Analytical characteristics of modern processes water treatment

Abstract

This article is devoted to the questions of the modern processes of water treatment and water purification in food industry. The analysis of theoretical researches concerning the main methods of water treatment and water purification for their further application in different sectors of food industry is presented. The characteristics of different methods of traditional and membrane preparation and purification of water for food industry are presented. The literature analysis demonstrated that for a primary processing of water used in the food industry sedimentation, coagulation, softening processes (membrane distillation, electro dialysis, thermal and ion exchange methods), and for decontamination – chlorination, ozonation, microfiltration, anodic oxidation and so on. The special consideration the characteristics of the main types of the baromembrane methods and their application during the process of water treatment and water purification is devoted. Membrane processes (microfiltration, ultrafiltration, Nano filtration, reverse osmosis) allow improving the processes of treatment and purification of water for food industry without the application of reagent methods, and improving quality (physical-chemical, microbiological, etc.) indexes of water as a raw material in the technologies of different food products. Analysis of the article data relating to the characteristics of baromembrane processes of preparation and purification, allows us make the conclusion that during the use of membrane processes, compared to other conventional methods of water removed weighty substances, viruses, bacteria without losing additional energy. Application of membrane processes for the treatment and purification of different kinds of water resources is important for technical, ecological and social objectives of the food industry.

Висвітлено існуючі процеси водопідготовки та водоочищення для харчової промисловості. Подано характеристику різних способів традиційної і мембранної підготовки та очищення води для харчової промисловості. Визначено переваги застосування мембранних процесів водопідготовки та водоочищення в різних галузях харчової промисловості. Запропоновано способи використання мембранних процесів із метою розробки енергозберігаючих технологій водопідготовки та водоочищення.