Wastewater Treatment and Reuse in the Food Industry (eBook)
VI, 47 Seiten
Springer International Publishing (Verlag)
978-3-319-68442-0 (ISBN)
This Brief is devoted to clean drinking water, which is (one of) the most important asset(s) in the food and beverage industry. In the present time of increasing water scarcity in many areas of the world, supply of clean water especially in the production and packaging chain of foods and beverages, is a crucial issue. This Brief hence outlines why functioning purification and reuse systems for wastewater are becoming more and more interesting and promising technologies in solving the challenge.
Readers find in this Brief an introduction to different innovative treatment methodologies. The authors discuss key parameters (such as the water volume to be treated, types and chemical and physico-chemical characteristics of pollutants, but also the intended use of the recycled water) and present various methodologies, such as separation or concentration systems, centrifugation, evaporation, filtration, flotation, gravity separation, membrane techniques, aerobic and anaerobic biological treatments, as well as combined or hybrid systems. Selected specific methods are presented in detail, specifically a new adsorption method for the removal of metal ions.
Marcella Barbera is a chemist working for the Regional Agency for the Environmental Protection (ARPA, Sicilia) as an expert analytical technician for environmental analyses. She worked as a research chemist in collaboration with the DEMETRA Department of the University of Palermo, Italy. She has also worked with private laboratories, with a major focus in analytical methods on different food matrices. In particular, topics of her recent research comprise the study of biogenic amines and the selection of amine-degrading non-starter lactic acid bacteria in Sicilian cheeses. Her published works include 'Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils' (2017), 'Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)' (2017), and the book 'Chemical Profiles of Industrial Cow's Milk Curds' (SpringerBriefs in Chemistry of Foods).
Giovanni Gurnari has been in charge of water engineering activities for decades. For a long time his work had a major focus on applications in water researches, water supply system, thermalism, wellness, aquatic pools and materials compatibility in the hospitals, touristic, health clinics, sport, and recreational fields. He served as a lecturer in several Italian, French and Russian Universities, and his interests are now focused on hygienic renovation, project and design of Health Structures for mineral and thermal water, in particular the planning and design of hydraulic and air treatment plants, with special technical features for industrial and non-industrial applications. Dr Gurnari is also theVice President/ Leader of Technical and Scientific Commission of the World Federation of Hydrotherapy and Climatotherapy (FEMTEC). Currently, he is CEO of Benaquam srl, a leader company of the branch. He has a remarkable international experience on behalf of the World Bank, the United Nations, the Italian Ministry of Foreign Affairs, the European Union, and several public and private Companies. At present, Dr Gurnari is also conducting different projects in several China Provinces. His publications include the book 'Safety Protocols in the Food Industry and Emerging Concerns' (SpringerBriefs in Chemistry of Foods, Springer).
Marcella Barbera is a chemist working for the Regional Agency for the Environmental Protection (ARPA, Sicilia) as an expert analytical technician for environmental analyses. She worked as a research chemist in collaboration with the DEMETRA Department of the University of Palermo, Italy. She has also worked with private laboratories, with a major focus in analytical methods on different food matrices. In particular, topics of her recent research comprise the study of biogenic amines and the selection of amine-degrading non-starter lactic acid bacteria in Sicilian cheeses. Her published works include “Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils’ (2017), “Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)” (2017), and the book “Chemical Profiles of Industrial Cow’s Milk Curds” (SpringerBriefs in Chemistry of Foods).Giovanni Gurnari has been in charge of water engineering activities for decades. For a long time his work had a major focus on applications in water researches, water supply system, thermalism, wellness, aquatic pools and materials compatibility in the hospitals, touristic, health clinics, sport, and recreational fields. He served as a lecturer in several Italian, French and Russian Universities, and his interests are now focused on hygienic renovation, project and design of Health Structures for mineral and thermal water, in particular the planning and design of hydraulic and air treatment plants, with special technical features for industrial and non-industrial applications. Dr Gurnari is also theVice President/ Leader of Technical and Scientific Commission of the World Federation of Hydrotherapy and Climatotherapy (FEMTEC). Currently, he is CEO of Benaquam srl, a leader company of the branch. He has a remarkable international experience on behalf of the World Bank, the United Nations, the Italian Ministry of Foreign Affairs, the European Union, and several public and private Companies. At present, Dr Gurnari is also conducting different projects in several China Provinces. His publications include the book ‘Safety Protocols in the Food Industry and Emerging Concerns’ (SpringerBriefs in Chemistry of Foods, Springer).
Water Reuse in the Food Industry: Quality of Original Wastewater before Treatments.- Wastewater Treatments for the Food Industry: Physico-chemical Systems.- Wastewater Treatments for the Food Industry: Biological Systems.- Quality Standards for Recycled Water: Opuntia Ficus Indica as Sorbent Material.
Erscheint lt. Verlag | 11.10.2017 |
---|---|
Reihe/Serie | Chemistry of Foods |
Chemistry of Foods | |
SpringerBriefs in Molecular Science | SpringerBriefs in Molecular Science |
Zusatzinfo | VI, 47 p. 3 illus., 1 illus. in color. |
Verlagsort | Cham |
Sprache | englisch |
Themenwelt | Technik |
Schlagworte | Adsorption water cleaning • Bioflocculants • Bioremediation of wastewater • Drinking Water Quality • Food industry wastewaters • Opuntia Ficus Indica • Pollutant filtration • Purification wastewater • Separation of water pollutants • Water and Health • Water Quality and Water Pollution • Water reuse in beverage production |
ISBN-10 | 3-319-68442-6 / 3319684426 |
ISBN-13 | 978-3-319-68442-0 / 9783319684420 |
Haben Sie eine Frage zum Produkt? |
Größe: 1,2 MB
DRM: Digitales Wasserzeichen
Dieses eBook enthält ein digitales Wasserzeichen und ist damit für Sie personalisiert. Bei einer missbräuchlichen Weitergabe des eBooks an Dritte ist eine Rückverfolgung an die Quelle möglich.
Dateiformat: PDF (Portable Document Format)
Mit einem festen Seitenlayout eignet sich die PDF besonders für Fachbücher mit Spalten, Tabellen und Abbildungen. Eine PDF kann auf fast allen Geräten angezeigt werden, ist aber für kleine Displays (Smartphone, eReader) nur eingeschränkt geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen dafür einen PDF-Viewer - z.B. den Adobe Reader oder Adobe Digital Editions.
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen dafür einen PDF-Viewer - z.B. die kostenlose Adobe Digital Editions-App.
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich