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New Processing Technology for Water as an Ingredient PUBLIC ACCESS

[+] Author Affiliations
Steven Moore

GE Water & Process Technology, Westborough, MA

Paper No. CEC2005-5103, pp. 20-37; 18 pages
doi:10.1115/CEC2005-5103
From:
  • ASME 2005 Citrus Engineering Conference
  • ASME 2005 Citrus Engineering Conference
  • Lake Alfred, Florida, USA, March 10, 2005
  • Conference Sponsors: ASME Florida Section
  • ISBN: 978-0-7918-9992-2
  • Compilation Copyright © 2018 ASME

abstract

There are several things in life that we take for granted. Water is very often one of them. Each of us uses this vital liquid, the most common substance on earth, everyday. And we rarely think twice about it.

Governments and international legislative bodies worldwide are redefining what is “safe to drink.” The United States has led the way by passing into law an amended Safe Drinking Water Act.

The European community is considering these standards and the World Health Organization (WHO) provides the impetus for issuing a minimum common standard for the European countries.

American consumers are becoming more aware of water quality and consistency. The popularity and increased demand for bottled water continues to grow as people desire better quality and consistency, and are willing to pay for the product.

This paper will address the issues of water safety and consistency for a citrus processing plant using water as an ingredient, in food contact, or is contemplating off-season bottled water production.

Paper published with permission.

Compilation Copyright © 2018 ASME
Topics: Water
This article is only available in the PDF format.

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