Valorization Of Food Processing By Products

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Valorization Of Food Processing By Products

Author : M. Chandrasekaran
ISBN : 9781439848852
Genre : Science
File Size : 48.45 MB
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Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.
Category: Science

Valorization Of Food Processing By Products

Author : M. Chandrasekaran
ISBN : 9781439848876
Genre : Science
File Size : 90.36 MB
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Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the s
Category: Science

Valorization Of Fruit Processing By Products

Author : Charis M. Galanakis
ISBN : 9780128173732
Genre : Technology & Engineering
File Size : 32.22 MB
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Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product Discusses the valorization of by-products derived from different fruits Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate
Category: Technology & Engineering

Green Extraction And Valorization Of By Products From Food Processing

Author : Francisco J. Barba
ISBN : 9781000546842
Genre : Science
File Size : 69.91 MB
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Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.
Category: Science

Valorization Of Wine Making By Products

Author : Matteo Bordiga, PhD
ISBN : 1482255332
Genre : Technology & Engineering
File Size : 26.21 MB
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Vine cultivation and the wine making process generate a significant number of waste by-products. including pruning, stem, pomace and seeds, carbon dioxide, and wastewater. Efficient utilization of food processing by-products represents challenges for the profitability of the food industry. Efforts need to be made to optimize the technology to minimize by-product waste. This book provides a comprehensive overview of wine making by-products and their potential utilization, presenting a number of value adding technologies for the valorization of those products.
Category: Technology & Engineering

Food Processing Technologies

Author : Amit K. Jaiswal
ISBN : 9781315355108
Genre : Technology & Engineering
File Size : 35.20 MB
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The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Category: Technology & Engineering

Valorization Of Agri Food Wastes And By Products

Author : Rajeev Bhat
ISBN : 012824044X
Genre : Technology & Engineering
File Size : 81.91 MB
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Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts
Category: Technology & Engineering

Food Preservation And Waste Exploitation

Author : Sonia A. Socaci
ISBN : 9781789854251
Genre : Technology & Engineering
File Size : 31.89 MB
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One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.
Category: Technology & Engineering

Handbook Of Coffee Processing By Products

Author : Charis Michel Galanakis
ISBN : 9780128112915
Genre : Technology & Engineering
File Size : 73.7 MB
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Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols. Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols
Category: Technology & Engineering

Handbook Of Waste Management And Co Product Recovery In Food Processing

Author : Keith W. Waldron
ISBN : 1845690257
Genre : Technology & Engineering
File Size : 46.22 MB
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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
Category: Technology & Engineering

The Interaction Of Food Industry And Environment

Author : Charis M. Galanakis
ISBN : 9780128175156
Genre : Science
File Size : 89.15 MB
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The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more
Category: Science

Agrindex

Author :
ISBN : CORNELL:31924063048403
Genre : Agriculture
File Size : 84.83 MB
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Category: Agriculture

Evaluation Of Alternative Valorization Options For Institutional And Industrial Food Wastes

