Pinch Methods for efficient Use of Water in Food Industry: A Survey Review
2021
Nemati-Amirkolaii, Keivan | Romdhana, Hedi Mohamed | Lameloise, Marie-Laure | Paris-Saclay Food and Bioproduct Engineering (SayFood) ; AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
International audience
Mostrar más [+] Menos [-]Inglés. The implementation of sustainable water management practices, through the recycling and reuse of water, is essential 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.
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