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Food Waste Recovery

Food Waste Recovery Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-12-01
ISBN : 0128225920
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2015-07-03
ISBN : 0128004193
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Brenda Platt
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Waste Recovery book written by Brenda Platt, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Natural Food Products and Waste Recovery

Natural Food Products and Waste Recovery Book
Author : Elizabeth Carvajal-Millan,Abu Zahrim Yaser,A. K. Haghi
Publisher : CRC Press
Release : 2021-07-09
ISBN : 1000342417
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Dr. H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Release : 2011-10-01
ISBN : 8178331454
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-06-01
ISBN : 0128157097
Language : En, Es, Fr & De

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Book Description :

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

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering Book
Author : Jonathan Wong,Guneet Kaur,Mohammad Taherzadeh,Ashok Pandey,Katia Lasaridi
Publisher : Elsevier
Release : 2020-11-25
ISBN : 012819149X
Language : En, Es, Fr & De

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Book Description :

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

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

Comparison of Wet Waste Recovery System and Landfill for Food Waste Disposal Book
Author : Joseph E. Hendricks
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Comparison of Wet Waste Recovery System and Landfill for Food Waste Disposal book written by Joseph E. Hendricks, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

A Centralized Food Waste Recovery Facility for Portage la Prairie

A Centralized Food Waste Recovery Facility for Portage la Prairie Book
Author : W.L. Wardrop & Assoc,Canadian Food Products Development Centre
Publisher : Unknown
Release : 1985
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download A Centralized Food Waste Recovery Facility for Portage la Prairie book written by W.L. Wardrop & Assoc,Canadian Food Products Development Centre, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Sustainable Food Waste Evaluation

Sustainable Food Waste Evaluation Book
Author : David L. Parry
Publisher : IWA Publishing (International Water Assoc)
Release : 2013-01-01
ISBN : 9781780403854
Language : En, Es, Fr & De

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Book Description :

Download Sustainable Food Waste Evaluation book written by David L. Parry, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Olive Mill Waste

Olive Mill Waste Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2016-12-28
ISBN : 0128092246
Language : En, Es, Fr & De

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Book Description :

Olive Mill Waste: Recent Advances for Sustainable Management addresses today's most relevant topics in olive oil industry sustainable management. Emphasizing recent advisable practices, the book explores the potential of reutilizing OMW to power the mill itself, the reuse of OMW as soil amendment, aerobic biological treatment of OMW and compost production, the case study of OMW within the biorefinery concept, the recovery of bioactive compounds from OMW, and their applications in food products and cosmetics. Recent research efforts have concluded that the successful management of OMW focuses on three main routes: (a) reuse of water, (b) reuse of polyphenols, and (c) reuse of nutrients. Following this consideration, the book covers sustainable practices in the olive oil industry, revealing opportunities for reutilizing the water of OMW within the process or as s soil amendment. At the same time, it explores all the possibilities of recovering polyphenols and reutilizing them in target products, such as foods and cosmetics. In addition, the book presents successful cases of industrial OMW valorization through real world experiences. Covers the most recent advances in the field of olive mill waste management following sustainability principles Fills the gap of transfer knowledge between academia and industry Explores the advantages, disadvantages and real potential of processes and products in the market

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing Book
Author : Keith W. Waldron
Publisher : Woodhead Publishing
Release : 2007-04-14
ISBN : 9781845690250
Language : En, Es, Fr & De

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Book Description :

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

Valorization of Fruit Processing By products

Valorization of Fruit Processing By products Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-09-14
ISBN : 0128173734
Language : En, Es, Fr & De

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Book Description :

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

Preventing Food Waste

Preventing Food Waste Book
Author : Katherine Schilt
Publisher : Unknown
Release : 2014
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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.

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-01-22
ISBN : 012817515X
Language : En, Es, Fr & De

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Book Description :

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Sustainable Food Waste to Energy Systems

Sustainable Food Waste to Energy Systems Book
Author : Thomas Trabold,Callie W. Babbitt
Publisher : Academic Press
Release : 2018-09-05
ISBN : 0128111585
Language : En, Es, Fr & De

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Book Description :

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

Sustainable Food Waste Management

Sustainable Food Waste Management Book
Author : Monika Thakur,V. K. Modi,Renu Khedkar,Karuna Singh
Publisher : Springer Nature
Release : 2021-01-04
ISBN : 9811589674
Language : En, Es, Fr & De

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Book Description :

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.

Energy Recovery from Recycled Food Waste

Energy Recovery from Recycled Food Waste Book
Author : Aaron S. Czerniak
Publisher : Unknown
Release : 2019
ISBN : 9781687915474
Language : En, Es, Fr & De

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Book Description :

Abstract: Food waste can be used in the anaerobic digestion process to produce a mixture of methane, carbon dioxide, and trace amounts of other substances called biogas. Biogas can be converted into renewable energy such as electric power, heat, steam, or vehicle fuel. Taking advantage of the clean-burning biogas that recycled food waste produces creates a sustainable energy source with the added benefit of reducing our reliance on landfills.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-07-20
ISBN : 0128175176
Language : En, Es, Fr & De

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Book Description :

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Biohydrogen Production and Hybrid Process Development

Biohydrogen Production and Hybrid Process Development Book
Author : Zhao Youcai,Zhou Tao
Publisher : Elsevier
Release : 2020-10-07
ISBN : 0128232501
Language : En, Es, Fr & De

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Book Description :

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