food process water Articles

  • Using Anaerobic Biomass Digestion to Produce Hydrogen and Biofuel

    For many years, hydrogen has been considered as an alternative to fossil fuels. Now, Scientists are aiming to develop an environmentally friendly method to produce hydrogen from biomass by optimizing anaerobic digestion systems.1 Climate change, dwindling fuel resources and energy prices have spearheaded intensive efforts to detect and optimize ...


    By Edinburgh Instruments Ltd

  • Innovative Water Solutions for the Food/Beverage Processing Industry

    With the growing international and local pressure, the Food and Beverage industry has to find new ways in its product development as well as minimizing costs and health risks. Sustainability has become an important issue in the evolving Food and Beverage industry. Companies are being required by industries and government agencies to better utilize their water consumption to minimize their ...

  • Food Processing: Odor Control in Edible Oil Processing

    Abstract: The problems with odor around a typical edible oil deodorizer are discussed in detail, and a three-step solution to eliminate these problems is presented. The three steps are a distillate recovery system which recovers most of the fatty acid in the deodorizer vapor discharge as a valuable byproduct, a closed loop barometric cooling water system which keeps the fatladen ...


    By CR Clean Air Group, LLC

  • Biofilm prevention in potable process water in a food processor - Case Study

    Case study in a food processor that was having problems with biofilm accumulation in its water distribution ...

  • Hydro-Transporting Food: best practices for food processing pumps

    Processing plants look for continuous and trouble-free operation from a pump capable of transporting even the most delicate whole food products or processed foods, while keeping product damage to a minimum. This ensures the highest profits for the plant. Cornell pumps help hydro-transfer systems to clean and convey potatoes, carrots, cranberries, pickles, cherries, beans, peppers, leafy ...


    By Cornell Pump Company

  • Food Processing: Facility uses EtO Sterilization in Food Ingredients Case Study

    Ethylene oxide gas (EtO) is widely used to sterilize materials and products that would be damaged by methods involving heat, moisture or radiation. Depending on industry standards, EtO can be used to reduce or inactivate the microbial population of a product or material. EtO Sterilization Inc. provides contract sterilization services for more than 200 customers from its three Northern New Jersey ...


    By CR Clean Air Group, LLC

  • Detection of allergens in processed foods: the next analytical challenge

    Those of us involved in the food allergen analytical community are constantly striving to improve allergen detection methods. One of the areas of focus in recent years has been to investigate how we can enhance the detection of allergens present in processed foods. The majority of the food and drink we consume has been processed or modified in some way, this processing brings about many benefits ...


    By Romer Labs Diagnostic GmbH

  • Controlling pest birds in the food processing industry

    Pest birds can be a serious health and safety issue if they are not controlled. In food processing plants they can cause extensive damage, health issues and safety problems to workers. Pest birds such as pigeons, starlings and sparrows are very common in and around commercial facilities. These facilities often provide perfect roosting places, shelter for nesting and a wonderful food source. ...


    By Bird-B-Gone, Inc.

  • Food Processing: Venturi Scrubber and Separator Cuts Steam Costs Case Study

    New Solutions to Plant Problems:Soybean extraction at Land 0 ‘ Lakes, Inc., Sheldon, IA, is an energy- intensive operation. Beans must be cleaned, properly dried, tempered, cleaned a second time, fragmented, and heat-conditioned to increase smface area and distort cell walls. On the extraction side of the process, soybean flakes are extracted by repeated countercurrent percolation of hexane ...


    By CR Clean Air Group, LLC

  • Controlling food additives level in a process tank case study

    SmartScan50 provides real time level measurement results of food additives during production for a major chemical supplier. The customer is a prominent supplier of ingredients and fine chemicals for the food, cosmetic, detergent, and pharmaceutical industries, and also specializing in the manufacture and development of Citric Acid, Citrates and Phosphates. The company invests greatly in its ...

  • The role of process water in pathogen reduction

    The USDA’s Pathogen Reduction/Hazard Analysis and Critical Control Point (HACCP) rule in July of 1996 required all meat and poultry slaughter plants to adopt a system of process controls to prevent food safety hazards. It contained four components: standard operating procedures (SOPs) for sanitation, HACCP plans, generic E. coli testing and Salmonella performance standards. With the ...


    By Zentox Corporation

  • Beef Processing Waste Water Treatment

    Industrial Beef Processor Wastewater Treatment Success Story Beef Processing Wastewater Treatment - $80k Saved a Month! First Beef Processing Facility This facility ...


    By Integrated Engineers Inc.

  • Advanced Water Treatment Solutions for the Food/Beverage Industry

    The agricultural/irrigation industry is one of the most demanding users of water for process applications. The availability of a sustainable supply of clean water is a necessity. Water shortages, reduction of water quality, and environmental issues, have led to an increased awareness of the use of both treated waste water as well as the ...

  • Waste Water Treatment Processes Explained

    SUNCOAST WASTE WATER MANAGEMENT  presents  AEROBIC -verses- ANAEROBIC THE AEROBIC PROCESS There are two basic types of sewerage treatment processes, which are the Aerobic process and the Anaerobic process. Aerobic means with air or oxygen and Anaerobic (septic) means without air or oxygen. Aerobic bacteria are a higher life form and when digesting waste are utilising dissolved oxygen or air in ...

  • Food waste prevention roadmap factors in water savings

    Food waste is a critical problem affecting business, communities, the environment and water scarcity worldwide, but the problem is particularly acute in the United States, according to a report from ReFED. ReFED is a group of businesses, nonprofits, foundations, and government leaders committed to reducing food waste. It was formed in early 2015 to create a Roadmap to Reduce U.S. Food Waste, the ...


    By Fluence Corporation

  • Cleaning Solutions for the Food Industry

    International Products Corporation (IPC) offers a full line of free-rinsing precision concentrated cleaners that are effective in a wide range of critical cleaning applications. An economical 1-2% concentration in water is effective for most cleaning applications.  Typical uses include removing protein, starch, grease, fat, gum, oil and baked on soil ...

  • Food Manufacturing Wastewater Treatment

    Facility Background The new YIBO, Inc. facility in Warrenton MO is the firm's first US production plant. Using state of the art equipment they will manufacture 26 varieties of soy sauce products for the commercial market. Five gallon containers will be distributed nationwide. As a discharge requirement the local POTW requested a wastewater plant for effluent control prior to ...


    By Auquix, LLC

  • On-Site Food Waste Pretreatment

    Guide to equipment and systems for businesses, institutions and venues that manage food waste on-site. Businesses, institutions and venues that generate large volumes of food waste have an increasing number of options to manage this organics stream, starting with tools and knowledge to prevent and reduce what is generated in the first place, followed by donation of excess and prepared ...


    By BioCycle Magazine

  • Poultry Food Short

    This facility processes, seasons, cooks, and flash-freezes poultry products and wanted to increase their production. The existing wastewater system could not meet the discharge requirements to the local POTW (city) and more stringent limits were imposed as a condition of their expansion. The facility was looking at a tremendous capital improvement cost to increase the size of their wastewater ...


    By Integrated Engineers Inc.

  • What’s next for food waste?

    With the target to halve edible food waste by 2020 drawing ever closer, a growing number of food manufacturers and retailers are improving their waste prevention strategies. But when ‘waste’ is inevitable, what then? Paul Featherstone, group director of SugaRich, investigates the extent to which such organisations are saying ‘no’ to landfill, before considering what ...


    By SugaRich

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