El agua en la industria alimentaria

  1. Sandra Muñoz Lucas 1
  2. Rocío Sánchez García 1
  1. 1 Universidad Complutense de Madrid

    Universidad Complutense de Madrid

    Madrid, España

    ROR 02p0gd045

Boletín de la Sociedad Española de Hidrología Médica

ISSN: 0214-2813

Year of publication: 2018

Volume: 33

Issue: 2

Pages: 157-171

Type: Article

DOI: 10.23853/BSEHM.2018.0571 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Boletín de la Sociedad Española de Hidrología Médica


The principal aim of this paper is to analyse and explain the diverse types of water employed in the following food processing industries: the canning industry, the dairy industry, the meat industry, the juice industry, the brewing industry and the sugar industry. To do this, we are going to examine the required treatments that water experiences before becoming part of the nutrient produced, as well as the treatments involved in the waste waters produced by each industry previously mentioned. Every industry employes a type of water, with different qualities and characteristics. The bibliography is cited in support of the statements made in the research.