Handbook of Water and Energy Management in Food Processing

Effective management of water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in efficiency of water and energy use and wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. The second part of the book reviews methods to improve efficiency, from good housekeeping procedures to advanced techniques such as heat recovery. Improvements in particular processes, such as chilling and refrigerated storage, are also discussed. Following chapters cover advances in wastewater treatment technology. The book concludes by focusing on specific industry sectors such as baking and brewing.Professor JiĹĂ­ KlemeĹĄ holds an EC Marie Curie Chair at the University of Pannonia, Hungary. Professor Robin Smith is Director of, and Dr Jin-Kuk Kim works within, the Centre for Process Integration at the University of Manchester UK (where Professor KlemeĹĄ was formerly based).