WATER MANAGEMENT IN DAIRY PROCESSING


BODUR A. E.

1th INTERNATIONAL CONFERENCE ON ADVANCES IN ENGINEERING SCIENCES: THAILAND 2017, Phuket, Thailand, 3 - 05 July 2017, pp.49-56

  • Publication Type: Conference Paper / Full Text
  • City: Phuket
  • Country: Thailand
  • Page Numbers: pp.49-56
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

ABSTRACT
The food industry ranks third after chemical and refinery industries in terms of water consumption and waste water drainage. In the food industry, the dairy industry is in the third place after the soft drink and beer industries. In these two product classes, water is the main ingredient. In dairy industry, significant amount of water is used in other activities than the dairy product. For example, the cleaning process is the largest consumer of water in the dairy industry.
As in the case of dairy farms, the number of factories in the dairy processing decreases while capacity and efficiency increase. Water management that is insignificant to a small business can provide significant economic benefits to a large business. In addition, the plant’s scale, complexity, type and age of the milk processing system, and the simplicity and efficiency of the methods used to clean equipments play a major role in water use and management at the plant.
Waste water production and energy consumption are related to water consumption in industries using excessive amounts of water. In the dairy industry, the thermal energy corresponds to 80% of the energy requirement. Thermal requirements are in the fields of hot water production, pasteurization, evaporation, milk powder production and steam production for cleaning. In addition, waste water is treated to meet the necessary conditions before being discharged.
In the dairy industry, the new trend is to use less water, to consume less energy and to produce less waste water. This increases the importance of water management. Although waste water management is generally understood from the term of water management in dairy field, we will refer to the management of all of the water used in dairy processing. The more a subject is systematized, the more the problems will be understood and the more planned and effective measures will be taken. From this rule, we will examine the water used in dairy processing under the headings of supplied water, process water, reclaimed water, boiler water, recirculated water and waste water.