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Food waste recovery : processing technologies and industrial techniques /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press is an imprint of Elsevier,
[2015]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.