Handbook of Waste Management and Co-Product Recovery in Food Processing [electronic resource].

ISBN:

9781845692520

Title:

Author:

Waldron, Keith W.

Personal Author:

Waldron, Keith W.

Publication Information:

Burlington : Elsevier Science, 2007.

Physical Description:

1 online resource (683 p.)

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

General Note:

Description based upon print version of record.

Contents:

Cover; Handbook of wastemanagement andco-product recoveryin food processing: Volume 1; Copyright; Contents; Contributor contact details; Preface; Part I Key drivers for waste management and co-product recovery in food processing; 1 Waste minimization, management and co-product recovery in food processing: an introduction; 1.1 Introduction: food processing waste - the scale of the problem; 1.2 Diversification and risk; 1.3 Biological basis of biowastes; 1.4 Legislation; 1.5 Implementation of the waste hierarchy concept in relation to food processing co-products and wastes

1.6 High-value components and whole-waste exploitation1.7 Future trends; 1.8 Sources of further information and advice; 1.9 References; 2 Consumer interests in food processing waste management and co-product recovery; 2.1 Introduction: consumer interests as a key driver to improve waste management in food processing; 2.2 Societal issues related to sustainability; 2.3 Implications for food processors; 2.4 Future trends; 2.5 References; Part II Optimising manufacturing to minimisewaste in food processing

3 Chain management issues and good housekeeping procedures to minimise food processing waste3.1 Introduction; 3.2 Key reasons to minimise waste; 3.3 Chain management to minimise waste; 3.4 Good housekeeping procedures to minimise raw material waste; 3.5 Effective implementation of measures to minimise waste; 3.6 Case study; 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 Further reading; 3.10 References; 4 Process optimisation to minimise energy use in food processing; 4.1 Introduction: energy use in food processing

4.2 Energy saving and minimisation: process integration/ pinch technology, combined heat and power minimisation and combined energy and water minimisation4.3 Renewables in the food industry; 4.4 Overview of selected case studies; 4.5 A case study: sugar processing; 4.6 Further studies; 4.7 Sources of further information and advice; 4.8 References; 5 Process optimisation to minimise water use in food processing; 5.1 Introduction: water use and wastage in food processing; 5.2 How to minimise water usage and wastewater treatment - present state-of-the-art and future trends

5.3 Overview of selected case studies5.4 Sources of further information and advice; 5.5 References; Part III Key issues and technologies for food waste separation and co-product recovery; 6 The importance of microbiological risk management in the stabilisation of food processing co-products; 6.1 Introduction: importance of microbiological risk management in the stabilisation of co-products; 6.2 Strategies for microbiological risk management; 6.3 Strategies for controlling micro-organisms: methods of preservation; 6.4 Future trends; 6.5 References

7 Effects of postharvest changes in quality on the stability of plant co-products

Subject Term:

Food industry and trade -- By-products.

Food industry and trade -- Waste disposal.

Food industry and trade -- Waste minimization.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2007

Publication Information:

Burlington : Elsevier Science, 2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.00286	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

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 Considers best practice in different sectors of the food industry