Outline Background: Water as a resource Context: REWARD project - - PDF document

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Outline Background: Water as a resource Context: REWARD project - - PDF document

Aug 16, 2022 592 likes •717 views

TUM School of Management Technische Universitt Mnchen Modelling water reuse in the food industry Opportunities and challenges Renzo Akkerman Dept. of Chemical and Biochemical Engineering Professor in Operations Management and Technology,

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Modelling water reuse in the food industry Opportunities and challenges

Renzo Akkerman

Professor in Operations Management and Technology, TUM School of Management, Technische Universität München

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REWARD

This presentation is
 part of the 2014 SFSU Business Ethics Week

TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Outline

  • Background:
  • Water as a resource
  • Context: REWARD project à Interdisciplinary research
  • State of the art
  • Current research challenges

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Water as a resource

  • Lots of water wasted in food and bioprocessing industries
  • Cleaning, cooling, heating, transportation, …
  • Increasingly scarce resource à costs
  • Also: environmental impact à Legislation
  • Significant reuse opportunities, but lacking technical and

management methods to assure high-quality and safe reuse

  • “Companies that fail to take action face the threat of business

interruption, reputational and regulatory risks” (PriceWaterhouseCoopers, 2011)

3 TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Water as a resource

  • …

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What are we using water for? Freshwater availability…

Sources: http://www.unep.org/dewa/vitalwater/article77.html; http://www.fao.org/nr/water/aquastat/water_use/index.stm

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Water as a resource

  • …

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and water scarcity (also in developed countries) What are we using water for? Freshwater availability…

Sources: http://www.unep.org/dewa/vitalwater/article77.html; http://www.fao.org/nr/water/aquastat/water_use/index.stm TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

REWARD – Interdisciplinary research

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“Combining real-time monitoring and sensor development with clear quality and safety guidelines in pro-active management support”

See also: http://models.life.ku.dk/reward

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

REWARD – Role of TUM

Water Supply Chain Management in food and bioprocessing

  • Develop decision support tools for water reduction and reuse
  • Strong link to water quality parameters and measuring

technologies from the project partners

  • Application/development of tools for cases
  • Reduction and reuse of water resources
  • Within the process
  • Within the factory
  • Within the supply chain
  • Relate to production planning and control /

supply chain integration

  • Contribute to environmentally friendly and

competitive industry

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Work package leader: Other participants:

School of Management TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art

Extensive literature review:

  • Keyword search in
  • Web of Science
  • ScienceDirect
  • Title and abstract review
  • Identification of related papers
  • Full-text review + citation analysis

à à Final sample: 46 relevant papers

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art

Extensive literature review: Results / categorization

  • Mostly chemical engineering journals
  • Both batch and continuous processes

(food industry à Mainly batch)

  • Variety of industries covered
  • Single contaminant vs. multiple
  • Mostly modelling approach + case example
  • Graphical methods
  • Optimization methods

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1 2 3 4 5 6 7 8 9 10

  • Jour. of Cleaner Prod.
  • Comp. & Chem. Eng.
  • Chem. Eng. Science
  • Chem. Eng. RSRCH & Design
  • Adv. in Env. RSRCH
  • Am. Inst. of Chem. Eng.
  • Ind. & Eng. Chem. RSRCH
  • Proc. Safety and Env. Prot.

Res., Cons. and Rec.

  • thers

(over 3 decades)

TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art

Extensive literature review: Results / categorization

  • Mostly chemical engineering journals
  • Both batch and continuous processes

(food industry à Mainly batch)

  • Variety of industries covered
  • Single contaminant vs. multiple
  • Mostly modelling approach + case example
  • Graphical methods
  • Optimization methods

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10 20 30 batch continuous

Batch vs. continuous

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art

Extensive literature review: Results / categorization

  • Mostly chemical engineering journals
  • Both batch and continuous processes

(food industry à Mainly batch)

  • Variety of industries covered
  • Single contaminant vs. multiple
  • Mostly modelling approach + case example
  • Graphical methods
  • Optimization methods

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5 10 15 20 25 30 process industries food industries chemical refinery; process industries N/A 1 2 3 4 5 6 7 8 9 10

dairy; edible bean; corn masa winery food in general brewery fruit juice TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art – Example paper

  • Oliver et al. (2008), Journal of Cleaner Production
  • More infrastructure design than management (use of averages)
  • Basis: Winery in San Juan, Argentina
  • Focus on water use in cleaning operations
  • Contaminants:
  • Chemical oxygen demand (COD)
  • Total suspended solids (TSS)
  • Optimization model focuses on:
  • Number of necessary tanks
  • Destination tanks and feedings tank of every water stream
  • Additional freshwater flowrate above the minimum

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Contaminant concentration

t’ i t i’ k j k’ j’

Ft’Et’ Ft Et EkFk Ek’Fk’

