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Waste Management for the Food Industries

Waste Management for the Food Industries
A Book

by Ioannis S. Arvanitoyannis

  • Publisher : Academic Press
  • Release : 2010-07-28
  • Pages : 1096
  • ISBN : 9780080554938
  • Language : En, Es, Fr & De
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The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries. Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods Contains nearly 2500 of the most up-to-date references available

Food Processing Waste Management

Food Processing Waste Management
Treatment and Utilization Technology

by V. K. Joshi

  • Publisher : Nipa
  • Release : 2011-06-03
  • Pages : 490
  • ISBN : 9789380235592
  • Language : En, Es, Fr & De
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"Food Processing Waste Management: Treatment and Utilization Technologies" is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastes- Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization - Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management - Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.

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

Food Industry Wastes

Food Industry Wastes
Assessment and Recuperation of Commodities

by Maria R. Kosseva,Colin Webb

  • Publisher : Academic Press
  • Release : 2013
  • Pages : 312
  • ISBN : 9780123919212
  • Language : En, Es, Fr & De
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Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste

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.

Guide for Waste Management in the Food Processing Industries

Guide for Waste Management in the Food Processing Industries
A Book

by National Canners Association

  • Publisher : Unknown Publisher
  • Release : 1969
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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 : Elsevier
  • Release : 2007-03-31
  • Pages : 680
  • ISBN : 1845692527
  • 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

Food Industry Wastes

Food Industry Wastes
Assessment and Recuperation of Commodities

by Maria Kosseva,Colin Webb

  • Publisher : Academic Press
  • Release : 2013-01-31
  • Pages : 338
  • ISBN : 0123919282
  • Language : En, Es, Fr & De
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Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste

A Guide for Waste Management in the Food Processing Industries

A Guide for Waste Management in the Food Processing Industries
A Book

by National Canners Association

  • Publisher : Unknown Publisher
  • Release : 1969
  • Pages : 61
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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.

Guide to Literature on Waste Management for the Food Processing Industries

Guide to Literature on Waste Management for the Food Processing Industries
A Book

by Food Processors Institute (Washington, D.C.)

  • Publisher : Unknown Publisher
  • Release : 1979
  • Pages : 555
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Energy Efficiency and Management in Food Processing Facilities

Energy Efficiency and Management in Food Processing Facilities
A Book

by Lijun Wang

  • Publisher : CRC Press
  • Release : 2008-12-04
  • Pages : 452
  • ISBN : 9781420063394
  • Language : En, Es, Fr & De
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Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy. Organized around five central themes, the book explores: Fundamentals of energy conservation, analysis, and management Energy conservation technologies as applied to the food processing industry Energy efficiency and conservations in current food processing systems Emerging systems Energy conversion technologies for utilization of food processing wastes Conservation Techniques that Improve the Bottom Line The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.

Handbook of Food Processing

Handbook of Food Processing
Food Safety, Quality, and Manufacturing Processes

by Theodoros Varzakas,Constantina Tzia

  • Publisher : CRC Press
  • Release : 2015-10-22
  • Pages : 679
  • ISBN : 1498721788
  • Language : En, Es, Fr & De
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Waste management in the food manufacturing industry

Waste management in the food manufacturing industry
A Book

by Amelia Clark

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Waste Management and the Food Industry

Waste Management and the Food Industry
A Book

by Akansha Singh,Shobhit Kumar Singh

  • Publisher : Delve Publishing
  • Release : 2019-11
  • Pages : 272
  • ISBN : 9781774072974
  • Language : En, Es, Fr & De
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Waste Management and the Food Industry gives an introduction to the food industry and explains it as a growing sector. It talks about the waste generation in food industries and the sustainability that can be achieved in such industries. It also talks about the technology used in the utilization and treatment of food and the optimization of manufacturing to bring reduction in waste generation in the food processing. Also discussed in the book is the consumer interest in waste management and co-product recovery, the environmental impact of waste generation in food industries, the issues and challenges in food waste separation and the trends and future of the food industry.

Guide for Waste Management in the Food Processing Industries

Guide for Waste Management in the Food Processing Industries
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1970*
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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A Guide for Waste Management in the Food Processing Industries

A Guide for Waste Management in the Food Processing Industries
A Book

by National Canners Association. Research Laboratories

  • Publisher : Unknown Publisher
  • Release : 1972
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Waste Treatment Research Newsletter, Paper and Forecast Industries, Food Processing

Waste Treatment Research Newsletter, Paper and Forecast Industries, Food Processing
A Book

by United States. Environmental Protection Agency

  • Publisher : Unknown Publisher
  • Release : 1971
  • Pages : 31
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Complete Book on Waste Treatment Technologies (Industrial, Biomedical, Water, Electronic, Municipal, Household/ Kitchen, Farm Animal, Dairy, Poultry, Meat, Fish & Sea Food Industry Waste)

The Complete Book on Waste Treatment Technologies (Industrial, Biomedical, Water, Electronic, Municipal, Household/ Kitchen, Farm Animal, Dairy, Poultry, Meat, Fish & Sea Food Industry Waste)
Best small and cottage scale industries, Better waste management, Biological Waste treatment techniques, Bio-medical Waste Management, Biomedical Waste treatment, Anaerobic lagoon techniques, Book about Waste Management, Book on Waste Management, Business guidance for Waste treatment, Chemical industry wastewater treatment

by Prof. Dr. Mahendra Pal

  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release : 2015-01-11
  • Pages : 592
  • ISBN : 9381039674
  • Language : En, Es, Fr & De
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Waste management is a global problem that continues to increase with rapid industrialization, population growth, and economic development. As the world hurtles towards the urban future, the amount of Municipal Solid Waste (MSW) is growing very fast. Wastes are generally classified into solid, liquid, & gaseous and are broadly classified as household waste; municipal waste; commercial and non-hazardous industrial wastes; hazardous (toxic) industrial wastes; construction and demolition waste; health care wastes – waste generated in health care facilities (e.g. hospitals, medical research facilities); human and animal wastes; and incinerator wastes. The fast industrialization, urbanization, modern technology, and rapidly growing population in India have posed a serious challenge to the waste management. In India, per capita generation rate of municipal solid waste ranges from 0.2 to 0.5 kg/day. At present, the daily generation rate in South Asia, East Asia and the Pacific combined is approximately 1.0 million tons per day. Hazard management is essentially a problem solving process aimed at defining problems (identifying hazards), gathering information about them (assessing the risks) and solving them (controlling the risks). Integrated solid waste management is a comprehensive waste prevention, recycling, composting, and disposal programme. Disposing the waste in an environmentally friendly manner is highly crucial to all the nations of the world including India. The goal of urban solid waste management is to collect, treat and dispose of solid waste generated by the all the city dwellers in an environmentally, and socially satisfactory manner by using the most economical methods available. The major contents of the book are types of waste, human pathogens in animal agriculture production systems, pathogen reductions during waste treatment, aerosolization of pathogens etc. It will be a standard reference book for professionals, entrepreneurs, students, teachers, researchers, administrators, and planners of various disciplines who are directly or indirectly involved in the waste management. 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Valorization of Food Processing By-Products

Valorization of Food Processing By-Products
A Book

by M. Chandrasekaran

  • Publisher : CRC Press
  • Release : 2012-08-30
  • Pages : 836
  • ISBN : 1439848858
  • Language : En, Es, Fr & De
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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.