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Handbook of waste management and co-product recovery in food processing. Volume 2 /
... An ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue ... (Food Science and Technology - review of Volume 1)This is a most welcome addition to the literature, likely to be essential study material for both technologists and p...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead Pub.,
©2009.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Handbook of wastemanagement andco-product recoveryin food processing: Volume 2; Copyright; Contents; Contributor contact details; Preface; Part I Economic and legislative drivers for waste management and co-product recovery; 1 Sustainable value stream mapping in the food industry; 1.1 Background; 1.2 The lean paradigm; 1.3 Value stream mapping; 1.4 Environmental factors and the lean paradigm; 1.5 Sustainable value stream mapping; 1.6 Extending sustainable value stream mapping to include other environmental performance indicators; 1.7 Mapping of environmental performance indicators
- 1.8 Example of the application of extended sustainable value stream mapping1.9 Difficulties in applying sustainable value stream mapping and possible solutions; 1.10 Conclusions; 1.11 Acknowledgements; 1.12 References; 2 Economics of food waste co-product exploitation; 2.1 Introduction; 2.2 Legislative drivers of food waste co-product exploitation in the EU; 2.3 Two examples of cost/benefit analysis in food waste co-product exploitation; 2.4 Future trends; 2.5 References; 3 Regulatory requirements for valorisation of food-chain co-products in the European Union; 3.1 Introduction
- 3.2 Assessment of permissibility3.3 Assessment model for regulatory acceptance; 3.4 Legislation regarding permissibility of input substances; 3.5 Legislation regarding permissibility of additions; 3.6 Legislation regarding permissibility of output substances; 3.7 Legislation regarding processing; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 References; Part II Environmental systems analysis and closed-loop factories; 4 Application of life cycle assessment (LCA) in reducing waste and developing co-products in food processing; 4.1 Introduction
- 4.2 Key drivers for using environmental systems analysis in planning of food waste reduction and co-product exploitation strategies4.3 Life cycle assessment (LCA); 4.4 Examples of environmental systems analysis in food waste reduction and co-product exploitation strategies; 4.5 Future trends; 4.6 References; 5 Use of life cycle assessment (LCA) to ecodesign a food product; 5.1 Introduction; 5.2 Methodology, key factors and main strategies to ecodesign a food product; 5.3 Future trends; 5.4 A brief case study; 5.5 References; 6 Closed-loop production for waste reduction in food production
- 6.1 Introduction6.2 Key reason for reducing waste; 6.3 Technologies for closed-loop factories; 6.4 Industry examples; 6.5 Future trends; 6.6 Sources for further information and advice; 6.7 References; 7 Step change towards net zero environmental impact in food processing: the closed-loop approach; 7.1 Introduction; 7.2 Working definitions; 7.3 Background: productive change in food processing; 7.4 Step change towards net zero: the single plant; 7.5 Step change towards net zero: whole systems; 7.6 Example: closed-loop trials with remanufactured plastics packaging materials