1ST Flashcards
is always an important consideration in all food processing operation. Life and hygiene is impossible without adequate supply of water.
water supply
is essential to human, animal and plant life. It is needed for heating, and cooling process. It serve a vehicle for washing raw food materials, equipments, utensils and premises and as important component of many food items.
water
SOURCES OF WATER
Probable sources of water are:
1.) Surface water- eg, creeks, lagoons, seas and lakes.
2.)Groundwater - eg, deep well and artesian wells.
3.) Municipal water supply - municipal reservoir of treated water.
4.) Rain water- supply cannot be depended on as it varies with the weather.
is necessary to make the water safe, palatable and neutral, that is neither scale forming nor corrosive.
water treatment
relates to the destruction of pathogenic organisms.
safety
relates to such physical and chemical characteristics as tastes, odors, turbidity, and presence of iron and manganese.
palatability
relates to acidity and alkalinity, hydrogen - ion concentration and hardness.
neutrality
GENERAL METHODS OF WATER TREATMENT
Coagulation and Flocculation
Sedimentation
Filtration
Water softening
Aeration
Chlorination
the chemical water treatment process used to remove solids from water, by manipulating electrostatic charges of particles suspended in water.
coagulation
It is a process that removes solids that float and settle in the water.
sedimentation
the process of removing or reducing the concentration of particulate matter, including suspended particles, parasites, bacteria, algae, viruses, and fungi, as well as other undesirable chemical and biological contaminants from contaminated water
filtration
a process in which the ions of calcium, magnesium and sometimes iron are removed.
water softening
consists of passing large amounts of air through water and then venting the air outside.
aeration
the addition of chlorine to drinking water systems.
chlorinaton
