Infodoc : Sciences, Techniques et Culture

Part 1: 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 comp[...]

Part 1: 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 exploitation
1.7 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 minimise waste in food processing
3 Chain management issues and good housekeeping procedures to minimise food processing
3.1 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 minimisation
4.3 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 studies
5.4 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
7.1 Introduction
7.2 Changes during fruit ripening
7.3 Response to adverse environments
7.4 Changes in composition
7.5 Future trends
7.6 Sources of further information and advice
7.7 Reference
8 The potential for destructuring of food processing waste by combination processing
8.1 Introduction
8.2 Effect of destructuring on foods and their components
8.3 Lessons from other industries
8.4 Preservation processes
8.5 Tools for breakdown/disassembly
8.6 Processes
8.7 Examples of combination processing
8.8 Future trends
8.9 Sources of further information and advice
8.10 References
9 Enzymatic extraction and fermentation for the recovery of food processing products
9.1 Introduction and key issues
9.2 Biocatalytic methods
9.3 Future trends
9.4 Sources of further information and advice
9.5 References
10 Supercritical fluid extraction and other technologies for extraction of high-value food processing co-products
10.1 Introduction
10.2 Key reasons for use of supercritical fluid extraction (SFE)
10.3 Supercritical fluid extraction
10.4 Modeling of solubility and mass transfer
10.5 Other technologies
10.6 Future trends
10.7 Acknowledgements
10.8 References
11 Membrane and filtration technologies and the separation and recovery of food processing waste
11.1 Introduction
11.2 Established membrane technologies
11.3 New fields of application
11.4 Conclusions
11.5 Notation
11.6 References
12 Separation technologies for food wastewater treatment and product recovery
12.1 Introduction
12.2 Principles for separation
12.3 Separation and recovery technologies
12.4 Future trends
12.5 Conclusions
12.6 Sources of further information and advice
12.7 References
Part IV: Waste management in particular food industry sectors and recovery of specific co-products
13 Waste management and co-product recovery in red and white meat processing
13.1 Introduction
13.2 Waste minimization and processing efficiency
13.3 Responsible waste disposaI
13.4 Waste value-addition
13.5 Conclusions and future trends
13.6 Sources of further information and advice
13.7 References
14 Waste management and co-product recovery in dairy processing
14.1 Introduction
14.2 Worldwide dairy production trends
14.3 Current status of waste problems faced by the dairy industry
14.4 Cleaner production in the dairy industry
14.5 Co-product recovery in dairy processing
14.6 Improving end-waste management in dairy processing
14.7 Future trends
14.8 Sources of further information and advice
14.9 References
15 Waste management and co-product recovery in fish processing
15.1 Introduction
15.2 Co-product recovery and development
15.3 Shellfish
15.4 Future trends
15.5 Sources of further information and advice
15.6 References
16 Recovery and reuse of trimmings and pulps from fruit and vegetable processing
16.1 Introduction
16.2 Origin and general characterisation of the by-products
16.3 Use of the whole by-products
16.4 Recovery of functional biopolymers
16.5 Upgrading of the mono-/oligomeric components
16.6 Conclusion and future trends
16.7 Sources of further information and advice
16.8 References
17 High-value co-products from plant foods: nutraceuticals, micronutrients and functional ingredients
17.1 Introduction
17.2 Residues generation and key reasons for co-product recovery
17.3 Phytochemicals present in plant food residues
17.4 Uses of plant food residues as sources for phytochemical extracts
17.5 Important sources of high-value co-products
17.6 Examples of phytochemical extracts from plant food wastes
17.7 Technological processes for phytochemicals extraction from residues
17.8 Safety issues
17.9 Fu ture trends
17.10 Conclusions
17.11 References
18 High-value co-products from plant foods: cosmetics and pharmaceuticals
18.1 Introduction
18.2 Key reasons for exploiting plant-derived compounds from co-products
18.3 Recovery of plant-based co-products for use in cosmetics and pharmaceuticals
18.4 Future trends
18.5 Sources of further information and advice
18.6 References
19 Natural dyes from food processing wastes
19.1 Introduction
19.2 Natural dyes in technical textile dyeing operations
19.3 The extraction step
19.4 Sources for natural dyes - results of a screening for sources in food processing
19.5 Natural dyes from food processing wastes - representative examples
19.6 Future trends
19.7 Sources of further information and advice
19.8 References
20 Improving waste management and co-product recovery in vegetable oil processing
20.1 Introduction
20.2 Key reasons to improve waste management in vegetable oil processing
20.3 Co-product recovery in vegetable oil processing
20.4 Reducing waste in vegetable oil production
20.5 Improving end waste management in vegetable oil production
20.6 Future trends
20.7 References
Part V: Minimising disposal: wastewater and solid waste management in the food industry
21 Treatment of food processing wastewater
21.1 Introduction
21.2 Food wastewater production and characteristics
21.3 Analysis of conventional technologies for treatment of food processing wastewater
21.4 Future trends
21.5 References
22 Dewatering systems for solid food processing waste
22.1 Introduction
22.2 Waste conditioning
22.3 Dewatering methods
22.4 Combining dewatering methods
22.5 An environmental and economic choice
22.6 Conclusions
22.7 References
23 Fermentation, biogas and biohydrogen production from solid food processing
23.1 Introduction: fermentation, biogas and biohydrogen production from food waste
23.2 Key reasons to consider using anaerobic processes
23.3 Biochemical and microbiological principles of the anaerobic process: hydrolysis, acidogenesis, methanogenesis
23.4 Environmental and operational variables of anaerobic treatment
23.5 High-rate anaerobic bioconversion system
23.6 Requirements for high-rate anaerobic bioconversion systems
23.7 Single-stage high-rate anaerobic digesters
23.8 Continuously stirred tank reactor (CSTR)
23.9 Separation of anaerobic processes in reactor systems
23.10 Biohydrogen production by anaerobic fermentation
23.11 Producing other chemicals and useful products from food waste
23.12 Future trends
23.13 References
Index