随着原水成本持续增加，工业面临更严格的废水排放标准，人们越来越重视减少水的使用和废水的产生。这在食品行业尤为明显。通过适当设计节水或水再利用计划，工厂可以实现大量节约，包括增加净产量、减少用水、减少化学品、能源回收和降低废水处理成本。本文介绍了四种减少食品加工厂用水、废水排放、废物负荷和产品损失的基本方法。 这些措施包括:提高工厂的运营效率；制定工艺变更，以减少用水、产品浪费和废物负荷；安装废物分离管道和收集设施，收集集中废物流，供现场再利用、场外再利用；以及安装末端处理装置，从组合废水中回收潜在的可重复使用产品，并对废水进行处理。本文包括一家啤酒厂、一家薯片制造商和一家软饮料灌装厂的案例研究。

As the cost of raw water continues to increase, and industry is faced with more stringent effluent criteria, there is an increased emphasis on reducing water usage and wastewater production. This is particularly evident in the food industry. Through proper design of a water conservation or water reuse program, plants can achieve a number of savings, including an increase in net production, reduction of water usage, reduction of chemicals, energy recovery, and reduced wastewater handling costs. This paper describes four basic methods to reduce water use, wastewater discharge waste loads, and product loss in food processing plants. These are: operating the plant more efficiently; instituting process changes to reduce water use, product waste and waste loads; installing waste segregation piping and collection facilities which collect concentrated waste streams for on-site reuse, off-site reuse; and installing end-of-pipe treatment units to recover potential reusable products from combined wastewaters and treat the wastewater. The paper includes case studies from a brewery, a potato chip manufacturer, and a soft drink bottler.