SUSTAINABLE WATER RESOURCE MANAGEMENT IN FOOD PROCESSING ENTERPRISES: A WATER BALANCE MODELLING APPROACH FOR UZBEKISTAN
Keywords:
water balance, sustainable water use, recirculating water supply, food industry, Uzbekistan, water conservation, industrial ecologyAbstract
Water scarcity is among the most pressing environmental challenges facing Uzbekistan and the broader Central Asian region. This paper presents a water balance modelling methodology for optimising water consumption and minimising water losses at food processing enterprises, using a case study enterprise with a total demand of 340 m³/day. The developed model integrates domestic, production, recirculating, and fire-protection water streams into a unified hourly balance, enabling precise identification of loss points and conservation opportunities. Results demonstrate a 30% reduction in total consumptive water demand through recirculating system optimisation, water-efficient equipment selection, and scheduling alignment with actual production patterns. The study provides a practical framework applicable to Uzbekistan's food industry modernisation agenda.
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