetables and dairy processing facilities. According to ILSI, it is not possible to re-use water from all the sources in a food manufacturing unit and the applications provided by the ILSI are limited in nature. ILSI says that a company has to follow product specific quality parameters of water. Guidelines of the ILSI do not emphasize on blackwater re-use in the food processing industry. NSW guidelines only focus on applications of water re-use in the food business. The Australian and WHO guidelines are more or less similar in the principles used and approach is holistic for potable re-use applications. Responsibility fragmentation is one of the most critical problems prevents Indian and Middle East nations from taking initiatives for food industry water re-use practical applications.
Inhaltsverzeichnis (Table of Contents)
- Dissertation Purpose and Aim
- Problems and Challenges
- Water Recovery and Reuse
- Guideline Scope
- Water Definitions
- Water Re-use Terminology
- Water Quality Requirements for Re-used Water
- Water re-use Applications
- Regulations & Guidelines
- European
- USA
- Codex Alimentarius Commission
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This master's thesis focuses on water recovery and reuse in the food and beverage industry, specifically examining national and international regulations and guidelines for water reuse. It explores the economic and environmental aspects of water reuse while considering the practical challenges and considerations for F&B companies implementing these processes.
- Comparison of national and international regulations and guidelines for water reuse in the food and beverage industry.
- Evaluation of the feasibility and challenges of water reuse in the food and beverage sector.
- Exploration of the economic and environmental benefits of water reuse.
- Analysis of the impact of social and political factors on water reuse adoption.
- Assessment of the public perception and acceptance of water reuse in food production.
Zusammenfassung der Kapitel (Chapter Summaries)
- Dissertation Purpose and Aim: This chapter outlines the key objectives and goals of the research. The focus is on water recovery and reuse within the food and beverage industry, with an emphasis on national and international regulations and guidelines. The chapter also touches upon the economic and environmental aspects of water reuse and considers the practical considerations for F&B companies.
- Problems and Challenges: This chapter explores various obstacles and challenges associated with implementing water reuse practices in the food and beverage industry. It highlights challenges such as data accessibility, lack of specialized government panels, fragmented responsibility, terminological variations, and the lack of specific international guidance. The chapter also emphasizes the need for comprehensive technical resources and step-by-step guides for water quality requirements and treatment processes.
- Water Recovery and Reuse: This chapter provides a comprehensive overview of water recovery and reuse practices. It includes detailed information on the scope of the guidelines, various definitions of water types, and the terminology surrounding water reuse. The chapter also presents the different quality requirements for reused water and the potential applications for water reuse, categorized based on the level of contact with food products.
- Regulations & Guidelines: This chapter focuses on the regulations and guidelines concerning water reuse in different regions. The chapter delves into the specific regulations and standards in Europe, the USA, and the Codex Alimentarius Commission. It highlights the key differences and similarities between these regulatory frameworks and provides a comparative analysis of their scope and requirements.
Schlüsselwörter (Keywords)
This thesis focuses on the key areas of water recovery, reuse, and reconditioning in the food and beverage industry. The main themes include regulations, guidelines, economic and environmental aspects, public acceptance, and the potential benefits of implementing water reuse practices. The research considers different types of water, including drinking water, wastewater, greywater, and blackwater, and explores their suitability for reuse in food production. Key concepts explored include the Codex Alimentarius Commission's proposed guidelines, the European Union's Drinking Water Directive, and US Food and Drug Administration regulations on water reuse. The thesis also examines the impact of social and political factors on water reuse adoption and investigates the potential benefits of water reuse for food production.
- Arbeit zitieren
- Master Rony Antony (Autor:in), 2018, Water Re-use in the Food Processing Sector, München, GRIN Verlag, https://www.grin.com/document/453841
