Handbook of Water and Energy Management in Food Processing
Published on 30. June 2008
Book
Hardback
1056 pages
978-1-84569-195-0 (ISBN)
Description
Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.
Opening chapters provide 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 reviews 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. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.
With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry.
Opening chapters provide 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 reviews 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. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.
With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry.
Reviews / Votes
"...this handbook is comprehensive in addressing almost all aspects of water and energy management in food processing industries, from the legislative to the technology." --Journal of Cleaner Production"...well written, nicely produced, and provides an accessible source of up-to-date information on different techniques for water and energy conservation. ...I am not aware of any other text that is so wide ranging in scope." --Journal of Cleaner Production
"...an invaluable reference to those involved in the day-to-day running of the food processing industries with an objective of properly managing energy and water usage. Although, the focus of the book is food processing, it can be used as a reference in any energy and water management course, both undergraduate as well as graduate. This book will also be useful to industrial technologists and consultants, teachers and students as well as researchers who wish to understand different methodologies for efficient water and energy management." --Journal of Cleaner Production
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
1760 gr
ISBN-13
978-1-84569-195-0 (9781845691950)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jiri Klemes | Robin Smith | Jin-Kuk Kim
Handbook of Water and Energy Management in Food Processing
E-Book
06/2008
Woodhead Publishing
€320.00
Available for download
Persons
Professor Jiri Klemes holds an EC Marie Curie Chair at the University of Pannonia, Hungary. Dr Ray Smith is a senior lecturer in the Materials Department at Queen Mary University of London. Dr Jin-Kuk Kim works within, the Centre for Process Integration at the University of Manchester UK (where Professor Klemes was formerly based).
Content
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; Environmental and consumer issues regarding water and energy management in food processing; Towards a complex approach to waste treatment in food processing. Part 2 Assessing water and energy consumption and designing strategies for their reduction: Auditing energy and water use in the food industry; Methods to minimise water use in food processing; Methods to minimise energy use in food processing; Modelling and optimisation tools for water minimisation in the food industry; Energy management methods for the food industry; Minimising water and energy use in the batch and semicontinuous processes in the food and beverage industry; Novel methods for combined energy and water minimisation in the food industry. 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; Good housekeeping procedures to improve efficiency of energy use in food processing; Measurement and process control for water and energy use in the food industry; Monitoring and intelligent support systems for better water and energy management in food processing. 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; Minimising energy consumption associated with drying, evaporation and related processes in the food industry; Minimising energy consumption associated with retorting; Heat recovery in the food industry; Fouling of heat transfer equipment in the food industry; Reduction of refrigeration energy consumption and environmental impacts in food retailing; Dewatering for food waste. Part 5 Water reuse and wastewater treatment in the food industry: Feedwater requirements in the food industry; Water recycling in the food industry; Advances in membrane technology for the treatment and reuse of food processing wastewater; Advances in disinfection techniques for water reuse; Advances in aerobic systems for treatment of food processing wastewater; Avances in anaerobic systems for organic pollution removal from food processing wastewater; Seafood wastewater treatment. Part 6 Water and energy minimisation in particular industry sectors: Water and energy management in the slaughterhouse; Water and energy management in poultry processing; Water and energy management in cereals processing; Water and energy management in the sugar industry; Improving energy efficiency in sugar processing; Water minimisation in the soft drinks industry; Brewing, winemaking and distilling: An overview of wastewater treatment and utilisation schemes.