Optimizing Water Use in Yeast Production
The food and beverage industry faces significant challenges in the coming decade due to water scarcity, particularly for a leading global yeast producer that requires five liters of water for every 50 grams of yeast. The company has set an environmental goal to maximize water reuse and increase energy efficiency in its production process. To achieve this, they introduced a membrane filtration step, in collaboration with Alfa Laval, which removes water before the evaporation phase, saving energy and allowing the treated water to be reused.
The food and beverage industry faces significant challenges in the coming decade due to water scarcity, particularly for a leading global yeast producer that requires five liters of water for every 50 grams of yeast. The company has set an environmental goal to maximize water reuse and increase energy efficiency in its production process. To achieve this, they introduced a membrane filtration step, in collaboration with Alfa Laval, which removes water before the evaporation phase, saving energy and allowing the treated water to be reused. Alain Molina of Alfa Laval highlights the potential for further water recovery in the final production stage. The company plans to replicate this installation using Alfa Laval membrane technology at its other factories worldwide, aiming to reduce the energy cost of the evaporation step.
Original article available here.
