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Chapter 14. Bottled and Drinking Water
出版Elsevier Inc. Chapters, 2013-11-01
主題Technology & Engineering / Food Science / General
ISBN01280565339780128056530
URLhttp://books.google.com.hk/books?id=GwV1DAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋In the food industry, water can be the end product, such as bottled water, or be an ingredient of a wide range of commodities. In addition, water may be used as a means to produce the food, such as irrigation water and shellfish growing waters, and in food processing, such as for washing produce and/or the materials for food production/processing. Also, water may be used as a transport mechanism. In each of these cases, the consumer is subjected to possible human health hazards in the water. This chapter focuses on the different types of source water used for the production of (drinking) water used in the food industry and potential hazards related to water intended for direct use by the consumer (bottled water, tap water, ice cubes), or indirectly as an ingredient of any food commodity that is consumed without further processing for safety. Practical cases are presented for the assessment of the safety of water, processes for water treatment, water reuse in the food industry and bottled water safety.