Food waste recovery : processing technologies and industrial techniques

• Main Author: Galanakis, Charis Michael (Author)
• Format: Electronic eBook
• Language: English
• Published: Amsterdam : Academic Press is an imprint of Elsevier, [2015]
• Subjects: Food industry and trade > Waste minimization.; Food industry and trade > Production control.; Food industry and trade > By-products.; Food conservation.; Food security.; elektronické knihy; electronic books
• ISBN: 9780128004197; 0128004193; 9780128003510; 0128003510
• Physical Description: 1 online resource (xx, 392 pages) : color illustrations

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 techniqu...

Table of Contents:

• Cover; Title page; Copyright Page; Contents; List of Contributors; Preface; Section I
• Introduction; Chapter 1
• Food waste management, valorization, and sustainability in the food industry; 1.1
• Introduction; 1.2
• Definitions of "food waste" and "food loss"; 1.3
• Quantities of lost and wasted food and impact on food and nutrition security; 1.4
• Prospects; 1.5
• Origin of food waste and food loss; 1.5.1
• Distribution in the different production stages; 1.5.2
• Distribution in transition and industrialized countries; 1.6
• Management and valorization strategies.
• 1.6.1
• Policy in the European Union1.6.2
• Policy in the United States; 1.7
• Treatment of food waste; 1.7.1
• Valorization as animal feed; 1.7.2
• Landfilling; 1.7.3
• Biofuel conversion methods; 1.7.4
• Composting and vermicomposting; 1.7.5
• Recovery and valorization; 1.8
• How food waste recovery improves sustainability of food systems; 1.8.1
• Economic sustainability improvements; 1.8.2
• Social, and environmental sustainability improvements; References; Chapter 2
• Classification and target compounds; 2.1
• Introduction; 2.2
• Cereals; 2.2.1
• Wheat straw; 2.2.2
• Wheat mill fractions.
• 2.2.3
• Rice mill fractions2.2.4
• Oat mill fractions; 2.2.5
• Barley mill fractions; 2.2.6
• Barley malt; 2.3
• Root and tubers; 2.3.1
• Potato processing waste; 2.3.2
• Cassava processing waste; 2.3.3
• Sweet potato waste; 2.4
• Oilcrops and pulses; 2.4.1
• Pulses processing waste; 2.4.2
• Oilseed processing waste; 2.4.3
• Recovery of pulses and oilseed by-products for nonfood application; 2.5
• Fruit and vegetables; 2.6
• Meat products; 2.6.1
• Fifth quarter; 2.6.2
• Higher value products from meat processing sources; 2.7
• Fisheries by-products; 2.7.1
• Applications; 2.8
• Dairy products.
• 2.8.1
• Dairy processing waste2.8.2
• Whey as the most abundant dairy by-product; 2.8.3
• Direct utilization of whey; 2.8.4
• Indirect utilization of whey; References; Chapter 3
• The universal recovery strategy; 3.1
• Introduction; 3.2
• Characteristics of target compounds; 3.2.1
• Calculations; 3.2.2
• Structural characteristics of target macromolecules; 3.2.3
• Structural characteristics of target micromolecules; 3.3
• Substrate macro- and microstructure; 3.4
• Selection of the appropriate solvent; 3.4.1
• Compound solubility in different solvents.
• 3.4.2
• Thermodynamic prediction for the preference of target compounds in different solvents3.5
• Selection of the recovery stages; 3.6
• Selection of the appropriate technologies; 3.6.1
• Preparation of the material; 3.6.2
• Removal of macromolecules; 3.6.3
• Dissociation of molecular clusters and complexes; 3.6.4
• Removal of co-extracted impurities; 3.6.5
• Obtainment of the final product; References; Section II
• Conventional techniques; Chapter 4
• Conventional macroscopic pretreatment; 4.1
• Introduction; 4.2
• Size reduction of solids; 4.2.1
• Size reduction principles.
• 4.2.2
• Equipment for size reduction of solids.