{"id":1076,"date":"2024-02-19T15:48:06","date_gmt":"2024-02-19T14:48:06","guid":{"rendered":"https:\/\/minimeau.fr\/?p=1076"},"modified":"2024-02-20T09:07:14","modified_gmt":"2024-02-20T08:07:14","slug":"water-reuse-in-the-food-processing-industries-a-review-on-pressure-driven-membrane-processes-as-reconditioning-treatments","status":"publish","type":"post","link":"https:\/\/minimeau.fr\/?p=1076","title":{"rendered":"Water reuse in the food processing industries: A review on pressure-driven membrane processes as reconditioning treatments"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.18.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.18.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.18.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_option_url=\u00a0\u00bbhttps:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0260877421003897?via%3Dihub\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h1 id=\"screen-reader-main-title\" class=\"Head u-font-serif u-h2 u-margin-s-ver\"><span class=\"title-text\">Water reuse in the food processing industries: A review on pressure-driven membrane processes as reconditioning treatments<\/span><\/h1>\n<p>C\u00e9line Garnier, Wafa Guiga, Marie-Laure Lameloise, Laure Degrand, Claire Fargues from the Universit\u00e9 Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France and the Conservatoire National des Arts et M\u00e9tiers, UMR SayFood, 75003, Paris, France<\/p>\n<h2 class=\"section-title u-h4 u-margin-l-top u-margin-xs-bottom\">Highlights<\/h2>\n<ul>\n<li>Strategies of water consumption minimization in the food industries are studied.<\/li>\n<li>Origins of the main effluents are determined and their compositions presented.<\/li>\n<li>Performances of membrane processes for wastewater recycling are investigated.<\/li>\n<li>Present and prospective reuse solutions are examined regarding regulations.<\/li>\n<\/ul>\n<h2 class=\"abstract author-highlights\" lang=\"en\">Abstract<\/h2>\n<div id=\"abssec0010\">\n<p id=\"abspara0010\" style=\"text-align: justify;\"><span>Establishing general rules for short wastewater recycling loops in the food industries is a challenging task. This work provides an overview on water consumption, effluent discharge and the main water consuming unit operations in this sector. Pressure-driven membrane processes as treatment technologies will be focused on and nanofiltration and reverse osmosis appear unavoidable. An original synthesis of the membranes used, the best operating conditions and the corresponding performances are broken down by food sector and by effluent load. Recycling is mostly proposed for floor washing, heating\/cooling, vessel pre-cleaning, even though criteria for potable water are not fulfilled. Water of a quality which is sufficient for recycling can be obtained with a single membrane treatment stage only when weakly concentrated (COD &lt;1\u00a0g\/L) non-fat effluents are concerned, originating from flushing, bottle washing or rinsing water after vegetable peeling. This critical review can be used as a guideline for recycling projects and points to the remaining challenges and improvements to be made.<\/span><\/p>\n<\/div>\n<p style=\"text-align: justify;\"><span>\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/minimeau.fr\/wp-content\/uploads\/2024\/02\/2021_Water-reuse-review.pdf\" target=\"_blank\" rel=\"noopener\">DOWLOAD THE ARTICLE<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Water reuse in the food processing industries: A review on pressure-driven membrane processes as reconditioning treatments C\u00e9line Garnier, Wafa Guiga, Marie-Laure Lameloise, Laure Degrand, Claire Fargues from the Universit\u00e9 Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France and the Conservatoire National des Arts et M\u00e9tiers, UMR SayFood, 75003, Paris, France Highlights Strategies of water consumption [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1064,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[7],"tags":[15,14,21],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - 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