THE WASTE OF WATER RESOURCE AND WATER POLLUTION IN THE PROCESS OF FOOD.docx

THE WASTE OF WATER RESOURCE AND WATER POLLUTION IN THE PROCESS OF FOOD.docx

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THEWASTEOFWATERRESOURCEANDWATERPOLLUTIONINTHEPROCESSOFFOOD

Report

On

THEWASTEOFWATERRESOURCEANDWATERPOLLUTIONINTHEPROCESSOFFOOD

Submittedby

JITIANYUAN（Joyce）

Studentnumber:

391586

Submittedto

Bethan,H&Studysmart

Submitteddate

3rdJune,2011

TABLEOFCONTENTS

Abstract3

Introduction4

Body5

Ⅰ.Wasteofwater5

ⅱ.Waterpollution8

ⅲ.Negativeeffects10

Conclusion11

Possiblesolution12

Appendix13

Referencelist14

ABSTRACT

Waterresourceisveryimportantandnecessarytofoodindustryduringtheprocess.However,itcausesbigwaterproblemswhicharethewasteofwaterandwaterpollution.Whenindustryproducesgoods,italwaysusesaplentyofwatertowash,tosteamortocook.Inaddition,thewastewaterthoseindustriesthrowintotheriversothatpollutedwaterresourceandendangersmarineanimalsandthehealthofpeople.Tosolvetheseproblems,waterrecyclingsystemandwatertreatmenthelpalot.Mostindustriesusethosewaytoreducetheamountofwaterandtocleanwastewater.

INTRODUCTION

WaterisanecessaryelementforhumantoliveonEarth.Rosegrant,MWandCai,XandCline,SA（2002）claimedthatthereare18,016.46gallonswaterusedayearperpersonaroundworld.Butthereareabout540gallonswaterusedinfood.InAustralia,241,000MLofwaterconsumedfoodprocessinginayear（WaterAccountAustralia,2004）.Thisisnear28%ofthetotalwaterusedinthemanufacturingsectornationwide.Inpeople’slives,waterisnotonlyusedindrinkingorshowering,butinfoodsuchasbeverages,meat,breadandvegetablesandsoon.InbookTheFoodRevolution,John（2001）said‘Ittakes5,000gallonsofwatertoproduce1poundormeat,whilegrowing1poundofwheatonlyrequires25gallons’.Inthesefoodindustries,somemedicineswouldbeused.Onewaytodisposeisthrowingintotheriver,causingthewaterpollution.

Thepurposeofthisreportistopresenttheconditionofthewasteandpollutionproblemofwaterinfoodprocessing.Humansdidn’trealisetheimportanceofsafewatertillmostcountries’situationoflackinginwateriscoming.So,waterproblemsbecameabigandimportantissuethatgovernmentsandcitizensfocuson.Theyallpayattentionattheconditionofwaterproblems.Sothisreportissimpleenoughtoexplaintheproblemofwasteofwaterandwaterpollutiontopeoplewhoonlyneedthebasicandcommonknowledge.

Thisreporthasfewpartstotalkabout

（1）theconditionandreasonforwasteofwaterresourceinfoodindustries,

（2）theconditionandreasonforwaterpollutioninfoodindustries,（3）negativeeffectsonwasteofwaterandwaterpollution.Thefirstpartwilllistswaterusageindifferentproductionsandexplainthereasoncausetoproducing.Thesecondpartshowshowfoodindustriesusemedicineandhowthewastewatercausethewaterpollution.Thelastpartdescribesthedisservicewhenlackinginwaterandtheharmtohumansandanimals.

Report

On

THEWASTEOFWATERRESOURCEANDWATERPOLLUTIONINTHEPROCESSOFFOOD

Ⅰ.WASTEOFWATER

Intheprocessoffood,industrieswasteanumberofwater.Cocoa,tea,iceandmeatandsoon,thesefoodsneedsaplentyofwaterduringtheprocessing.Producingonepoundofmeatrequires2,500gallonsofwater（John,R,n.d.）.Onecupofcoffeeneedsapproximate36gallonsofwatertoproduce（Annie,L,2010）.Thisnumberisover36timesofdrinkingwaterthatpeople'sbasicrequirementperday（FoodandNutrition,2011）.InAustralia,themostamountofwaterusedinfoodindustriesisinprocessing.

Table1.Conditionofwaterusage

Waterconsumingactivities

Beverage（%）

MeatProcessing（%）

Vegetable（%）

Dairy（%）

Waterinproduct

60

0

0

0

Plantcleaning

25

48

15

49

Coolingtowers

2

2

5

6

Processoperations

8

47

78

42

Auxiliaryuse

5

3

2

3

（Savewater,n.d.）

WasteonFood

Exceptbeverages,differentfoodusewaterindifferentwayintheprocess.InChina,whenmakingnoodles,therateofwaterandflourisnear1:

2,whichmeanshowmanynoodlestheymake,andthenthereisathirdofwaterisrequired.AccordingtoGuangdongFoodIndustryAssociation,about4.8milliontonsnoodleswereproducedin2002.Sothereisabout1.6milliontonswaterusedintheprocessing.Thisisoneexampleoflargenumberofwaterusinginfoodindustry.Actually,approximate2.3milliontonsnoodles（0.7milliontonswater）areoverproduced.Similarly,bread,cakeandtoastandsoon,theyarealsoneedalotofwatertoproduce.Moreover,somefoodlikedumpling,steamedbunandsweetdumpling,theyarenotonlyneedwatertoproduce,butneedittosteamortoboil.Inthatwholeprocess,itactuallyneedswatertwice.Inaddition,inprocessing,waterhasanotherfunctionwhichiscleaning.InKorea,everyfamilywillmakekimchi（akindofKoreanpickle）asatradition.However,itneedstowashcabbagesthreetimesorevenseventimes.

