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Assessing cost-efficient and safe opportunities for water reuse with predictive models
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Water reuse in the food industry is constrained by risks such as microbiological contamination of food or image damage. However, because of increasing costs of water and regulations that are becoming more stringent, water reuse will become inevitable in the future. Water being reused should be of sufficient and constant quality. Purification technologies and storage conditions for water to be reused should be such that the risk of contamination of food or production environment is minimal. Knowledge of unit operations and health and safety aspects in food production is therefore indispensable to assess the risks involved with water reuse. NIZO food research has ample experience with optimization of dairy production processes with respect to product quality, safety and costs. Predictive modelling tools (e.g. NIZO Premia) have been developed to design optimal production processes, which often comprise multiple individual unit operations. NIZO Premia, but also flow sheeting software such as gPROMS, could be used to assess risks and costs involved with water reuse in your food production process. |
