Originally Aired - Sunday, November 3 • 12:00 PM - 12:30 PM
Create or Log in to My Show Planner to see Videos and Resources.
{{chatBodyContent}}
Be sure to come back after the session starts to have access to session resources.
Your account does not have access to this session.
Location: Processing Innovation Stage (LU-7147)
Today’s environmental and sustainability benchmarks require new approaches to food processing resource management and equipment design. Heat and Control are helping food processors realize up to 75% reduction in freshwater consumption without compromising product quality or equipment reliability using an approach named Cascade Water Recirculation. The design principal centers on only using freshwater in the final stage before processing and then cascade the recirculated water further back into the process via aggressive recirculation loops. Wet preparation applications for potato chips and French fry have been the first applications for this innovation in water sustainability focused equipment design. Rick will introduce how the system works, the primary components and strategies involved, including water recirculation, filtration, and separation. Other wet processing applications covered will include increasing starch recovery and improving performance of wastewater treatment systems.
Type: Processing Innovation Stage
