One of the sustainability indices that is most taken into account in the food industry is water consumption. Not only for the environmental impact of its consumption, but also to reduce manufacturing costs. In the present case, the objective of this installation is to reuse the water from the production process , to minimize the operating costs of the final product.

After the study carried out, J. HUESA has opted for an installation with a capacity of 25 m 3 / h. This includes a pre-filtration pretreatment prior to Reverse Osmosis, which works as follows:

     - The waste water from the factory passes through an automatic filtration system to remove solids from the line. The filtered water will be dosed with a chemical to remove residual chlorine. And thus maintain a reducing value of water for protection and durability of the membranes. Producing a bacteriostatic effect and adjusting the pH to reduce the Langelier index. air diffuser in bd

     - An antifouling-dispersant product is then metered in. In order to avoid that the calcium and magnesium salts produce incrustations in the membranes. And therefore losses of flow of treated water.

     - The pretreated water goes to the reverse osmosis module. Where it is first filtered through 5 micron cartridges. Which includes a membrane cleaning system.

With this installation, J.HUESA adds a new benchmark in the agri-food sector that has allowed its client to minimize water consumption in a sector characterized by its variability and seasonality as regards Water.