Additional information on the process

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1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT

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2. NEW TECHNOLOGIES:


a) Changes in the process

No information is available.


b) Changes in the energy distribution system
  • Re-use and recycling of water for cleaning in dairies: (BAT for Food, Drink and Milk Industries, June 2005)
  • Description of the technology:
Cooling water, condensates generated in evaporation and drying operations, permeates generated in membrane separation processes and cleaning water can be re-used in dairy installations.
In some cases, cross-contamination risks will need to be considered when re-using water, for instance between starter batches and cheese-making.
Avoiding unnecessary contamination of condensate maximizes the potential for water re-use, sometimes without any treatment, depending on the intended use. The cleanest condensate may be suitable for use as boiler feed-water.
This process results in reduced water consumption and waste water generation, and reduced contamination of waste water. Valuable by-products can be produced and waste generation reduced.
The table below shows some water re-use opportunities in dairies:


Process info cleaning halls in dairies.jpg


  • Description of suitable energy supply systems:
Depending on how “clean” is the waste water, different treatment methods are applied to produce water suitable for re-use. ::Screening of solids involves can be achieved e.g. by filtration, therefore electricity will be consumed. Advanced treatment methods may involve increased use of electric or thermal energy, in combination with chemicals.
  • Possible energy savings reachable by those measures:
No information available.
  • Economic evaluations:
No information available.


  • Re-using warm cooling water for cleaning: (BAT for Food, Drink and Milk Industries, June 2005)
  • Description of the technology:
Cleaning is the most water consuming process in the dairy sector and large savings are possible in this area. Many dairy operations involve cooling with cold water in heat exchangers, which results in warm cooling water. Usually the warm cooling water from the process is re-used for cleaning purposes, mainly for cleaning milk tankers. Warm cooling water can generally be used for the intra-plant cleaning, regardless of its temperature. In the dairy industry, water above 50°C can be re-used for the cleaning of milk tankers or for the manual cleaning or CIP of equipment.
In this case, the water and energy savings depend on the amount of re-usable warm cooling water used and its temperature. Re-using cooling water can be applied in new and existing installations. The space requirements for the warm water storage tanks may be a constraint in existing installations. Its use also depends upon what chemicals, if any, where previously used in the cleaning.
When using this water for cleaning surfaces which may be in contact with products, the hygiene of the warm cooling water is of the outmost importance. Normally it’s stored for some time in an insulated buffer tank awaiting further use. One way of minimizing any hygiene risks is to treat the water with UV radiation.
  • Description of suitable energy supply systems:
A circuit of heat exchangers and tanks is needed to achieve the heat transfer. Electrical energy will be consumed to operate the pumps of the circuit.
  • Possible energy savings reachable by those measures:
No information available.
  • Economic evaluations:
No information available.


c) Changes in the heat supply system

No information is available.


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