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Food Waste Recovery

Food Waste Recovery
Processing Technologies, Industrial Techniques, and Applications

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2020-12-01
  • Pages : 560
  • ISBN : 0128225920
  • Language : En, Es, Fr & De
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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

Food Waste Recovery

Food Waste Recovery
Processing Technologies and Industrial Techniques

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2015-07-03
  • Pages : 412
  • ISBN : 0128004193
  • Language : En, Es, Fr & De
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Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Presents a holistic methodology (the so-called "5-Stages Universal Recovery Process") and a general approach (the so-called "Universal Recovery Strategy") to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more

Food Waste Recovery

Food Waste Recovery
A Model for Local Government Recycling and Waste Reduction

by Brenda Platt

  • Publisher : Unknown Publisher
  • Release : 2002
  • Pages : 20
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Natural Food Products and Waste Recovery

Natural Food Products and Waste Recovery
Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds

by Elizabeth Carvajal-Millan,Abu Zahrim Yaser,A. K. Haghi

  • Publisher : CRC Press
  • Release : 2021-07-09
  • Pages : 334
  • ISBN : 1000342417
  • Language : En, Es, Fr & De
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Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds addresses important issues in the design of functional foods and nutraceuticals, extraction of essential compounds, and food waste management. Topics in the nutrition section cover a diverse range of topics, including uses and regulations of functional foods and ingredients, supplements, nutraceuticals, and superfoods; informatics and methods in nutrition design and development; and molecular modeling techniques in food and nutrition development. The volume goes on to address properties, microstructural characteristics, and extraction techniques of bioactive compounds. Chapters also cover the use of artificial intelligence and machine learning in food waste management, mitigation, and reuse strategies for food waste. This research-based volume is a valuable reference for professionals involved in product development and researchers focusing on food products. It will be of great interest to postgraduate students and researchers in environmental policy and waste management, as well as policymakers and practitioners in consumer issues and business.

The Complete Book on Managing Food Processing Industry Waste

The Complete Book on Managing Food Processing Industry Waste
A Book

by Dr. H. Panda

  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 2011-10-01
  • Pages : 400
  • ISBN : 8178331454
  • Language : En, Es, Fr & De
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Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients. Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in plant environmental control strategies in the food industry. Environmental legislation has significantly contributed to the introduction of sustainable waste management practices worldwide. Considering the challenges in the area of food industry, efforts are to be made to optimize processing technologies to minimize the amount of waste. Food processing wastes have a potential for conversion into useful products of higher value as by product, or even as raw material for other industries, or for use as food or feed after biological treatment. There are many examples of utilizing waste materials from plant material processed by canneries, there are many other types of waste that can be utilized. In many canneries, the organic from the processing system is combined with the other types of non usable wastes, such as hardware, glass, cans, nails etc. Food industry should also have to concentrate on waste avoidance as well as utilization of process wastes. All the combined efforts of waste minimization during the production process, environmentally friendly preservation of the product, and utilization of by products would substantially reduce the amount of waste, as well as boost the environmental aspect of food processing industry. This book basically deals with utilization of food industry wastes, ultra filtration in the recovery of food waste, recovery of fruit and vegetable wastes, recovery of protein, the screening of vegetable wastes, fat extraction, treatment of fatty effluents, recovery and utilization of protein, conversion of bone to edible products, utilization of waste in animal feeds, production of earthworm proteins, use of microbiological agents in upgrading waste for feed and food, underutilized proteins for beverages, coffee and tea wastes, utilization of food waste in pet food industry, etc. Readers, technical institution, food technologists, technocrats, existing industries and new entrepreneurs will find valuable material in this book. This book gives a complete detail on invaluable waste management concepts, utilization of by-products and the practical methods to implement them. This book deals on the techniques and methods for food processing wastage. Comprehensive in scope, the book provides solutions that are directly applicable to the daily waste management problems specific to the food processing industry.

Saving Food

Saving Food
Production, Supply Chain, Food Waste and Food Consumption

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-01
  • Pages : 426
  • ISBN : 0128157097
  • Language : En, Es, Fr & De
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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

Comparison of Wet Waste Recovery System and Landfill for Food Waste Disposal

Comparison of Wet Waste Recovery System and Landfill for Food Waste Disposal
A Book

by Joseph E. Hendricks

  • Publisher : Unknown Publisher
  • Release : 2005
  • Pages : 130
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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A Centralized Food Waste Recovery Facility for Portage la Prairie

