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Author: Keith W. Waldron
Publisher: Elsevier
ISBN: 1845692527
Category : Technology & Engineering
Languages : en
Pages : 683
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Book Description
The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. - Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use - Explores methods to valorise waste by co-product recovery - Considers best practice in different sectors of the food industry
Author: Keith W. Waldron
Publisher: Elsevier
ISBN: 1845692527
Category : Technology & Engineering
Languages : en
Pages : 683
Get Book Here
Book Description
The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. - Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use - Explores methods to valorise waste by co-product recovery - Considers best practice in different sectors of the food industry
Author: Keith W. Waldron
Publisher: Elsevier
ISBN: 1845697057
Category : Technology & Engineering
Languages : en
Pages : 676
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Book Description
...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue...(Food Science and Technology - review of Volume 1)This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers.(The Chemical Engineer - review of Volume 1)Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management.Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. - Provides essential information about the major issues and technologies involved in waste product valorisation - Examines methods to reduce water and energy consumption in partciular food industry sectors - Discusses the economic and legislative drivers for waste management and co-product recovery
Author: Keith Waldron
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 0
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Book Description
Author: K. Waldron
Publisher: CRC Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 696
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Book Description
This comprehensive collection reviews research in the field, covering optimisation of manufacturing procedures to decrease waste, reduction of energy and water expenditure, methods to valorise refuse by co-product recovery and techniques to deal with wastewater and solid waste. The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part 2 addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part 4 offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management.
Author: Keith W. Waldron
Publisher: Woodhead Pub Limited
ISBN: 9781782421412
Category : Technology & Engineering
Languages : en
Pages : 1360
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Book Description
Millions of tonnes of waste are produced every year by the agri-food industry. Disposal by landfill or incineration is already expensive and the industry faces increasing costs for the removal of refuse and remnants. The costs of energy and water are also significant for food businesses and savings can be made in these areas if the quantity of energy and water used is limited. Methods to recycle and reduce the need for disposal are therefore increasingly of interest. Volume 1: Reviews research in the field, covering optimisation of manufacturing procedures to decrease waste, reduction of energy and water expenditure, methods to valorise refuse by co-product recovery and techniques to deal with wastewater and solid waste. Volume 2: Opening chapters in Part one cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Provides essential information about the major issues and technologies involved in waste product valorisation
Author: U Sonesson
Publisher: Elsevier
ISBN: 0857090224
Category : Science
Languages : en
Pages : 436
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Book Description
Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector.Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems.With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. - Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment - Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture - Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128225920
Category : Technology & Engineering
Languages : en
Pages : 562
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Book Description
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. - Covers food waste management within the food industry by developing recovery strategies - Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products - Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
Author: Rocio Campos-Vega
Publisher: John Wiley & Sons
ISBN: 1119534100
Category : Technology & Engineering
Languages : en
Pages : 476
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Book Description
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Author: Keith W. Waldron
Publisher: Elsevier
ISBN: 1845699610
Category : Technology & Engineering
Languages : en
Pages : 497
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Book Description
Bioethanol is one of the main biofuels currently used as a petroleum-substitute in transport applications. However, conflicts over food supply and land use have made its production and utilisation a controversial topic. Second generation bioalcohol production technology, based on (bio)chemical conversion of non-food lignocellulose, offers potential advantages over existing, energy-intensive bioethanol production processes. Food vs. fuel pressures may be reduced by utilising a wider range of lignocellulosic biomass feedstocks, including energy crops, cellulosic residues, and, particularly, wastes.Bioalcohol production covers the process engineering, technology, modelling and integration of the entire production chain for second generation bioalcohol production from lignocellulosic biomass. Primarily reviewing bioethanol production, the book's coverage extends to the production of longer-chain bioalcohols which will be elemental to the future of the industry.Part one reviews the key features and processes involved in the pretreatment and fractionation of lignocellulosic biomass for bioalcohol production, including hydrothermal and thermochemical pretreatment, and fractionation to separate out valuable process feedstocks. Part two covers the hydrolysis (saccharification) processes applicable to pretreated feedstocks. This includes both acid and enzymatic approaches and also importantly covers the development of particular enzymes to improve this conversion step. This coverage is extended in Part three, with chapters reviewing integrated hydrolysis and fermentation processes, and fermentation and co-fermentation challenges of lignocellulose-derived sugars, as well as separation and purification processes for bioalcohol extraction.Part four examines the analysis, monitoring and modelling approaches relating to process and quality control in the pretreatment, hydrolysis and fermentation steps of lignocellulose-to-bioalcohol production. Finally, Part five discusses the life-cycle assessment of lignocellulose-to-bioalcohol production, as well as the production of valuable chemicals and longer-chain alcohols from lignocellulosic biomass.With its distinguished international team of contributors, Bioalcohol production is a standard reference for fuel engineers, industrial chemists and biochemists, plant scientists and researchers in this area. - Provides an overview of the life-cycle assessment of lignocelluloses-to-bioalcohol production - Reviews the key features and processes involved in the pre-treatment and fractionation of lignocellulosic biomass for bioalcohol production - Examines the analysis, monitoring and modelling approaches relating to process and quality control in pre-treatment, hydrolysis and fermentation
Author: Anil Kumar Anal
Publisher: John Wiley & Sons
ISBN: 1118432932
Category : Technology & Engineering
Languages : en
Pages : 592
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Book Description
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
