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Water Reuse in the Food Industry: Quality of Original Wastewater Before Treatments

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Wastewater Treatment and Reuse in the Food Industry

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

This chapter introduces one of the most important emergencies in the world of food and non-food industries: the availability of clean and drinking water. Water use has more than tripled globally since 1950: water quality and its scarcity are increasingly recognised as one of the most important environmental threats to humankind. In addition, the food and beverage processing industry requires copious amounts of water. For these reasons, direct and indirect water reuse systems are becoming more and more interesting and promising technologies. Different reuse guidelines have been recently issued as the result of risk assessment and management approaches linked to health-based targets. Chemical and biological features of wastewaters originated from different food processing environments have to be carefully analysed and adequate countermeasures have to be taken on these bases in relation to the specific food processing activity.

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Notes

  1. 1.

    These substances include fructose, glutose, sucrose, lactose, artificial sweeteners, fruit juice concentrates, flavouring agents, dissolved carbon dioxide/carbonic acid, bicarbonates, flavourings, colouring additives (caramel and synthetic dye-stuff), preservatives (phosphoric acid and tartaric acid) and mineral salts that are used during production.

  2. 2.

    These values are justified because of the presence of carbohydrates, mainly lactose, as well as less biodegradable proteins, lipids, minerals, high concentrations of suspended solids, suspended oils and grease easily degradable.

Abbreviations

BOD:

Biochemical oxygen demand

COD:

Chemical oxygen demand

FAO:

Food and Agriculture Organization

HACCP:

Hazard Analysis and Critical Control Point

SWW:

Slaughterhouses Wastewater

TSS:

Total suspended solids

UNICEF:

United Nations International Children’s Emergency Fund

US EPA:

United States Environmental Protection Agency

USA:

United States of America

WHO:

World Health Organization

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Authors and Affiliations

  1. ARPA, Regional Environmental Protection Agency, Ragusa, Italy

    Marcella Barbera

  2. Benaquam S.R.L., Dogana, Republic of San Marino

    Giovanni Gurnari

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  1. Marcella Barbera
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  2. Giovanni Gurnari
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Correspondence to Marcella Barbera .

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Barbera, M., Gurnari, G. (2018). Water Reuse in the Food Industry: Quality of Original Wastewater Before Treatments. In: Wastewater Treatment and Reuse in the Food Industry. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-68442-0_1

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