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Departments: Reduce Water Usage, Eliminate Excess Waste

The food and beverage processing industry is known as the largest industrial user of water, consuming up to 20,000 gallons of water per ton of product, according to the North Carolina Division of Pollution Prevention and Environmental Assistance. And, with over 17,000 food and beverage processors in the United States alone, curbing this dependence on a community’s clean water supply is a top concern.

Departments: Incoming Quality Control of Water

Today’s modern food processing industries are heavily reliant upon water as both an ingredient and as an integral part of their preparation and processing functions. While in some instances the water used is further processed and treated by the food manufacturer, in many cases this supply of water is obtained from local municipal sources and under goes no further monitoring or processing beyond what is done by the local utility that supplies it to the end users. Unfortunately, in most cases little or...

Departments: Incoming Quality Control of Water

Today’s modern food processing industries are heavily reliant upon water as both an ingredient and as an integral part of their preparation and processing functions. While in some instances the water used is further processed and treated by the food manufacturer, in many cases this supply of water is obtained from local municipal sources and under goes no further monitoring or processing beyond what is done by the local utility that supplies it to the end users. Unfortunately, in most cases little or...

Departments: The Water Audit as a Strategic Tool to Manage Operational Costs and Performance

Food and beverage plants generally focus strongly on two objectives: Producing high-quality product in an efficient and well-run production facility and reducing/controlling costs in the process, while maintaining effective investment planning.

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April/May 2014

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