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
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.