Handbook of waste management and co-product recovery in food processing

書誌事項

Handbook of waste management and co-product recovery in food processing

edited by Keith Waldron

(Woodhead Publishing in food science, technology and nutrition)

Woodhead , CRC Press, 2007-

  • v. 1: Woodhead
  • v. 1: CRC Press
  • v. 2: CRC Press
  • v. 2: Woodhead Pub.

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注記

Includes bibliographical references and index

内容説明・目次

巻冊次

v. 1: CRC Press ISBN 9780849391323

内容説明

With its distinguished editor and army of international contributors, Waste Management and Co-Product Recovery in Food Processing reviews the latest developments in this area. The book introduces the field, focussing on legislation and consumer interests, the principle drivers of waste management. It addresses the minimization of biowaste and the optimization of water and energy use. The book goes on to discuss key technologies for co-product separation and recovery and important issues to consider when recovering co-products. It offers examples of waste management and co-product exploitation and explores advanced techniques and state of the art technologies.
巻冊次

v. 2: CRC Press ISBN 9781439802120

内容説明

"...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 valorization, 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 minimize 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.

目次

PART 1 ECONOMIC AND LEGISLATIVE DRIVERS FOR WASTE MANAGEMENT AND CO-PRODUCT RECOVERY Sustainable value-stream mapping in the food industry, A Norton and A Fearne The economics of food waste co-product exploitation, B Gremman Regulatory requirements for the valorization of food-chain co-products in the EU, H L Heeres PART 2 ENVIRONMENTAL SYSTEMS ANALYSIS AND CLOSED-LOOP FACTORIES Using life cycle analysis (LCA) to reduce waste and develop co-products in food processing, U Sonesson Using life-cycle analysis (LCA) to ecodesign a food product, J Zufia, L Arana and S Ramos Closed-loop production to minimize waste in food processing, K OEstergren Step change towards net zero environmental impact in food processing: the closed-loop approach, R Poynton The water footprint, water recycling and food industry supply chains, J J Klemes, P S Varbanov and H L Lam Using and reusing water and energy in a hygienic and sustainable way in food factories, D Napper, I Bulatov and J-K Kim Technologies to reduce refrigeration energy consumption in the food industry, J Evans Sustainable food packaging, G Robertson PART 3 EXPLOITATION OF CO-PRODUCTS AS FOOD AND FEED INGREDIENTS Enzymes for the valorisation of fruit and vegetable-based co-products, E Bonnin, M-C Ralet, J-F Thibault and H A Schols A modular strategy for processing of fruit and vegetable wastes into value-added products, G Laufenberg and N Schulze Conversion of fruit and vegetable processing wastes into value-added products through solid-state-fermentation, G Laufenberg and N Schulze The production of high-value functional vegetable juices from food co-products, P Kosters, Provalor BV, and K W Waldron Food industry co-products as animal feeds, R Crawshaw Vegetable and cereal protein exploitation for fish feed, C Erasmus PART 4 NON-FOOD EXPLOITATION OF WASTES AND CO-PRODUCTS Processing of cooking oil for the production of biofuels, R L Skelton Exploitation of crop residues in the production of biofuel, R Lal Carbohydrate-based food processing wastes as biomass for biorefining of biofuels and chemicals, B Kamm Production of green bioplastics from agri-food chain residues and co-products, J Yu Bioadsorbents from fruit and vegetable processing residues for waste water treatment, G Laufenberg Recycling of bone meal for environmentally-friendly crop protection and nutrition, E Someus Composting of food chain waste for agricultural and horticultural use, K W Waldron and E M Nichols
巻冊次

v. 1: Woodhead ISBN 9781845690250

内容説明

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.

目次

  • 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
  • Consumer interests in food processing waste management and co-product recovery. Part 2 Optimising manufacturing to minimise waste in food processing: Chain management issues and good housekeeping procedures to minimise food processing waste
  • Process optimisation to minimise energy use in food processing
  • Process optimisation to minimise water use in food processing. 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 do-products
  • Effects of post harvest changes in quality on the stability of plant co-products
  • The potential for de-structuring of food processing waste by 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
  • Membrane and filtration technologies and the separation and recovery of food processing waste
  • Separation technologies for food wastewater treatment and product recovery. 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 management and co-product recovery in dairy processing
  • Waste management and co-product recovery in fish processing
  • Recovery and reuse of trimmings and pulps from fruit and vegetable processing
  • High-value co-products from plant foods: Nutraceuticals, micronutrients, functional ingredients
  • High-value co-products from plant foods: Cosmetics and pharmaceuticals
  • Natural dyes from food processing wastes
  • Improving waste management and co-product recovery in vegetable oil. Part 5 Minimising disposal: Wastewater and solid waste management in the food industry: Treatment of food processing wastewater
  • Dewatering systems for solid food processing waste
  • Fermentation, biogas and biohydrogen production from solid food processing.
巻冊次

v. 2: Woodhead Pub. ISBN 9781845693916

内容説明

...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.

目次

  • Part 1 Economic and legislative drivers for waste management and co-product recovery: Sustainable value stream mapping in the food industry
  • Economics of food waste co-product exploitation
  • Regulatory requirements for valorisation of food-chain co-products in the European Union. Part 2 Environmental systems analysis and closed-loop factories: Application of life cycle assessment (LCA) in reducing waste and develop co-products in food processing
  • Use of life-cycle assessment (LCA) to ecodesign a food product
  • Closed-loop production for waste reduction in food processing
  • Step change towards net zero environmental impact in food processing: The closed-loop approach
  • Water footprint, water recycling and food industry supply chains
  • Hygienic and sustainable use and reuse of water and energy in food factories
  • Technologies to reduce refrigeration energy consumption in the food industry
  • Sustainable food packaging. Part 3 Exploitation of co-products as food and feed ingredients: Enzymes for the valorisation of fruit and vegetable-based co-products
  • A modular strategy for processing of fruit and vegetable wastes into value-added products
  • Conversion of fruit and vegetable processing wastes into value-added products through solid-state fermentation
  • The production of high-value functional vegetable juices from food co-products
  • Food industry co-products as animal feeds
  • Vegetable and cereal protein exploitation for fish feed. Part 4 Non-food exploitation of wastes and co-products: Processing of used cooking oil for the production of biofuels
  • Use of crop residues in the production of biofuel
  • Carbohydrate-based food processing wastes as biomass for biorefining of biofuels and chemicals
  • Production of green bioplastics from agri-food chain residues and co-products
  • Bioadsorbents from fruit and vegetable processing residues for waste water treatment
  • Recycling and upgrading of bone meal for environmentally-friendly crop protection and nutrition: The PROTECTOR project
  • Composting of food chain waste for agricultural and horticultural use.

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