What should be the water quality standards for the water used for juice production in FMCG industry?

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What should be the water quality standards for the water used for juice production in fast moving consumer goods industry?

much appreciated.

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9 Answers

  1. It must be as per BIS 10500 for Drinking water. However certain parameters are crucial if water is going into the product. For example Iron in water. It may cause discoloration of Juice. High calcium and magnesium may cause precipitation. As a consultant I have always preferred BIS 1500 for the quality of process water. For Details please contact rvsveipl@gmail.com

  2. Dear Vishnu Ravi Ram K,
    You should be guided by the standards, sanitary rules and regulations of India, as well as the Guidelines on the quality of drinking water of the World Health Organization (WHO).
    But they can allow, in the main, to produce drinking water that is clear of various contaminations.
    Distilled water is the same pure, but she is of little useful and in large quantities can even be harmful to human health.
    If you are interested in the possibility of producing not only clean, but also useful (biologically active) drinking water, then we can cooperate.
    Best wishes,
    Chemist-ecologist Vitalius Gediminas.

  3. WELL MR ANTHONY JONES, 

    What country are you living in; certainly not the United States.  There are extensive regulations here.  An aggressive social media campaign?  Wow, comments from people who know nothing about what they are talking about,  You claim to have a Ph.D. in something or other, mayby elementary education, or political science (if there is such a thing as the science of politics).   I do see an Ltd after a company name, people in England use that: so, just to let you know, England has food and drinking water regulations too.  

    The knowledge of even a little chemistry before talking about the levels of metals would be nice.  Arsenic and lead can be found almost everywhere with an ICP, or mass spec, and the better the detection levels available  - the more people get excited about nothing.  

    The questions are how low do we need to go in the metal analysis, and when to we reash the point where it should not even be reported as a positive test, just less than the required levels  - because it will upset some people who just don't know science. 

    We should follow mer Hindiyeh: "refer to your country standards for drinking water for for food beverage."

     

     

    Waymon E. Hofheins

    Chemist, Microbiologist, MBA

  4. Vishnu,  I don't know if you saw the recent study by Consumer Reports (https://www.consumerreports.org/food-safety/arsenic-and-lead-are-in-your-fruit-juice-what-you-need-to-know/), but a lot of juice products have serious levels of contaminants. 

    I would suggest a rigorous review of input ingredients, then market the product with that slogan - not contaminated with metals.  It may be more upfront costs, but you could reap the rewards with an aggressive social media campaign.  Depending on your water source, I would seek assistance at evaluating treatment options. 

     

    Anthony T. Jones, Ph.D.

    Executive Chair

    Waterhound Futures Ltd.

  5. You should refer to your country standards for drinking water or for food beverage, it should reflect what you need. Best regarsd

    1 Comment

    1. I did refer to our country standards. But i everytime i search for that i landed up in finding the standards for drinking water/mineral water bottling standards. My concern is that will those standards be the same for beverages because this water will be mixed with other ingredients as well. So is it the right way to adopt the same standards as for bottling plants.

       

  6. Basic sanitary specifications for bottled water
    The product object of this order, must comply with the following specifications:

    6.1 Organoleptic and physical
    Odor Odorless
    Taste Tasteless
    Maximum limit
    Color 15 Units of true color * on the scale of platinum-cobalt
    Turbiedad 5 Units of UTN
    * Only that produced by solids dissolved in water.

    6.2 Physicochemical
    pH 6.5 - 8.5
    Maximum Limit mg / l
    Total alkalinity 300.00 as CaCO3
    Aluminum 0.20
    Arsenic 0.05
    Barium 0.70
    Cadmium 0.005
    Cyanides as CN- 0.05
    Free residual chlorine after 0.10 minimum contact time of 30 minutes
    Chlorides such as Cl- 250.00
    Copper 1.00
    Total Chromium 0.05
    Total hardness as CaCO3 200.00
    Phenolic or phenolic compounds 0.001
    Iron 0.30
    Fluorides as F- 0.70
    Manganese 0.05
    Mercury 0.001
    Nitrates as N 10.00
    Nitrites as N 0.05
    Ammoniacal nitrogen as N 0.50
    Total organic nitrogen as N 0.10
    Oxygen consumed in acid medium 2.00
    Ozone when packing 0.40
    Silver 0.05
    Lead 0.02
    Dissolved solids total 500.00
    Sulfates as SO4 = 250.00
    Active substances to methylene blue 0.50
    Total trihalomethanes 0.10
    Zinc 3.00
     

    6.3 Microbiological
    Maximum limit
    Aerobic mesophilic UFC / ml 100
    Total coliforms * NMP / 100 ml not detectable
    Total coliforms ** UFC / 100 ml zero
    Vibrio cholerae *** Negative
    * Most likely number technique.
    ** Membrane filtration method.
    *** Under emergency health situations, the Ministry of Health, without prejudice to the attributions of other Dependencies of the Executive, will establish the cases in which the presence of this biological agent will have to be determined.

    6.4 Pesticides
    Maximum Limit μg / l
    Aldrin and Dieldrin (separated or combined) 0.03
    Chlordane (total isomers) 0.30
    DDT (Dichloro diphenyl trichloroethane) 1.00
    (total of isomers)
    Gamma-HCH (lindane) 2.00
    Hexachlorobenzene 0.01
    Heptachlor and heptachlor epoxide 0.03
    Methoxychlor (1,1,1-Trichlor, 2,2, bis 20,00
    (p-methoxy-phenyl) ethane)
    2,4-D (2,4-dichlorophenoxyacetic acid) 30.00

  7. Worked with a tasting pannel for a large food manufacturing company.  It is not what you want to sell them that matters.  It is about the quality of water that doesn't affect the taste:  that depends upon the quality of water supplied to the food plant.  I worked with 17 manufacturing plants.  Some plants did some filtraion, some did nothing.  All had a city water supply.  I am now a consultant for some food manufacturing companies.  One has a well with considerable iron: it has to be treated.  I also so work for a couple of pharmaceutical companies: they require a wide range of pretreatment, and RO. 

  8. I agree with Mr. Cifuentes that single pass RO is likely to meet uniformity, sanitary, and taste standards far more easily than anything else, but with the caveat that you must invest in upstream pre-treatment to protect the membranes, and condition the incoming water to usable quality, or you will have variable results with your systems.  Make sure not to over-design the capacity of the RO system by too much, so that it should never make short hours runs, but should be running 24 hours, seven days each week.

     

  9. Other than fit for human consumption, it's more of a quality decision.  I'd say carbon filtration to remove organics that can cause taste and odor issues is a good idea.  A stainless steel carbon tower that can be steam sanitized.  Other than that, does RO permeate make the product taste better, and is the money worth it?  Or, are you looking for consistency of product from location to location where source water can vary?  In that case, a single pass of RO would probably be sufficient to eliminate taste differences for most.

    1 Comment

    1. But is it necessary to give the pre-treatment system and RO in stainless steel? Whats your opinion on giving a viable MOC like FRP for constructing the whole system ?