A Centralized Food Waste Recovery Facility for Portage la Prairie
A Book

by W.L. Wardrop & Assoc,Canadian Food Products Development Centre

  • Publisher : Unknown Publisher
  • Release : 1985
  • Pages : 108
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering
Sustainable Food Waste Management: Resource Recovery and Treatment

by Jonathan Wong,Guneet Kaur,Mohammad Taherzadeh,Ashok Pandey,Katia Lasaridi

  • Publisher : Elsevier
  • Release : 2020-11-25
  • Pages : 446
  • ISBN : 012819149X
  • Language : En, Es, Fr & De
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Current Developments in Biotechnology and Bioengineering: Sustainable Food Waste Management: Resource Recovery and Treatment covers the latest methods of food waste management and resource recovery from a sustainability perspective and is suitable for universities, municipalities, and companies working in the field. This book provides a comprehensive account of food waste chemistry, the latest techniques for food waste treatment and recycling, sustainability assessment (social, economic, environmental), and challenges in food waste management. The book explores recycling to value-added products using sustainable concepts and methodologies, and is useful as a course or reference book for biochemical engineering, environmental sustainability, and waste management. Covers recycling to value-added products using sustainable concepts and methodologies Provides an exhaustive description of general treatment options and their evaluation guidelines in terms of cost, energy consumption, and waste generation, enabling readers to understand the principles behind various recovery and treatment schemes Describes existing and emerging food waste recycling technologies, products obtained, and process efficiencies Offers a thorough account of critical factors and challenges in food waste valorization, such as handling of new emerging contaminants, end-product purity, and life-cycle assessment

Sustainable Food Waste Evaluation

Sustainable Food Waste Evaluation
Werf Report Owso5r07e

by David L. Parry

  • Publisher : IWA Publishing (International Water Assoc)
  • Release : 2013-01-01
  • Pages : 120
  • ISBN : 9781780403854
  • Language : En, Es, Fr & De
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Valorization of Fruit Processing By-products

Valorization of Fruit Processing By-products
A Book

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2019-09-14
  • Pages : 324
  • ISBN : 0128173734
  • Language : En, Es, Fr & De
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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

Sustainable Food Waste Management

Sustainable Food Waste Management
Concepts and Innovations

by Monika Thakur,V. K. Modi,Renu Khedkar,Karuna Singh

  • Publisher : Springer Nature
  • Release : 2021-01-04
  • Pages : 413
  • ISBN : 9811589674
  • Language : En, Es, Fr & De
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This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.

Preventing Food Waste

Preventing Food Waste
Opportunities for Behaviour Change and the Expansion of Food Recovery and Donation in Metro Vancouver

by Katherine Schilt

  • Publisher : Unknown Publisher
  • Release : 2014
  • Pages : 83
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food waste is a significant public policy problem. My research focus is on consumer and retail/service industry food waste because these sectors offer the largest opportunity to reduce overall food waste in the supply chain. Two categories of policy interventions are chosen to reduce food waste: food waste prevention and food recovery and donation. Academic and government literature are used to inform the background context of the policy problem and select applicable case studies. Case studies from Europe and the United States identify existing policy and program activities in other jurisdictions. My analysis highlights common elements of successful food waste reduction policies and also discusses their limitations. Policy alternatives to prevent food waste are developed and assessed, as is food recovery and donation program design. I recommend a sequential combination of optimal food waste prevention policies. The results of my analysis demonstrate that an educational and awareness campaign can target the root causes of food waste in the food service and retail industry as well as in households. I recommend that increased research and consultation should follow the implementation of an awareness campaign for the formulation of voluntary food waste reduction targets that will ultimately evolve into mandatory, legislated targets. The voluntary targets will inform new research, consultation and baseline data that will assist in the development of regulatory food waste reduction targets. I recommend that any efforts to increase food recovery and donation within Vancouver will require a considerable scale of marketing, research, and outreach to build partnerships between food recovery and donation agencies and food businesses and assist in coordinating and developing their activities.

Polyphenolic Antioxidants from Agri-Food Waste Biomass

Polyphenolic Antioxidants from Agri-Food Waste Biomass
A Book

by Dimitris P. Makris,Selin Şahin

  • Publisher : MDPI
  • Release : 2020-04-30
  • Pages : 168
  • ISBN : 3039286749
  • Language : En, Es, Fr & De
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The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

Food Wastes and By-products

Food Wastes and By-products
Nutraceutical and Health Potential

by Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda

  • Publisher : John Wiley & Sons
  • Release : 2020-01-21
  • Pages : 480
  • ISBN : 1119534100
  • Language : En, Es, Fr & De
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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.

