Effective pulp mill water quality management depends on monitoring seven distinct parameters that together describe the chemical, biological, and physical state of process water: pH, conductivity, dissolved oxygen, suspended solids, COD, ORP, and turbidity. Each has a specific operational role, and mills that put all seven under continuous measurement — rather than periodic grab sampling…
Why Slime Control Keeps Failing Slime in paper machine white water is not really a microbiology problem; it is a control problem. The microorganisms are always present in some quantity in any open or partially closed mill water loop. What separates well-controlled operations from constantly slime-troubled ones is how reliably the chemistry, biocide dosing, and…
Introduction Water hardness—primarily caused by dissolved calcium and magnesium ions—creates significant challenges throughout food processing operations. In heating and evaporation systems, hardness minerals precipitate as scale that insulates heat transfer surfaces, reducing thermal efficiency and potentially causing equipment damage. In cleaning operations, hardness interferes with surfactant effectiveness and can leave water spots on equipment and…
Introduction Water is both an ingredient and a cleaning medium in food processing, which means its quality sits directly between a facility and its consumers. The World Health Organization estimates that unsafe food causes around 600 million illnesses and 420,000 deaths a year, and water used in processing, washing and cleaning is a recognised route…
Introduction Food and beverage processing is one of the largest industrial water users in most developed economies, and its wastewater is unusually varied: high-strength streams from meat and poultry, moderate-BOD streams from fruit and vegetable lines, and nitrogen- and phosphorus-rich flows from dairy. All of it is treatable, and much of it is recoverable, but…
Introduction The Hazard Analysis Critical Control Point (HACCP) system represents the globally recognized framework for food safety management. Originally developed for NASA’s space program, HACCP principles now form the foundation of food safety regulations worldwide. The FAO/WHO Codex Alimentarius Commission establishes international HACCP standards, while national authorities mandate HACCP implementation across food production sectors. Water…