Water in the Food Industry - Capella Innovation

Water is widely used within the food processing industry. It is sprayed, injected, dripped, poured, ladled and con veyed through food processing
establishments around the world. It is used for washing, cutting and for conveying fruits and vegetables.

Water is used to lubricate food contact surfaces and other components of processing equipment. It is added to hams, candy and confectionary products. Water is used for glazing fish and other frozen foods.

It is used in sausage making and in making salsas and spaghetti sauces. Water is used in retorting and pasteurizing processes as both a heating or cooling medium. It is used equally in its gaseous, solid and liquid states.

Water is captured and stored, recycled and reused in a multitude of food processing operations. It is routinely used as a processing aid, as an indirect additive or as a food ingredient. In fact, water is frequently the primary ingredient in a wide variety of processed foods and beverages.

A safe supply of water is as critical to the food industry as it is to sustaining life on this planet. Developing and implementing a water monitoring program, particularly in light of the unique relationship between food processors and their water suppliers and current official information about waterborne contaminants, is an essential part of an effective food safety program.

At Capella Innovation we can offer you a variety of testing and analysis of water. Water should be considered as a raw material and you should perform water testing and analysis accordingly. We perform analysis with the approved methods (Ontario Ministry of the Environment (MOE)).

The water for food processing should meet the sanitation standards of national living drinking water, which can’t contain the pathogenic microorganisms. The chemicals in water mustn’t be harmful to human health. Water must not be harmful to human health.

Capella Innovations’ s water testing services include:

Physical &Chemical Testing

Conductivity
Total Organic Carbon (TOC)
Heavy Metals
Nitrate
pH
Acidity or Alkalinity
Oxidizable substances
Chloride, Sulfates & Ammonium
Calcium & Magnesium
Residue on evaporation
Aluminium
Iron, Silicates, Phosphates

Microbiological

Analysis by membrane filtration

Escherichia Coli
Pseudomonas aeruginosas
Coliforms
Total Aerobic Count