Mitigate the expense of wastewater by putting it to work

Read the full story at Food Processing.

Economical disposal of the water that food and beverage plants have left over after processing and cleaning is a major problem for most plants. Usually that means reducing the volume as much as possible; in many cases, it means cleaning the water up before discharge, to avoid crippling surcharges (or outright rejection) from the local municipal water treatment plant.

But a good way to mitigate the expense of wastewater is to put it to work, so to speak. That means using or selling substances that are extracted from the water in the normal course of cleaning it up, or even reusing the water itself, internally or otherwise.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: