DESIGN OF AN AUTOMATIC WATER RESOURCE MANAGEMENT SYSTEM IN THE FOOD INDUSTRY

Abstract

This article presents the design methodology for an automatic water resource management system in food industry enterprises. The critical role of water in food processing — washing, steam generation, heat exchange, cleaning-in-place (CIP), and product formulation — is analyzed alongside the limitations of manual water management practices. A three-tier automated system is designed: field level (flow meters, pressure and level sensors, pH analyzers), control level (Siemens S7-1500 PLC with PID and cascade control loops), and supervisory level (SCADA with predictive analytics). Mathematical modeling in MATLAB/Simulink with Cohen-Coon PID tuning demonstrates that the automated system reduces water consumption by 28.4%, decreases wastewater generation by 31.7%, maintains process water parameters within specification 97.3% of operating time, and lowers operating costs by 22.6% compared to conventional manual management.