Title:
Water Conservation and Waste Minimization Techniques for Georgia's Food Processing Industry

dc.contributor.author Kiepper, Brian en_US
dc.contributor.author Merka, William en_US
dc.contributor.author Reynolds, A. Estes en_US
dc.contributor.corporatename University of Georgia. Dept. of Biological and Agricultural Engineering en_US
dc.contributor.corporatename University of Georgia. Dept. of Poultry Science en_US
dc.contributor.corporatename University of Georgia. Dept. of Food Science and Technology en_US
dc.contributor.editor Hatcher, Kathryn J. en_US
dc.date.accessioned 2013-06-05T20:25:51Z
dc.date.available 2013-06-05T20:25:51Z
dc.date.issued 1999-03
dc.description Proceedings of the 1999 Georgia Water Resources Conference, March 30 and 31, Athens, Georgia. en_US
dc.description.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 en_US
dc.description.sponsorship Sponsored and Organized by: U.S. Geological Survey, Georgia Department of Natural Resources, The University of Georgia, Georgia State University, Georgia Institute of Technology en_US
dc.description.statementofresponsibility This book was published by the Institute of Ecology, The University of Georgia, Athens, Georgia 30602-2202 with partial funding provided by the U.S. Department of Interior, geological Survey, through the Georgia Water Research Insttitute as authorized by the Water Research Institutes Authorization Act of 1990 (P.L. 101-397). The views and statements advanced in this publication are solely those of the authors and do not represent official views or policies of the University of Georgia or the U.S. Geological Survey or the conference sponsors. en_US
dc.identifier.isbn 0-935835-06-7
dc.identifier.uri http://hdl.handle.net/1853/47223
dc.language.iso en_US en_US
dc.publisher Georgia Institute of Technology en_US
dc.publisher.original Institute of Ecology en_US
dc.relation.ispartofseries GWRI1999. Water Supply Management en_US
dc.subject Water resources management en_US
dc.subject Food processing industry en_US
dc.subject Water conservation en_US
dc.subject Waste minimization programs en_US
dc.subject Process water reuse en_US
dc.title Water Conservation and Waste Minimization Techniques for Georgia's Food Processing Industry en_US
dc.type Text
dc.type.genre Proceedings
dspace.entity.type Publication
local.contributor.corporatename Georgia Water Resources Institute
local.contributor.corporatename School of Civil and Environmental Engineering
local.contributor.corporatename College of Engineering
local.relation.ispartofseries Georgia Water Resources Conference
relation.isOrgUnitOfPublication 8873b408-9aff-48cc-ae3c-a3d1daf89a98
relation.isOrgUnitOfPublication 88639fad-d3ae-4867-9e7a-7c9e6d2ecc7c
relation.isOrgUnitOfPublication 7c022d60-21d5-497c-b552-95e489a06569
relation.isSeriesOfPublication e0bfffc9-c85a-4095-b626-c25ee130a2f3
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