Zero intake of fresh water in sugar industry

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Zero intake of fresh water in sugar industry

 Attached note to describe to achieve Zero intake of fresh water in sugar.

May be NMCG could look into the case study.

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  1. Very interesting approach. The use or re-use of condensate is perfect. But the production of condensate will need a lot of energy. Is it not better to replace evaporation/condensation by other technologies as membrane destillation? (Ludo Diels - VITO-Belgium) 

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