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本书分为提高食品加工过程用水和用能管理水平的关键，水耗和能耗的评估以及降耗的设计策略，用水和用能最小化的良好现场管理程序、检测措施和工艺控制等五个部分。（The book is divided into five parts, including the key to improving the water and energy use management in food processing, assessment of water consumption and energy consumption and design strategies for reducing consumption, good site management procedures for minimized water and energy use and detection measures and process control.）
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