water and wastewater for fruit juice
DESCRIPTION
about different types of water treatment and wastewater treatment process in fruit juice manufacturing processTRANSCRIPT
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Fruit Juice• Fruit juices are beverages that are obtained from the edible part of a
fruit. • They are usually processed such that the physical, chemical,
organoleptical and nutritional characteristics of the juices of the fruit extract is maintained (European Commision - Agricultural and Rural Development, 2005).
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Forms of Fruit Juice• Without Pulp• With Pulp • Purees• Pulps• Nectars
• Natural Juice• Mixed Juice• Concentrated Juice
Source: Lozano, J. (2006). Fruit Manufacturing: Scientific Basis, Engineering Properties and Deriorative Reactions of Technological Importance. Springer.
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Fruit Juice Processing
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Water used for Fruit Juice Processing• Wash water for the fresh fruits• Heating Processes in the form of steam (Pasteurization)• Solvent for mixing the other ingredients and the fresh fruit extract• Cleaning the equipment
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Common Sources of Water Supply• Groundwater• Municipal Water
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Water Parameters• Absence of microorganisms (Total count <10)• Hardness (Total Hardness = 300 ppm)• Turbidity (5 NTU)• Total Dissolved Solids (TDS = 250 ppm)• Chlorides/Residual Chlorine (Cl = 0.2 – 0.5)• Silica (Silica = 0)• pH (pH 6.5-8.5)
Source: DENR. (1994). Philippines Standards for Drinking Water. Philippines.
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Water used in Industry for Fruit Juice
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Purified Water process flow (The Healthy Hydration Company, 2009)
Municipal Water Well
Activated Carbon Filtration Water Softener Reverse Osmosis
MicrofiltrationUV light DisinfectionOzone DisinfectionStorage tank (to
packaging)
Municipal Water
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Processed Water
Raw Water Activated Carbon Filter
Ion Exchange
UV Light Disinfection
Reverse OsmosisStorage Tank
Groundwater
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Demineralized Water
Raw Water Tank Sand Filter Activated
Carbon FilterCation
Exchanger
DegasifierAnion ExchangerMixed BedStorage Tank
Groundwater
Chlorine
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Common Water Processing Steps• Activated Carbon Filtration
Activated carbon filtration is used to remove the residual chlorine, organic matter and odor of the water. • Demineralization Process
Demineralization is done to remove the hardness in water. Water hardness is caused by Magnesium and Calcium ions. This may also constitute traces of other ions like Sodium and Potassium. Hardness in water may cause scales and fouling in the equipment. This may also affect the taste of the water. The processes that are usually used to demineralize the water is ion exchange. • Disinfection
The common process of disinfection is by UV light. Addition of chlorine can also be done in order to remove the microorganisms in the water.
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Activated Carbon Filtration• Activated carbon filtration is used to remove the chlorine, residual chlorine, organic
matter and odor of the water. • It is based on the principle of adsorption.
Activated Carbon Particle (Culp, G.L., and R.L. Culp. 1974. New Concepts in Water Purification. Van Nostrand Reinhold Co., New York)
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Demineralization Process• Cation and Anion Exchange Resins• Mixed Bed Resins
Cation Exchange Column – Cations are removed from the water (Mg2+, Ca2+, Na+, K+)Anion Exchange Column – Anions are removed from the water (carbonates and sulfates)Mixed Bed Column – used to remove both cations and anions.
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Disinfection • Disinfection is the process by which pathogenic organism are
inactivated for killed to prevent the spread of waterborne diseases and to make sure that the water is safe for human consumptions or to be expelled to the environment.
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• UV light Disinfection – water passes through a vessel with a UV lamp and causes microbial inactivation. As the water passes through, the microorganisms in the water are exposed to the intense UV light energy which causes the damage to their genetic molecules that are needed for reproductive functions. It prevents the microorganisms to multiply (Agriculture and Agri-Food Canada, 2008).
Basic schematic of UV unit with bulb UV light Disinfectant Equipment
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Addition of Chlorine• The most common disinfectant not only in the industry but even used
as cleaning agents in households and other establishments.• It is found to effectively remove and inactivate pathogens in water.• Inexpensive disinfection agent compared to other disinfection
process.• Low production and operating costs• If excess chlorine is present in water, stomach discomfort may be
experienced when consumed by humans. It may affect the smell and taste of the water.
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References• Agriculture and Agri-Food Canada. (2008, November). Ultraviolet Disinfection of
Private Water Supplies for Household or Agricultural Uses. Canada.• DENR. (1994). Philippines Standards for Drinking Water. Philippines.• European Commision - Agricultural and Rural Development. (2005). CODEX GENERAL
STANDARD FOR FRUIT JUICES AND NECTARS. Europe.• Lozano, J. (2006). Fruit Manufacturing: Scientific Basis, Engineering Properties and
Deriorative Reactions of Technological Importance. Springer.• The Healthy Hydration Company. (2009). Nestle Waters. (Nestle) Retrieved November
26, 2014, from Nestle-Waters: http://www.nestle-waters.com/brands/water-quality/purified-water• Culp, G.L., and R.L. Culp. 1974. New Concepts in Water Purification. Van Nostrand
Reinhold Co., New York