ABSTRACT
All cleaning procedures use water for rinsing purposes, and water is an ingredient in many foods. The amount of water treatment required depends on the quality of the raw water, e.g. water from a lowland river may require a whole range of treatment processes, whereas that from an artesian well may require only minimal treatment. This chapter outlines a whole range of treatment methods which may be applied to the production of potable water. Methods of aeration include spillage of the water over weirs, the use of spray nozzles, and direct injection of compressed air. A secondary purpose of chlorination is the removal, by oxidation, of certain chemical contaminants, e.g. iron and manganese salts, hydrogen sulphide. To understand the practical aspects of chlorination, it is necessary, first, to understand the chemistry of the process. Increasing industrialization and the use of water for irrigation of agricultural lands is placing severe constraints on the future availability of water supplies.
