Including Fluctuations of Water Content in Feed Streams and Products for the Optimal Management of Water Resources
In the food industry, water is frequently used both as a system utility and as a component that enters products and sub products. In other words, fresh water entering the process exits it either in the wastewaters or in the products. Consequently, the usual optimisation techniques for minimizing the...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2018-08-01
|
| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/618 |