UnnecessaryFood

Although,foodisthenecessaryforpeopletolive,therearesomeunnecessarybeveragesandfoodproducedbypeoplesothatwastetoomuchwater.Forinstance,coffee,cocoa,spriteandothersoftdrinks,hamburgerandhotdogandsoon.Thatisoneofthereasonsthatfoodindustrieswastesomuchwater.Fastfood,softdrinksandavarietyofsnacksarerealfamousandpopularallovertheworld,especiallyforyoungpeople.Moststudentswillbuyacanofcocoaoradonutandpeopledrinks1or2cupsofcoffeeperdayinwesterncountries.Thatmeansabout1,340gallonswouldbeusedinayear,whichmightaccountforover15%oftotalwaterusingbypeople.Andthatisonlythenumberofonecupofcoffee.

MotiveandQuantity

Foodindustriesproduceandcreateaquantityoffoodjustformoney.Ifpeopleliketoeatonething,theycannetahandsomeprofitthroughmakingalotofgoodsandimprovingthetasteoffood.Peopleneedthemandpayforthem,thenindustrieswillproducethem.Althoughsomepeoplecookingathomewillnotusethatmuchwateroroftencookingwithoutwater,materialssuchassalt,sauceandmeatalreadywastealotofwater.Maybeonepersonorafamilywillnotuseandwastelotsofwater,butaddthenumberfromfamiliesallovertheworldandcombinetheamountofeachsinglefoodinfoodindustries,therewillbeahugenumberofwaterthatpeoplewastedintheprocessoffood.

Table2.TypicalRatesforWaterUseforVariousIndustries

Industry

RangeofFlowgal/tonproduct

FruitsandVegetables

Greenbeans

12,000-17,000

Peachesandpears

3,600-4,800

Foodandbeverage

Bread

480–960

Meatpacking

36,00-4,800

Milkproducts

2,400-4,800

（Pollutionfromfoodprocessingfactoriesandenvironmentalprotection,n.d.）

ⅱ.WATERPOLLTUION

Waterpollutionisalwaysabigproblemforhumans.Foodindustriescouldbeoneofreasons.Thingsfocusonwastewaterarebiochemicaloxygendemand（BOD）,totalsuspendedsolids（TSS）,excessivenutrientloading,namelynitrogenandphosphoruscompoundsandresidualchlorineandpesticidelevels（Pollutionfromfoodprocessingfactoriesandenvironmentalprotection,n.d.）.

BOD5andCOD

Thefive-daybiochemicaloxygendemand（BOD5）isimportantaschemicaloxygendemand（COD）.Thesecanpointoutlostproductandwastefulpractice.Themorewastesarethrownaway,thehigherlevelofBOD5andCOD.Ineachtypeoffood,thosetwomeasuresshouldbeequalallthetime.Butinrealprocessing,thesituationisdifferent.

Table3.TypicalValuesofBOD5andCODforDifferentFoodPlantWastewater

TypeofProcessor

BOD5（mg/l）

COD（mg/l）

BOD5/COD

Bakeryproducts

3200

7000

0.46

Dairyprocessing

2700

4700

0.57

Jamsandjellies

2400

4000

0.60

Meatpacking

1433

2746

0.52

Meatspecialties

530

900

0.59

Poultryprocessor

1306

1581

0.83

（Pollutionfromfoodprocessingfactoriesandenvironmentalprotection,n.d.）

FastNoodle

Inordertomodulatedifferentflavourandmakefoodmoredelicious,researchersinfoodcompaniesareaskedtotrydifferentmedicinesorcondiments.Suchasfastnoodle,ithasdozensofflavourandmostpeopleloveitduetoitsdeliciousandconvenience.But,thereasonforitsvarietyoftasteandconvenienceisthemedicineandthewastewaterofitisveryterrible.Firstly,thenoodleneedstobefriedbyoil.Then,akindofcarcinogennamedbutyratedhydroxytoluene（BHT）（Twitter,n.d.）wouldbeaddedtopresentacidification.WhentheoilandBHTarethrownintotheriver,alloftheharmfulsubstancewillintowateraswellandsomeriversevenlinkwiththesea.Althoughtheoceanhasself-cleaningcapacity,thatisaveryslowandwastewaterarethrownawayeveryday.

IndirectProcessing

Intheprocessoffood,donotforgetthewashingwater.Notonlycleanfood,butformachines.Today,mostindustrieschoosemachinetoprocess,andfoodindustriesarenoexception.It’snotthateasytocleantheentiremachinebecausetheyareusedforlotsoftimesandhavetoucheddifferentmaterialsandmedicine.Sometimes,it’snotterribletocleanonekindofdirt.However,itisveryhorribleandcannotimagethatallofthoseoil,medicineandharmfulsubstancesarecombined.Thatiswhyteachertellstudentsdonotthrowawaytherestofchemicalreagenttogetheroverandover.Someofthemmightreacttobecomeothermoredangerousthing.Therefore,asGilde（n.d.）claimedthatwateruseshouldbeminimisedandthinkaboutsafetyandqualitysuchascounter-flowsystems,temperaturecontrol,pHcontrol,turbiditycontrolandchlorinationcontrol.Itshouldbebelievedthatmostindustriescontroltheamountofwastewaterandseparatethewastetodealwithrightway.Buttherearestillsomefoodindustrieswillnotdoitbecauseofthecostorotherthings.Then,thatcau