Author : Swati Hegde
ISBN : OCLC:1097679131
Genre : Fermentation
File Size : 65.93 MB
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"In recent years many countries and several regions in the United States have passed legislation on banning landfilling of organic waste. It is a well-known fact that organic wastes, including food scraps, generate methane under anaerobic landfill environments and contribute significantly to global warming. As more regions are mandated to follow the landfill ban, there is an increasing demand for alternative technologies for the disposal, treatment and upcycling of food wastes. Disposal and treatment may not result in any value-added products and hence are not the most efficient ways to manage food waste. As food waste has a high energy value due to the presence of organic nutrients, it can be a suitable resource to generate energy, fuels, chemicals, and materials through ‘valorization’ technologies. Therefore, to proactively address food waste management issues in the future, this dissertation evaluated three alternative food waste valorization options for institutional (food scraps) and industrial food wastes. First, the food scraps and industrial food wastes were characterized for their chemical composition such as organic and inorganic nutrients. The objectives of this study were to (a) provide a detailed database on chemical characteristics of food scraps and industrial food wastes based on in-house laboratory measurements, third-party analysis, and literature data; (b) analyze the data obtained to understand the variability in characteristics between different sources of food waste. The outcomes of this chapter resulted in a comprehensive data collection and statistical analysis for food scraps from various sources and 10 different industrial food waste streams. The developed data inventory is useful to anyone who does not have resources to carry out food waste characterization and researchers who work on food waste modeling studies. Second, the process issues related to anaerobic digestion of food scraps were address using an experimental study. Process instability is a major issue in food scrap digestion at higher organic loading rates, and often leads to digester failure. The objectives of this study were to (a) study the effect of increasing organic loading rate on the stability of the process by monitoring several process parameters, and (b) offer a solution to the instability issues using an unconventional co-digestion approach. The experiments were carried out in semi-continuous mode with a daily feeding cycle to mimic the real-world conditions as closely as possible. Process parameters such as pH, volatile fatty acids, alkalinity, ammonia, biogas production, methane and hydrogen sulfide content of biogas were monitored on a regular basis. Results of this experiment provided useful information for digester operation on the threshold levels of various process parameters to that would help avoid a digester failure. Co-digestion of food scraps with other food sector wastes such as acid whey, wasted bread and soiled paper napkins were proven to significantly improve process stability and helped achieve high organic loading rate during the digestion of food scraps. These results are useful in the operation of non-farm digesters where conventional co-substrates (such as animal manure) are not available or not practical to haul. Third, the use of fermentation technology in food waste management was evaluated for its technological feasibility. While anaerobic digestion is a well-developed technology for organic waste management with a few processes issues related to food scrap digestion, the use of fermentation in food waste management is not well documented. Food waste fermentation to produce value-added fuels and chemicals is taking shape only in recent years. The objective of this work was to provide ‘state-of-the-art’ knowledge on fermentation of food wastes in the production of products, specifically ethanol, 1-butanol, iso-butanol, and organic acids using experimental and published data. With a combination of experimentally obtained and previously published studies, a matrix was developed that maps the suitability of producing either alcohols or organic acids from various food wastes. The outcomes of this study provided a contemporary knowledge on the research status related to food waste fermentation. Also, the types of food wastes that can be potential feedstocks for fermentation to produce ethanol, butanol, lactic acid and succinic acid were suggested through the developed matrix. The outcomes from this work provide useful qualitative information to the growing number of businesses in the waste management world looking for newer and more efficient options for food waste valorization. Finally, the potential of thermochemical conversion as a food waste management strategy was explored using an exergy analysis and life cycle thinking approach. Use of thermochemical processing to produce a soil amendment called biochar is a circular economy inspired approach and needs evaluation as there is a limited number of research studies in this area. The objectives of this study were to (a) produce biochar using a small-scale commercial thermochemical processing unit and characterize the biochar for elemental composition, (b) estimate the exergy efficiency of various scenarios, and (c) estimate the global warming potential (GWP) by expanding the system boundary to use biochar as a soil amendment. Based on these results, the most practical options for management of food waste were recommended to produce biochar or thermal energy. The exergy analysis combined with GWP potential estimations can assist operators of thermochemical conversion systems to decide upon the practical operating conditions, and policy makers to consider and regulate newer technologies for food waste management."--Abstract.
Category: Fermentation

Saving Food

Author : Charis M. Galanakis
ISBN : 9780128157091
Genre : Political Science
File Size : 51.34 MB
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Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions
Category: Political Science

Integrated Processing Technologies For Food And Agricultural By Products

Author : Zhongli Pan
ISBN : 9780128141397
Genre : Business & Economics
File Size : 54.12 MB
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Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
Category: Business & Economics

Handbook Of Waste Management And Co Product Recovery In Food Processing

Author : Keith W. Waldron
ISBN : 1782421416
Genre : Technology & Engineering
File Size : 39.42 MB
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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
Category: Technology & Engineering

Proceedings

Author :
ISBN : CORNELL:31924013794320
Genre : Agriculture
File Size : 48.47 MB
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Category: Agriculture

Handbook Of Grape Processing By Products

Author : Charis Michel Galanakis
ISBN : 9780128098714
Genre : Science
File Size : 21.88 MB
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Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. Presents in-depth information on grape processing Addresses the urgent need for sustainability within wineries Reveals the opportunities of reutilizing processing by-products in profitable ways Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
Category: Science