ÁGUA NA INDÚSTRIA DE ALIMENTOS: ESTIMATIVA DA DEMANDA HÍDRICA E POTENCIAL DE REUSO DE EFLUENTES LÍQUIDOS

Abstract

The food industry, especially meat processing, uses large volumes of water to maintain adequate hygienic conditions. The reuse of water or the use of wastewater is a concept that gains strength with the new sustainability strategies in the market and when associated with the discussion about the availability of water resources, it becomes a reality that forces industries to make a sustainable management of their waters. This work carried out a survey of sustainable and rational alternatives for the use of water in an industrial unit with animal slaughter and animal protein processing in the city of Rio Verde - Goiás. From the association of bibliographic data relevant to the topic with the estimated generation data of the company, he proposed the reuse of industrial effluents after treatment. As a result, alternatives are mapped to reduce surface water abstraction in Ribeirão Abóboras and use residual water for industrial activities that do not require potability. Thus, it is concluded that it is feasible to reuse water for less noble activities, such as watering gardens, cooling towers and washing patios and trucks, the latter being the most viable for short-term execution. The set of these practices can contribute to the reduction of up to 64.85% of the estimated for daily consumption.