water treatment
Contents
Chapter 1. Introduction and scope development
Brewing is an energy intensive process requiring large amounts of water consumed in the brewing process as well as washing and sterilizing procedures. It is estimated that between 4 and 7 L of water is required to produce 1 L of beer. Beer is the fifth more popular drink in the world so to meet this demand; large quantities of water are required. Water chemistry has an effect on the brewing efficiency as well as the taste, so water from water authorities must be treated in order to produce water which is acceptable for brewing. Demand for water has become a worldwide concern and environmental awareness is a critical factor for competitiveness in industries (Olijire, 2012). Therefore environmental impact of processes is of great significance and finding ways of reducing the environmental impact of is imperative.
In order to overcome this problem in addition to solving the issue of increased water demands canal water can be utilised as an alternative water source. This results in an independent water source which through treatment can provide consistent quality water. Canal water is sent through a water treatment process with unused water sent back to the source with little environmental impact. The scope of this project is to assess the environmental impact of an onsite water treatment facility.
Chapter 2. Overview of Water treatment Process design
2.1 Design process
The feed water will pass through 20 micron media filter in order to remove heavy particles. The prime filter is a 5 micron filter which removes smallest partials. It is then passed through the GAC column for the removal of organic impurities, tastes and odours from water. UV steriliser is carried out to kill microorganisms. The removal of chemicals such as iron and sulphate, in addition to certain organic chemicals are removed by reverse osmosis. Remineralisation is carried out to reintroduce nutrients into the
Chapter 1. Introduction and scope development
Brewing is an energy intensive process requiring large amounts of water consumed in the brewing process as well as washing and sterilizing procedures. It is estimated that between 4 and 7 L of water is required to produce 1 L of beer. Beer is the fifth more popular drink in the world so to meet this demand; large quantities of water are required. Water chemistry has an effect on the brewing efficiency as well as the taste, so water from water authorities must be treated in order to produce water which is acceptable for brewing. Demand for water has become a worldwide concern and environmental awareness is a critical factor for competitiveness in industries (Olijire, 2012). Therefore environmental impact of processes is of great significance and finding ways of reducing the environmental impact of is imperative.
In order to overcome this problem in addition to solving the issue of increased water demands canal water can be utilised as an alternative water source. This results in an independent water source which through treatment can provide consistent quality water. Canal water is sent through a water treatment process with unused water sent back to the source with little environmental impact. The scope of this project is to assess the environmental impact of an onsite water treatment facility.
Chapter 2. Overview of Water treatment Process design
2.1 Design process
The feed water will pass through 20 micron media filter in order to remove heavy particles. The prime filter is a 5 micron filter which removes smallest partials. It is then passed through the GAC column for the removal of organic impurities, tastes and odours from water. UV steriliser is carried out to kill microorganisms. The removal of chemicals such as iron and sulphate, in addition to certain organic chemicals are removed by reverse osmosis. Remineralisation is carried out to reintroduce nutrients into the
References: American Water Works Association (2010) Water Treatment: Principles and Practices of Water Supply Operations. (4th edition). Denver: American Water Works Association Bonton, A., Bouchard, B., Jedrejak, S. (2012) Comparative life cycle assessment of water treatment plants. Desalination. 284: 42-54. LeChevallier, M.W., Kwok-Keung, Au (2004) Water Treatment and Pathogen Control: Process Efficiency in Achieving Safe Drinking Water. Geneva: World Health Organisation. Narbaitz R M., Mc Ewen J. (2012) Electrochemical regeneration of field spent GAC from two water treatment plants. Water Research 48 (15) 4852-4860. Oljire A. (2012) The brewing industry and environmental challenges. Journal of Cleaner Production (In Press) Trojan Technologies (2009) Comparing the Environmental Impact of Disinfection (online) Technologies Trojan Technologies. Availaible at: http://www.trojanuv.com/resources/trojanuv/casestudies/MWW/LifeCycleAssesment_v2.pdf