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    Water: Water Is Important in Food Industry

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    Al Drexie Basadre
    Water is important in the food industry, where it is used for cleaning operations and as a processing aid. Primary sources of fresh water are surface waters from rivers and lakes, and groundwater from springs and wells. Water quality is assessed through qualitative identification of characteristics like color and odor, and quantitative analysis of factors such as pH, total solids, biochemical oxygen demand, and pyrogens. Common water treatment methods include chlorination, settling, neutralization, and UV radiation. Water has various intended uses in food production depending on requirements for taste, odor, and impurities as an ingredient, bottled water, for washing, or as culinary steam.

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    Water: Water Is Important in Food Industry

    Uploaded by

    Al Drexie Basadre
    15 views3 pages
    Water is important in the food industry, where it is used for cleaning operations and as a processing aid. Primary sources of fresh water are surface waters from rivers and lakes, and groundwater from springs and wells. Water quality is assessed through qualitative identification of characteristics like color and odor, and quantitative analysis of factors such as pH, total solids, biochemical oxygen demand, and pyrogens. Common water treatment methods include chlorination, settling, neutralization, and UV radiation. Water has various intended uses in food production depending on requirements for taste, odor, and impurities as an ingredient, bottled water, for washing, or as culinary steam.

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    Water2x

    Original Title

    WATER Utilities

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    Water is important in the food industry, where it is used for cleaning operations and as a processing aid. Primary sources of fresh water are surface waters from rivers and lakes, and groundwater from springs and wells. Water quality is assessed through qualitative identification of characteristics like color and odor, and quantitative analysis of factors such as pH, total solids, biochemical oxygen demand, and pyrogens. Common water treatment methods include chlorination, settling, neutralization, and UV radiation. Water has various intended uses in food production depending on requirements for taste, odor, and impurities as an ingredient, bottled water, for washing, or as culinary steam.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    15 views3 pages

    Water: Water Is Important in Food Industry

    Uploaded by

    Al Drexie Basadre
    Water is important in the food industry, where it is used for cleaning operations and as a processing aid. Primary sources of fresh water are surface waters from rivers and lakes, and groundwater from springs and wells. Water quality is assessed through qualitative identification of characteristics like color and odor, and quantitative analysis of factors such as pH, total solids, biochemical oxygen demand, and pyrogens. Common water treatment methods include chlorination, settling, neutralization, and UV radiation. Water has various intended uses in food production depending on requirements for taste, odor, and impurities as an ingredient, bottled water, for washing, or as culinary steam.

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    Download as docx, pdf, or txt
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    WATER

    Water is important in food industry


    Water is used for:
    Cleaning operations
    Processing aid
    Water Sources
    Primary Sources of Fresh Water
    Surface Waters

    from rivers, lakes and reservoirs.

    Ground water

    from springs and wells

    Water Quality
    Impurity of water is identified and measured in two categories:
    1. Qualitative identification
    2. General quantitative water analysis

    Qualitative Identification
    includes turbidity, taste, color and odor, and describes obvious conditions of
    water.
    General Quantitative Water Analysis
    pH

    Relatively acidic or basic of the solution

    Scale is 0-14

    Normal value for surface water is 6.5-8.5 while groundwater is 6.0-8.5

    Total Solids

    Sum of total suspended solids and total dissolved solids

    Normal value is 500 mg/L (WHO, 2003)

    Biochemical Oxygen Demand (BOD)

    Amount of dissolved oxygen needed to meet the demand of aerobic


    microorganisms in water

    Measured in weight of dissolved oxygen per volume of water (mg/L)

    Pyrogens

    Amount of substances that can produce a fever in mammals (normally


    produced by bacteria)

    Endotoxins units (EU) per volume of water

    Common Water Treatment


    Chlorination

    For bacteria, protozoa and virus

    Settling

    For solids

    Neutralization

    For pH

    UV Radiation

    For bacteria, protozoa and virus

    Intended Uses for water in food production


    1. Food ingredient
    2. Bottled water
    3. Washing and rinsing
    4. Culinary steam (boiler feed water)

    Food Ingredient
    -

    When water is used as an ingredient in food, it must be free from undesirable


    taste, odor, color and impurities

    Bottled Water

    - Many bottled water processors use ozonation to disinfect the water, since it has
    little effect on taste
    Washing and rinsing
    -

    requires clean, soft water.


    Mild taste and odor issues are probably not as important as they are for food
    ingredient and bottled water

    Culinary (or sanitary) steam


    -

    is safe for direct injection into a product or for product contact.


    Boiler feed water should be thoroughly treated to prevent problems in boilers and
    associated piping, valves and processing equipment.

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