Handbook of Waste Management and Co Product Recovery in Food Processing Book
Score: 4
From 1 Ratings

Handbook of Waste Management and Co Product Recovery in Food Processing


  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Release Date : 2009-10-26
  • Genre: Technology & Engineering
  • Pages : 680
  • ISBN 10 : 9781845697051
  • Total Read : 89
  • File Size : 14,8 Mb

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Handbook of Waste Management and Co Product Recovery in Food Processing Summary:

...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue... (Food Science and Technology - review of Volume 1) This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 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. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery

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

Handbook of Waste Management and Co Product Recovery in Food Processing


  • Author : K. Waldron
  • Publisher : CRC Press
  • Release Date : 2007-04-06
  • Genre: Science
  • Pages : 696
  • ISBN 10 : CORNELL:31924107154670
  • Total Read : 97
  • File Size : 13,9 Mb

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Handbook of Waste Management and Co Product Recovery in Food Processing Summary:

This comprehensive collection 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. 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 2 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 4 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 th

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

Handbook of Waste Management and Co Product Recovery in Food Processing


  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Release Date : 2007-03-31
  • Genre: Technology & Engineering
  • Pages : 680
  • ISBN 10 : 9781845692520
  • Total Read : 75
  • File Size : 9,6 Mb

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Handbook of Waste Management and Co Product Recovery in Food Processing Summary:

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 C

Environmental Assessment and Management in the Food Industry Book

Environmental Assessment and Management in the Food Industry


  • Author : U Sonesson
  • Publisher : Elsevier
  • Release Date : 2010-09-30
  • Genre: Science
  • Pages : 432
  • ISBN 10 : 9780857090225
  • Total Read : 95
  • File Size : 18,9 Mb

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Environmental Assessment and Management in the Food Industry Summary:

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems

Food Waste Recovery Book
Score: 5
From 1 Ratings

Food Waste Recovery


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2015-07-03
  • Genre: Technology & Engineering
  • Pages : 412
  • ISBN 10 : 9780128004197
  • Total Read : 97
  • File Size : 17,6 Mb

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Food Waste Recovery Summary:

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

Separation of Functional Molecules in Food by Membrane Technology Book

Separation of Functional Molecules in Food by Membrane Technology


  • Author : Galanakis Charis
  • Publisher : Academic Press
  • Release Date : 2018-11-14
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9780128150573
  • Total Read : 78
  • File Size : 7,6 Mb

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Separation of Functional Molecules in Food by Membrane Technology Summary:

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries. Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry Brings the most recent advances in the field of membrane processing Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times

Organic Waste Recycling  Technology  Management and Sustainability Book

Organic Waste Recycling Technology Management and Sustainability


  • Author : Chongrak Polprasert
  • Publisher : IWA Publishing
  • Release Date : 2017-06-15
  • Genre: Science
  • Pages : 600
  • ISBN 10 : 9781780408200
  • Total Read : 88
  • File Size : 15,7 Mb

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Organic Waste Recycling Technology Management and Sustainability Summary:

This fourth edition of Organic Waste Recycling is fully updated with new material to create a comprehensive and accessible textbook: - New chapter on constructed wetlands for wastewater and faecal sludge stabilization. - New sections on: waste recycling vs. climate change and water; faecal sludge and its characteristics; hydrothermal carbonization technology; up-to-date environmental criteria and legislation and environmental risk assessment. - New case studies with emphasis on practices in both developed and developing countries have been included, along with more exercises at the end of chapters to help the readers understand the technical principles and their application. - Novel concepts and strategies of waste management are presented. - Up-to-date research findings and innovative technologies of waste recycling program are provided. This textbook is intended for undergraduate and graduate students majoring in environmental sciences and engineering as well as researchers, professionals and policy makers who conduct research and practices in the related fields. It is essential reading for experts in environmental science and engineering and sustainable waste reuse and recycling in both developed and developing countries.

Advances in Food Extrusion Technology Book

Advances in Food Extrusion Technology


  • Author : Medeni Maskan
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Science
  • Pages : 412
  • ISBN 10 : 9781439815212
  • Total Read : 74
  • File Size : 12,9 Mb

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Advances in Food Extrusion Technology Summary:

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t