Water sources for food factories

作者：admin  点击次数：154  发布时间：2025-06-27

The water sources used by food factories can be divided into two types: surface water and groundwater.
1. Surface water
Surface water refers to water in rivers, lakes, and reservoirs. Surface water has the following characteristics: (1) It has a large amount of water and rarely suffers from water shortages. It is suitable for use in cities and industrial areas.
(2) It is easily contaminated by animals, plants, and humans, so it should be purified when used.
It contains more pathogens and is easily contaminated by domestic and industrial wastewater. (3)
(4) The hardness of surface water is lower than that of groundwater, but because it is in direct contact with the atmosphere, it has higher turbidity, higher suspended matter content, and greater water temperature fluctuations.
2. Groundwater
Groundwater has the following characteristics:
(1) Because it is far away from the surface, the turbidity, impurities, and suspended matter content are all lower than those of surface water.
(2) It is less likely to be contaminated by domestic sewage, industrial wastewater, and waste, and generally has a lower bacterial content.
(3) It has a higher hardness, and calcium and magnesium dissolved in groundwater become factors of hardness. (4) Due to the heat preservation effect of the strata, its temperature is relatively stable and is not affected by the temperature changes of the four seasons. (5) It contains high levels of minerals such as iron, hydrogen sulfide, and manganese. If it is not removed before use, it is easily oxidized by air and has adverse effects (water color and taste change).