IDM ¦ Events
Prof. Hans-Jørgen Albrechtsen,
Technical University of Denmark,
pointed out to bacterial growth in
recycled water that limits the
storage time
Making water fit for purpose
Prof. Hans-Jørgen Albrechtsen, Technical
University of Denmark, asked why drinking
water should be a standard for food
manufacturers. The quality of fresh water
differs greatly worldwide so that processors
better should look at a water quality
that makes it fit for purpose. Fresh water,
he added, is very often treated to make it
suitable for industrial use anyway. Processors
need to ask which quality their water
has and which quality parameters are imat
36 · January/February 2022 ¦ international-dairy.com
technical water. Food makers, she said,
are free to use any water provided they
can convince authorities that it poses no
hazard for food. Industrial water, she said,
does not need drinking water quality. Milk
water for instance is not covered by any
regulation and may be used for a number
of purposes if the food factory has a HACCP
approach. Reenberg Skov pointed out
to an industry guideline on re-used water
that is currently in preparation in the Danish
dairy industry.
Safety first
Prof. Lisbeth Truelstrup, Technical University
of Denmark, explained the risk assessment
of the use of treated process water
for cleaning purposes in the food industry.
She pointed to the risks associated with
the use of process water after advanced
treatment. In any case it must be made
sure when using technical water that no
carry-over to food can happen. Truelstrup‘s
statement looking at recycling of CIP water
was that given a cascade membrane filtration
incl. UV irradiation and several loops
of the water through the system, it can be
ruled out that the composition of the final
food will altered.
Finally, Leif Brandt Iversen, Lyras, explained
a new concept of milk "pasteurisa-
tion" using UV light. The process can save
up to 60% water compared to conventional
pasteurisation in heat exchangers.
portant for their processes. Then there are
questions about how to produce, maintain
and monitor the desired water quality and
where the non-technical obstacles are (i.e.
re-used water and food contact?). Albrechtsen
pointed out to bacterial growth in
recycled water that limits the storage time.
The authorities‘ view
Christina Reenberg Skov, Msc in Agriculture,
Danish Veterinary and Food Administration,
explained how an authority looks
The IFC Water Congress offered
the chance to visit a brand new
facility for treating water for re-use
at Danmark Protein in Videbæk,
Denmark (photo: Sande)
Prof. Lisbeth Truelstrup, Technical
University of Denmark, said, it can
be ruled out that the composition
of the final food will altered
if water is properly treated in
advanced filtration plants
/international-dairy.com
