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[Water purification in food industry] Full text
2007
Lovkis, Z.V.,National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Pranovich, M.V.,Belarus State Technological Univ., Minsk (Belarus)
This article discusses the basic ways of water-preparation in food industry. Water-preparation plan with elements of disinfecting for production of drinking water and drinks is given. The analysis shows that water should meet definite microbiological requirements. In order to reduce its fatal influence on the health of people the clearing and preparation of water are necessary. Development of techniques and means of clearing without chemical technologies, including ozone treatment technologies, allows one to lower and to get rid of application of chemical compounds and reagents. At the moment the ozone treatment water technologies with consequent treatment on filling filters are the most rational. Ozone is the strong oxidant and disinfects water faster than chlorine in some times. With activated carbon use both the flavouring qualities and smell become better. Technology of mutual ozone processing with absorption is the most perspective for water purification and disinfection, possessives a high efficiency in comparison with attitude to pathogen microorganisms, does not lead to the formation of harmful collateral products. Therefore, the questions of development of safe technologies and means for water preparation and treatment are actual and well timed
Show more [+] Less [-]Opportunity untapped. Water, food, agriculture and rural livelihood | Une opportunite a saisir. L'eau pour l'alimentation, l'agriculture et le bien-etre en milieu rural | Una oportunidad para aprovechar. Agua para alimentos, agricultura y medio de vida
2006
Industry Forum: Water Recycling in Food Production and Manufacturing Summary Report Full text
2014
De Silva, Kirthi
