Waste Management and Co-Product Recovery in Food Processing covers the latest developments in this area.
Part One 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.
Part Three 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.
Part Five summarizes advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.
Features:
- Examines the optimization of manufacturing procedures to decrease waste
- Discusses how to reduce energy and water expenditure
- Explores methods to valorise refuse by co-product recovery
Contents
Part 1: Key Drivers for Waste Management and Co-Product Recovery in Food Processing
Waste minimisation, management and co-product recovery in food processing: an introduction
- Introduction: food processing waste – the scale of the problem
- Diversification and risk
- Biological basis of bio-wastes
- Legislation
- Implementation of the hierarchy concept in relation to food processing co-products and wastes
- High value components and whole waste exploitation
- Layout and contents of this volume
Consumer interests in food processing waste management and co-product recovery
- Introduction: consumer interests as a key driver to improve waste management in food processing
- Societal issues related to sustainability
- Implications for food processors
Part 2: Optimising Manufacturing to Minimise Waste in Food Processing
Chain management issues and good housekeeping procedures to minimise food processing waste
- Key reasons to minimise waste
- Chain management to minimise waste
- Good housekeeping procedures to minimise raw material waste
- Effective implementation of measures to minimise waste
- Case study
Process optimisation to minimise energy use in food processing
- Introduction: energy use in food processing
- Energy saving and minimisation
- Renewables in food industry
- Overview of selected case studies
- A case study – sugar processing
Process optimisation to minimise water use in food processing
- Introduction: water use and wastage in food processing
- How to minimise water usage and wastewater treatment
- Overview of selected case studies
Part 3: Key Issues and Technologies for Food Waste Separation and Co-Product Recovery
The importance of microbiological risk management in the stabilization of food processing co-products
- Introduction: importance of microbiological risk management in stabilisation of co-products
- Strategies for microbiological risk management
- Strategies for controlling micro organisms: methods of preservation
Effects of post harvest changes in quality on the stability of plant co-products
- Changes during the fruit ripening
- Response to adverse environments
- Changes in composition
The potential for de-structuring of food processing waste by combination processing
- Destructuring effect on foods and their components
- Lessons from other industries
- Preservation processes
- Tools for breakdown/disassembly
- Processes
- Examples of combination processing
Enzymatic extraction and fermentation for the recovery of food processing products
Supercritical fluid extraction and other technologies for extraction of high value food processing co-products
- Key reasons
- Supercritical fluid extraction
- Modelling of solubility and mass transfer
- Other technologies
- Microwave assisted extraction
Membrane and filtration technologies and the separation and recovery of food processing waste
- Established membrane technologies
- New fields pf application
Separation technologies for food wastewater treatment and product recovery
- Principles for separation
- Separation and recovery technologies
Part 4: Waste Management in Particular Food Industry Sectors and Recovery of Specific Co-Products
Waste management and co-product recovery in red and white meat processing
- Waste minimisation processing and efficiency
- Responsible waste disposal
- Waste value-addition
Waste management and co-product recovery in dairy processing
- Worldwide dairy production trends
- Current status of waste problems faced by dairy industry
- Cleaner production in the dairy industry
- Co-product recovery in dairy processing
- Improving end waste management in dairy processing
Waste management and co-product recovery in fish processing
- Co-product recovery and development
- Utilising all the waste
- Utilising part of the waste
- Shellfish
Recovery and reuse of trimmings and pulps from fruit and vegetable processing
- Origin and general characterisation of the by-products
- Use of the whole by-products
- Recovery of functional biopolymers
- Upgrading of the mono/oligomeric components
High-value co-products from plant foods: nutraceuticals, micronutrients, functional ingredients
- Residues generation and key reasons for co-product recovery
- Phytochemicals present in plant food residues
- Uses of plant food residues as sources for phytochemical extracts
- Sections on important sources of high-value co-products
- Examples of phytochemical extracts from plant-food wastes
- Technological processes for phytochemicals extraction from residues
- Safety issues
High-value co-products from plant foods: cosmetics and pharmaceuticals
- Key reasons for exploiting plant-derived compounds from co-products
- Recovery of plant-based co-products for use in cosmetics and pharmaceuticals
Natural dyes from food processing wastes
- Natural dyes in technical textile dyeing operations
- The extraction step
- Sources for natural dyes – results of a screening for sources in food processing
- Natural dyes from food processing wastes – representatives examples
Improving waste management and co-product recovery in vegetable oil
- Introduction: improving waste management and co-product recovery in vegetable oil processing
- Key reasons to improve waste management in vegetable oil processing
- Co-product recovery in vegetable oil processing
- Reducing waste in vegetable oil production
- Improving end waste management in vegetable oil production
Part 5: Minimising Disposal: Wastewater and Solid Waste Management in the Food Industry
Treatment of food processing wastewater
- Food wastewaters production and characteristics
- Analysis of conventional technologies for treatment of food processing and wastewater
Dewatering systems for solid food processing waste
- Waste conditioning
- Dewatering methods
- Combining dewatering methods
- An environmental and economic choice
Fermentation, biogas and biohydrogen production from solid food processing
- Introduction: fermentation, biogas and biohydrogen production from food waste
- Key reasons to consider using anaerobic processes
- Biochemical and microbiological principles of the anaerobic process: hydrolysis, acidgenesis, methanogenesis
- Environmental and operational variables of anaerobic treatment
- High rate anaerobic bio-conversion system
- Requirement for high rate anaerobic bio-conversion systems
- Single stage anaerobic digesters
- Continuously stirred tank reactor (CSTR)
- Separation of anaerobic processes in reactor systems
- Bio-hydrogen production by anaerobic fermentation
- Producing other chemicals and useful products from food waste
Index
Also available:
Handbook of Waste Management and Co-Product Recovery
in Food Processing Volume 2
to see books of related interest