Ainia Organises a day on sustainable management of the water in the industry agroalimentaria

The utilisation of the water in the alimentary companies is essential for the development of the productive activity. The total consumption in the industry would feed European can oscillate between 8% and 15% of the total consumption of the industry according to a report of the CIAA (2007), what would suppose of 1% to 1,8% of the total of water consumed in Europe.

The water constitutes a key resource but limited for the development of the activity of the alimentary industry. Like ingredient and support of crowd of productive operations and auxiliaries (transport, cleaning and disinfection, thermal sensors treatments, refrigeration, etc) the water finds present and constitutes a tool insustituible.

The consumption and disposal of this resource after his use poses a series of technological questions, social, economic and environingingmental that affect of significant form the sustainability on a long-term basis. “The management of the water in the company constitutes an element of cost of first magnitude in a lot of subsectores agroalimentarios with an intensive use of the resource. The improvement in the management of the water and of the residual water in the industry, repercute in the rationalisation of the costs associated (power, canon, consumption, treatment of waters of process and residual, etc.) reaching significant economic savings”, comments  Mireia Fiter, technician of the department of quality and environingingment of Ainia.

In this regard, Ainia technological centre has organised a day on 5 July in his installations to know with accuracy the cycle of the water, identifying the real costs of his management, detecting options of improvement and how focalizar efforts in the appearances more ineficientes or with a potential elder of economic return.

Amongst other subjects, will tackle the new tendencies in the management of the water, like the Footprint Hídrica; the technological options for the improvement of the management and treatment of the water; how develop a balance of water in the company or the adoption of strategic integrated cheese cheese in plan of improvement.

Likewise, will carry out practical cases of company headed to show savings by optimisation of pumpings of water; measures of improvement in the waste management water and/or how quantify the saving reached in industries of the alimentary sector.

The technological centre will gather in this occasion to managers in environingingmental subjects of companies of the sector agroalimentario and affine like the chemist or cosmetic; cooperatives, companies of depuración of waste water, engineers, consultoras or professional of the administration. This day freamers inside the cycle of formative and informative activities that Ainia is developing along this year with reason of his 25 anniversary.