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dc.contributor.authorKiepper, Brianen_US
dc.contributor.authorMerka, Williamen_US
dc.contributor.authorReynolds, A. Estesen_US
dc.contributor.editorHatcher, Kathryn J.en_US
dc.date.accessioned2013-06-05T20:25:51Z
dc.date.available2013-06-05T20:25:51Z
dc.date.issued1999-03
dc.identifier.isbn0-935835-06-7
dc.identifier.urihttp://hdl.handle.net/1853/47223
dc.descriptionProceedings of the 1999 Georgia Water Resources Conference, March 30 and 31, Athens, Georgia.en_US
dc.description.abstractGeorgia's food processing industry continues to use water in staggering quantities for cleaning, sanitation, heat transfer, and waste transportation. However, Georgia's municipal water and sewer rates continue to increase. Food processors have the opportunity to save or recover literally hundreds of thousands of dollars each year by establishing water conservation and waste minimization programs within their facilities. Using the essential foundation of both initial and continuous management support, food processors who institute water conservation program which emphasize leak detection and elimination, water pressure regulation, minimal clean water use, and process water reuse, can curb rising overhead utility costs associated with public water and sewer usage. Also, by using waste minimization techniques of dry cleaning, biproduct recovery, and process equipment observation, food processors can minimize the amount of sellable product lost to the waste streamen_US
dc.description.sponsorshipSponsored and Organized by: U.S. Geological Survey, Georgia Department of Natural Resources, The University of Georgia, Georgia State University, Georgia Institute of Technologyen_US
dc.description.statementofresponsibilityThis book was published by the Institute of Ecology, The University of Georgia, Athens, Georgia 30602-2202 with partial funding provided by the U.S. Department of Interior, geological Survey, through the Georgia Water Research Insttitute as authorized by the Water Research Institutes Authorization Act of 1990 (P.L. 101-397). The views and statements advanced in this publication are solely those of the authors and do not represent official views or policies of the University of Georgia or the U.S. Geological Survey or the conference sponsors.en_US
dc.language.isoen_USen_US
dc.publisherGeorgia Institute of Technologyen_US
dc.relation.ispartofseriesGWRI1999. Water Supply Managementen_US
dc.subjectWater resources managementen_US
dc.subjectFood processing industryen_US
dc.subjectWater conservationen_US
dc.subjectWaste minimization programsen_US
dc.subjectProcess water reuseen_US
dc.titleWater Conservation and Waste Minimization Techniques for Georgia's Food Processing Industryen_US
dc.typeProceedingsen_US
dc.contributor.corporatenameUniversity of Georgia. Dept. of Biological and Agricultural Engineeringen_US
dc.contributor.corporatenameUniversity of Georgia. Dept. of Poultry Scienceen_US
dc.contributor.corporatenameUniversity of Georgia. Dept. of Food Science and Technologyen_US
dc.publisher.originalInstitute of Ecologyen_US


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