{"id":242,"date":"2019-10-14T11:58:13","date_gmt":"2019-10-14T09:58:13","guid":{"rendered":"https:\/\/minimeau.fr\/?p=242"},"modified":"2019-12-23T15:12:58","modified_gmt":"2019-12-23T14:12:58","slug":"survey-review-pinch-methods-for-efficient-use-of-water-in-food-industry","status":"publish","type":"post","link":"https:\/\/minimeau.fr\/?p=242","title":{"rendered":"Survey Review: Pinch Methods for Efficient Use of Water in Food Industry"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.26.6″][et_pb_row _builder_version=\u00a0\u00bb3.26.6″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.26.6″][et_pb_text _builder_version=\u00a0\u00bb3.26.6″ text_text_align=\u00a0\u00bbjustify\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb]<\/p>\n

Keivan Nemati-Amirkolaii *, Hedi Romdhana * and Marie-Laure Lameloise *<\/strong><\/p>\n

*AgroParisTech, UMR1145 Ing\u00e9nierie Proc\u00e9d\u00e9s Aliments, 1 av. des Olympiades, F-91300 Massy, France<\/p>\n

keivan.nemati-amirkolaii@agroparistech.fr<\/a>
hedi.romdhana@agroparistech.fr<\/a><\/p>\n

Sustainability<\/em> 2019<\/strong>, 11<\/em>(16), 4492; https:\/\/doi.org\/10.3390\/su11164492<\/a><\/p>\n

Abstract<\/strong>
The implementation of sustainable water management practices, through the recycling and reuse of water, is important in terms of minimizing production costs and the environmental impact of the food industry. This problem goes beyond the classical audit and housekeeping practices through developing a systemic water-using reduction strategy. The implementation of such an approach needs R&D development, especially for the food industry, where there is a lack of knowledge on (a) process integration and (b) data on the pollutant indicators or (c) volumes of water used and discharged at specific steps of the food processing line. Since energy pinch analysis emerged, different variations of pinch methods have been developed. As a variation of pinch, Water pinch analysis is a global and systematic approach to minimize water consumption and discharges, especially for the most energy-intensive and water-consuming factories. Based on the nature of the food industry, the real systems are complex, multi-source multi-contaminant systems, the problem should be well formulated including mathematical constraints (inequalities thresholds). Current work has reviewed comprehensive literature about different variations of pinch analysis. In continue, water pinch method deeply discussed and some relevant data concerning the water using process and pollutant indicators have been reviewed with emphasis on the food industry sector.
Keywords:<\/strong> process integration, pinch analysis, food industry, water<\/p>\n

Rapport d’enqu\u00eate Revue scientifique: M\u00e9thodes de pincement pour une utilisation efficace de l’eau dans l’industrie alimentaire
R\u00e9sum\u00e9:<\/strong>
La mise en \u0153uvre de pratiques durable de gestion de l’eau, via le recyclage et la r\u00e9utilisation de l’eau, est importante pour r\u00e9duire les co\u00fbts de production et l’impact environnemental de l’industrie alimentaire. Ce probl\u00e8me d\u00e9passe les pratiques classiques d’audit et de gestion interne en d\u00e9veloppant une strat\u00e9gie syst\u00e9mique de r\u00e9duction de l’utilisation d’eau. La mise en \u0153uvre d’une telle approche n\u00e9cessite de la R & D, en particulier pour l’industrie alimentaire, o\u00f9 les connaissances sont insuffisantes sur (a) l’int\u00e9gration des processus et (b) les donn\u00e9es sur les indicateurs de polluants ou (c) les volumes d’eau utilis\u00e9s et rejet\u00e9s \u00e0 des moments sp\u00e9cifiques du processus de transformation des aliments. Depuis que l\u2019analyse par pincement de l\u2019\u00e9nergie a \u00e9merg\u00e9, diff\u00e9rentes variantes de m\u00e9thodes de pincement ont \u00e9t\u00e9 d\u00e9velopp\u00e9es. L\u2019analyse du pincement de l\u2019eau est une approche globale et syst\u00e9matique de la r\u00e9duction de la consommation et des rejets d\u2019eau, en particulier pour les usines les plus \u00e9nergivores et consommatrices d’eau. Sur la base de la nature de l’industrie alimentaire, les syst\u00e8mes r\u00e9els sont des syst\u00e8mes complexes, multi-sources et multi-contaminants, le probl\u00e8me doit \u00eatre bien formul\u00e9, y compris des contraintes math\u00e9matiques (seuils d’in\u00e9galit\u00e9s). Les travaux en cours ont examin\u00e9 une litt\u00e9rature exhaustive sur les diff\u00e9rentes variantes de l\u2019analyse par pincement. Dans la suite, la m\u00e9thode du pincement de l’eau a fait l’objet de discussions approfondies et certaines donn\u00e9es pertinentes concernant le processus d’utilisation de l’eau et les indicateurs de polluants ont \u00e9t\u00e9 examin\u00e9es en mettant l’accent sur le secteur de l’industrie alimentaire.
Mots-cl\u00e9s:<\/strong> int\u00e9gration de processus, analyse de pincement, industrie alimentaire, eau
.<\/p>\n

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Keivan Nemati-Amirkolaii *, Hedi Romdhana * and Marie-Laure Lameloise * *AgroParisTech, UMR1145 Ing\u00e9nierie Proc\u00e9d\u00e9s Aliments, 1 av. des Olympiades, F-91300 Massy, France keivan.nemati-amirkolaii@agroparistech.fr hedi.romdhana@agroparistech.fr Sustainability 2019, 11(16), 4492; https:\/\/doi.org\/10.3390\/su11164492 Abstract The implementation of sustainable water management practices, through the recycling and reuse of water, is important in terms of minimizing production costs and the environmental […]<\/p>\n","protected":false},"author":1,"featured_media":261,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[6,7,8],"tags":[],"yoast_head":"\nSurvey Review: Pinch Methods for Efficient Use of Water in Food Industry - Minimeau<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/minimeau.fr\/?p=242\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Survey Review: Pinch Methods for Efficient Use of Water in Food Industry - Minimeau\" \/>\n<meta property=\"og:description\" content=\"Keivan Nemati-Amirkolaii *, Hedi Romdhana * and Marie-Laure Lameloise * *AgroParisTech, UMR1145 Ing\u00e9nierie Proc\u00e9d\u00e9s Aliments, 1 av. des Olympiades, F-91300 Massy, France keivan.nemati-amirkolaii@agroparistech.fr hedi.romdhana@agroparistech.fr Sustainability 2019, 11(16), 4492; 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