Water treatment in the food industry: modern technologies and perspectives

Abstract

This article provides a generalized approach to water treatment processes, including filtration, softening, deionization, and disinfection, with attention to modern methods and equipment used in food manufacturing.Water treatment in the food industry can be categorized into several key operations, each tailored to specific needs of the manufacturing process: Filtration – Removes particles and organic contaminants. Softening – Reduces water hardness, which prevents scale buildup in equipment. Deionization – Eliminates dissolved salts and minerals, ensuring purified water. Disinfection – Destroys microorganisms using methods like chlorination, UV treatment, and

ozonation. These processes are essential to maintaining food safety and product quality. For example, microbial contamination of water can compromise food hygiene, while improper treatment may affect product taste and shelf life.Water treatment is vital in the food industry for food safety, process optimization, and environmental sustainability. Advanced technologies reduce contamination risks, enhance product quality, and conserve resources, though more research is needed to improve efficiency and integrate renewable energy.