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art – Example paper

  • Oliver et al. (2008), Journal of Cleaner Production
  • More infrastructure design than management (use of averages)
  • Basis: Winery in San Juan, Argentina
  • Focus on water use in cleaning operations
  • Contaminants:
  • Chemical oxygen demand (COD)
  • Total suspended solids (TSS)
  • Optimization model focuses on:
  • Number of necessary tanks,
  • Destination tank and feeding tank of every water stream
  • Additional freshwater flowrate above the minimum

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Contaminant concentration

t’ i t i’ k j k’ j’

Ft’Et’ Ft Et EkFk Ek’Fk’ Tank washing 1º (4) Tk1 Tank washing 2º (22) Tank washing 1º (21) Floor cleaning (1) Floor cleaning (3) Floor cleaning (6) Land filter washing 1º (7) Land filter washing 2º (8) Vacuum filter washing 1º (9) Vacuum filter washing 2º(10) Vacuum pump seal 1º (11) Land filter washing 2º (24) Tk2 Floor cleaning (12) Cartridge filter washing 2º (26) Floor cleaning (20) Bottles rinsing (29) Plates filter washing 1º (23) Cartridge filter washing 1º (25) Floor cleaning (27) Vacuum pump seal 1º (30) Equipment washing (28) Centrifugation (13) Equipment washing (2) Tank washing 2º (5) Equipment washing (14)

TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art

Extensive literature review: Results / categorization

  • Mostly chemical engineering journals
  • Both batch and continuous processes

(food industry à Mainly batch)

  • Variety of industries covered
  • Single contaminant vs. multiple
  • Mostly modelling approach + case example
  • Graphical methods
  • Optimization methods

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Single vs. multiple contaminants graphical

  • ptimization

multiple single 16 20 Graphical vs. optimization methods

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

State of the art – Conclusions

  • Clear distinction between:
  • Graphical methods for a single contaminant in continuous

processes

  • Optimization methods for multiple contaminants in batch processes

à relevant for food production settings

  • Mostly focused on design of production systems

à Consideration of timing / planning decisions? à Especially for batch production, this would be essential

  • Link to engineering disciplines

à Improved measuring à on-line decision making on reuse

19 TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

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Possibilities

  • Immediate reuse or recycle (w/o lag)
  • direct reuse
  • after treatment (usually continuous)
  • Reuse at a later stage

(with lag à may need buffer storage)

  • Treatmentà Storageà Reuse
  • Treatment(Slower process) à Reuse
  • Storage w/o treatment à Reuse

à à Link to planning (and/or design)?

Current work in REWARD

P 1 P 2

waterflow

P 1 treatment P 2 P 1 treatment P 1 treatment P 2

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

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Possibilities

  • Immediate reuse or recycle (w/o lag)
  • direct reuse
  • after treatment (usually continuous)
  • Reuse at a later stage

(with lag à may need buffer storage)

  • Treatmentà Storageà Reuse
  • Treatment(Slower process) à Reuse
  • Storage w/o treatment à Reuse

Factors to consider:

  • Legal Restrictions
  • Time lag in treatment
  • Storage & treatment expenses
  • Piping & network costs
  • ….

Optimization Trade offs

Current work in REWARD

How much is increasing water reuse worth in relation to operational efficiency, 
 customer service, …?

TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Final remarks

  • Water increasingly in focus
  • Idealist: “Lot of opportunity to improve on our use of limited natural

resources”

  • Realist: “Often not enough financial incentive to do so…”
  • However, more and more restrictive legislation sometimes

leads to limitations on growth (capacity extensions not possible) à à Here, the financial incentive is there!

  • Relation to food waste?

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Acknowledgements

REWARD project

  • Funding: Danish Council for Strategic Research
  • Project partners at: Copenhagen University; Technical University of

Denmark; DHI; Arla; Novozymes; Alectia; DSS; LiqTech Technische Universität München

  • Pulluru Sai Jishna, PhD student
  • Ludwig Graf, BSc student
  • Christian Weiner, MSc student

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REWARD

TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

References

  • Oliver, P., Rodríguez, R., Udaquiola, S. (2008), Water use optimization in

batch process industries. Part 1: design of the water network. Journal of Cleaner Production 16(12): 1275–86.

  • PriceWaterhouseCoopers (2011). “The true value of water: Best practices

for managing water risks and opportunities.” PwC Global Best Practices Focus Paper.

  • Websites:
  • http://www.unep.org/dewa/vitalwater/article77.html
  • http://www.fao.org/nr/water/aquastat/water_use/index.stm
  • http://unwater.org

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TUM School of Management Technische Universität München

  • Dept. of Chemical and Biochemical Engineering

Contact

  • Prof. Dr. Renzo Akkerman

E-Mail: renzo.akkerman@tum.de Webpage: www.oscm.wi.tum.de

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