Journal of Food Microbiology

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Opinion Article - Journal of Food Microbiology (2023) Volume 7, Issue 5

Reusing water in the food sector using membrane-based desalination of used process water and organic removal.

Amelia Bari *

Department of Chemical Engineering, Yuan Ze University, Taiwan

*Corresponding Author:
Amelia Bari
Department of Chemical Engineering
Yuan Ze University
Taiwan
E-mail: Amelia@bari.tw

Received:24-Aug-2023, Manuscript No. AAFMY -23-115809; Editor assigned:28-Aug-2023, PreQC No. AAFMY -23-115809 (PQ); Reviewed:11-Sep-2023, QC No. AAFMY -23-115809; Revised:16-Sep-2023, Manuscript No. AAFMY -23-115809 (R); Published:22-Sep-2023, DOI:10.35841/ / aafmy-7.5.167

Citation: Bari A. Reusing water in the food sector using membrane-based desalination of used process water and organic removal. J Food Microbiol. 2023;7(5):167

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Introduction

All living things require water as a resource, and its significance in the food sector cannot be understated. Water is a key component of all food production operations, from cultivation to processing and packing. The food business must, however, implement sustainable practices for water management due to the mounting demands on the world's freshwater resources, as well as to legal constraints. This has led to the development of the field of food plant water treatment and reuse, which is essential for maintaining both the sustainability of food production and the protection of our planet's water resources over the long term [1].

Water is a valuable and limited resource that is essential to the food sector. The need for water is great, from food manufacturing to agricultural irrigation. However, as worries about water shortages and environmental sustainability spread around the world, it is more crucial than ever for the food industry to implement cutting-edge techniques to conserve water and lessen its negative environmental effects. Reusing water after desalination and organic removal using membrane-based technology is one such approach that is gaining traction [2].

One of the major global consumers of water, the food industry is vulnerable to water scarcity and rising water prices. Additionally, effluent from the food industry contains organic pollutants, salts, and other impurities. This effluent must undergo pricey treatment procedures to avoid pollution and environmental deterioration caused by discharge. The food industry is using cutting-edge water treatment technologies, particularly membrane-based desalination and organic removal, to overcome these difficulties [3].

Semi-permeable membranes are used in the water purification process known as membrane-based desalination to remove salts and other contaminants. This technology is increasingly being used in the food sector to purify process water, especially when working with high salinity water sources. The contaminated water is sent through membranes with small pores that let water molecules through but block salts and other impurities as part of the procedure. This produces purified water that may be used safely in a variety of food processing procedures. Food plants can embrace this technology to lessen their reliance on freshwater resources and the environmental impact of their water usage [4].

Process water from food processing plants frequently contains organic pollutants such oils, fats, and organic debris. If not correctly handled, these compounds can pollute water and destroy aquatic habitats. This problem is solved by organic removal technologies, which are frequently used in membrane-based desalination procedures. Process water can be successfully cleaned of organic contaminants using cutting-edge treatment techniques such activated carbon adsorption, biological treatment, and chemical coagulation. These techniques enable the reuse of water in the food production process while also enhancing its quality [5].

Conclusion

The food industry must transition to sustainable water management techniques in order to protect the environment and maintain its economic competitiveness. By enabling the safe and effective reuse of water in food processing, membrane-based desalination and organic removal technologies play a crucial role in accomplishing these goals.

References

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