Title:
Water Conservation and Waste Minimization Techniques for Georgia's Food Processing Industry
Water Conservation and Waste Minimization Techniques for Georgia's Food Processing Industry
Author(s)
Kiepper, Brian
Merka, William
Reynolds, A. Estes
Merka, William
Reynolds, A. Estes
Advisor(s)
Editor(s)
Hatcher, Kathryn J.
Collections
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Abstract
Georgia's food processing industry continues to use water in staggering quantities for cleaning, sanitation, heat transfer, and waste transportation. However, Georgia's municipal water and sewer rates continue to increase. Food processors have the opportunity to save or recover literally hundreds of thousands of dollars each year by establishing water conservation and waste minimization programs within their facilities. Using the essential foundation of both initial and continuous management support, food processors who institute water conservation program which emphasize leak detection and elimination, water pressure regulation, minimal clean water use, and process water reuse, can curb rising overhead utility costs associated with public water and sewer usage. Also, by using waste minimization techniques of dry cleaning, biproduct recovery, and process equipment observation, food processors can minimize the amount of sellable product lost to the waste stream
Sponsor
Sponsored and Organized by: U.S. Geological Survey, Georgia Department of Natural Resources, The University of Georgia, Georgia State University, Georgia Institute of Technology
Date Issued
1999-03
Extent
Resource Type
Text
Resource Subtype
Proceedings