Utilization of By-Products and Treatment of Waste in the Food Industry deals with the main features of utilization of the food industry waste, defined as by-product, and the treatments necessary to discard waste to environmental acceptors.

Topics range from an overview about ways of utilization, the necessity of food waste utilization, treatment according to established standards and directives, methods and applications of treatments for wastewater, the use of anaerobic fermentation technology, and ideas for the range of possible useable wastes.

Contents

1. Waste related to the food industry: a challenge in material loops
2. Introduction to food waste treatment: the 14001 standards
3. Basic unit operations in wastewaater treatment
4. Anaerobic digestion of organc residues and wastes
5. Fundamentals and applications of anaerobic digestion for sustainable treatment of food industry wastewater
6. Fermentation of distiller's wash in a biogas plant
7. Brewery and winery wastewater treatment: some focal points of design and operation
8. Olive mill wastewater treatment
9. Anaerobic degradation of animal by-products
10. Utilization of whey
11. Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants
12. Utilization of by-products in the fish industry
13. Examples of special case studies in different branches
14. Incineration of solid food waste: a project about spent grain
15. Composting of food and agricultural wastes

Index

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