Food

Saving water in jam production

Regular, reliable cleaning of the production equipment is essential in the production of jams. In order to process and reuse the cleaning water, it must also be possible to remove allergenic residues of nuts, gluten and egg from the water. For this reason, a membrane process has been developed which enables the reuse of a part of the cleaning water.

 

View Publication

* only available in german *

 

Source: Effizienz-Agentur NRW (EFA)