Handbook of Waste Management and Co-Product Recovery in Food Processing

Handbook of Waste Management and Co-Product Recovery in Food Processing
A Book

by Keith W. Waldron

  • Publisher : Woodhead Publishing
  • Release : 2007-04-14
  • Pages : 680
  • ISBN : 9781845690250
  • Language : En, Es, Fr & De
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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

Biohydrogen Production and Hybrid Process Development

Biohydrogen Production and Hybrid Process Development
Energy and Resource Recovery from Food Waste

by Zhao Youcai,Zhou Tao

  • Publisher : Elsevier
  • Release : 2020-10-07
  • Pages : 566
  • ISBN : 0128232501
  • Language : En, Es, Fr & De
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Biohydrogen Production and Hybrid Process Development: Energy and Resource Recovery from Food Waste explores the production of biohydrogen from food waste via anaerobic fermentation, focusing on effect factors, control methods and optimization. The book introduces food waste treatment and disposal technologies, including operational principles and process control. The authors discuss the use of aged refuse, the effect of several key factors on anaerobic gas production rate, process parameters optimization for enhancing biohydrogen yield, key factors in biohydrogen production from sewage sludge fermentation, and new developments in nutrition recovery from food waste. This book spans the entire production cycle, from waste recovery to its conversion processes, end-product, and by-product utilization, providing engineering researchers, PhD students, and industry practitioners in the field of biohydrogen production, biogas production, biomass conversion, and food waste management with a thorough background on the production of hydrogen via anaerobic fermentation. Covers the fundamentals and applications of the use of food waste for biohydrogen production through anaerobic digestion Explores core challenges of biohydrogen production operations, including details on process optimization and control, and multiple case studies grounded in current industrial practice Includes methodological perspectives comparing and contrasting approaches to biohydrogen production using anaerobic digestion with optimization techniques for production efficiency

Sustainable Food Waste-to-Energy Systems

Sustainable Food Waste-to-Energy Systems
A Book

by Thomas Trabold,Callie W. Babbitt

  • Publisher : Academic Press
  • Release : 2018-09-05
  • Pages : 292
  • ISBN : 0128111585
  • Language : En, Es, Fr & De
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Sustainable Food Waste-to-Energy Systems assesses the utilization of food waste in sustainable energy conversion systems. It explores all sources of waste generated in the food supply chain (downstream from agriculture), with coverage of industrial, commercial, institutional and residential sources. It provides a detailed analysis of the conventional pathways for food waste disposal and utilization, including composting, incineration, landfilling and wastewater treatment. Next, users will find valuable sections on the chemical, biochemical and thermochemical waste-to-energy conversion processes applicable for food waste and an assessment of commercially available sustainable food waste-to-energy conversion technologies. Sustainability aspects, including consideration of environmental, economic and social impacts are also explored. The book concludes with an analysis of how deploying waste-to-energy systems is dependent on cross-cutting research methods, including geographical information systems and big data. It is a useful resource for professionals working in waste-to-energy technologies, as well as those in the food industry and food waste management sector planning and implementing these systems, but is also ideal for researchers, graduate students, energy policymakers and energy analysts interested in the most recent advances in the field. Provides guidance on how specific food waste characteristics drive possible waste-to-energy conversion processes Presents methodologies for selecting among different waste-to-energy options, based on waste volumes, distribution and properties, local energy demand (electrical/thermal/steam), opportunities for industrial symbiosis, regulations and incentives and social acceptance, etc. Contains tools to assess potential environmental and economic performance of deployed systems Links to publicly available resources on food waste data for energy conversion

Routledge Handbook of Food Waste

Routledge Handbook of Food Waste
A Book

by Christian Reynolds,Tammara Soma,Charlotte Spring,Jordon Lazell

  • Publisher : Routledge
  • Release : 2020-01-13
  • Pages : 524
  • ISBN : 0429870701
  • Language : En, Es, Fr & De
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This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a major global problem. Recent research has enabled greater understanding and measurement of loss and waste throughout food supply chains, shedding light on contributing factors and practical solutions. This book includes perspectives and disciplines ranging from agriculture, food science, industrial ecology, history, economics, consumer behaviour, geography, theology, planning, sociology, and environmental policy among others. The Routledge Handbook of Food Waste addresses new and ongoing debates around systemic causes and solutions, including behaviour change, social innovation, new technologies, spirituality, redistribution, animal feed, and activism. The chapters describe and evaluate country case studies, waste management, treatment, prevention, and reduction approaches, and compares research methodologies for better understanding food wastage. This book is essential reading for the growing number of food waste scholars, practitioners, and policy makers interested in researching, theorising, debating, and solving the multifaceted phenomenon of food waste.

Global Initiatives for Waste Reduction and Cutting Food Loss

Global Initiatives for Waste Reduction and Cutting Food Loss
A Book

by Gunjal, Aparna B.,Waghmode, Meghmala S.,Patil, Neha N.,Bhatt, Pankaj

  • Publisher : IGI Global
  • Release : 2019-03-01
  • Pages : 328
  • ISBN : 1522577076
  • Language : En, Es, Fr & De
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The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. Global Initiatives for Waste Reduction and Cutting Food Loss explores methods for reducing waste and cutting food loss in order to help the environment and support local communities, as well as solve issues including that of land space. Covering topics that include food degradation, enzymes, and microorganisms, this publication is designed for policymakers, environmentalists, engineers, government officials, researchers, scientists, academicians, and students.