Food Industry Wastes : Assessment and Recuperation of Commodities.

By: Kosseva, Maria
Contributor(s): Webb, Colin
Publisher: San Diego : Elsevier Science & Technology, 2013Copyright date: ©2013Description: 1 online resource (342 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9780123919281Subject(s): Food industry and trade -- Waste disposalGenre/Form: Electronic books. Additional physical formats: Print version:: Food Industry Wastes : Assessment and Recuperation of CommoditiesDDC classification: 628.5/1 LOC classification: TD899.F585 -- F66 2013ebOnline resources: Click to View
Contents:
Front Cover -- Food Industry Wastes -- Copyright Page -- Dedication -- Contents -- Contributors -- Preface -- Introduction: Causes and Challenges of Food Wastage -- 1 Sustainability of the Food Supply Chain -- 2 Quantity of Food Wastes -- 3 Water Waste -- 4 Environmental Effect of Food Waste -- 5 Conclusions -- References -- Abbreviations and Glossary -- Editor Biographies -- I. Food Industry Wastes: Problems and Opportunities -- 1 Recent European Legislation on Management of Wastes in the Food Industry -- 1 Introduction -- 1.1 Definitions of Food Industry Waste (FIW) -- 1.2 Waste Streams Considered in This Book -- 2 Various Legal Aspects of Food Waste -- 2.1 Selecting Best Available Technique Candidates for the Food and Drink Sector -- 3 Effectiveness of Waste Management Policies in the European Union -- 3.1 Adoption of a "Recycling Society" in the EU -- 3.2 Main Stipulations of the Landfill Directive 1999/31/EC -- 3.2.1 The European Environment Agency Report No 7/2009 -- 3.2.1.1 Aims -- 3.2.1.2 Indicator-Based Analysis -- 3.2.1.3 Interviews with Key Stakeholders -- 3.2.1.4 Policy Instruments -- German Case Study -- Hungarian Case Study -- 3.2.1.5 Landfill Taxes and Gate Fees -- 3.2.1.6 Public Acceptance -- 3.3 European Waste Framework Directive (WFD) -- 4 Biowaste Management Policy Updates -- 4.1 Landfill Bans on Food Waste -- 4.1.1 Introduction of New Regulations and the Right Policies -- 4.2 Selection of Measures -- 4.3 Example of Application of Waste Management Legislation in Ireland -- 4.4 Waste Management for the Food Industries in the USA and Canada -- 5 Policy Recommendations Identified for Their Prevention Potential -- 6 Environmental Management Standards and Their Application in the Food Industry -- 7 Conclusions -- References -- 2 Development of Green Production Strategies -- 1 Introduction.
2 Engineering Design Principles for Industrial Ecology -- 2.1 History and Definitions of Industrial Ecology -- 2.2 Complex Adaptive Self-Organizing Hierarchical Open (SOHO) System -- 2.2.1 Ecosystems as Self-Organizing Systems -- 2.3 Sustainable Livelihood (SL) -- 2.4 Ecological Integrity -- 2.4.1 A Conceptual Model of Industrial Ecology -- 2.5 Design Principles and Tools for Industrial Ecology -- 2.5.1 Interfacing -- 2.5.1.1 Focus on Suboptimization and Example with a Student Residence Cafeteria -- 2.5.2 Mimicry of Natural Ecosystems -- 2.5.3 Using Appropriate Biotechnology -- 2.5.4 Renewable Resources -- 3 Barriers to Adoption of Industrial Ecology and Drivers of Change -- 3.1 Constraints and Incentives for Industrial Ecology -- 3.2 Eco-Innovation as a Driver of Sustainable Manufacturing -- 3.3 Drivers of and Barriers to Eco-Innovation -- 4 Educating Industrial Ecologists -- 5 Green Production -- 5.1 Principles of Green Production -- 5.2 Green Production Criteria -- 6 Sustainability in the Global Food and Drink Industry -- 7 Holistic Approach in Food Production -- 7.1 Development of Green Production Strategy -- 7.2 The Upgrading Concept -- 8 The Green Biorefinery Concept -- 9 Anaerobic Digestion and Biogas Production Technology -- 10 Energy Generated by Food and Farm Co-Digestion -- 11 Case Study 1: Energy Lost in Food Waste -- 12 Conclusions -- References -- 3 Sources, Characterization, and Composition of Food Industry Wastes -- 1 Introduction -- 1.1 Sources of Food Wastes -- 1.1.1 Household Waste -- 1.1.2 Retailer Wastes -- 2 Characterization and Composition of Food Wastes -- 2.1 Fruit-and-Vegetable Wastes -- 2.1.1 Fruit Wastes -- 2.1.1.1 Apple pomace -- 2.1.1.2 Grape Pomace -- 2.1.1.3 Citrus Pomace -- 2.1.2 Vegetable Waste -- 2.1.2.1 Onion Wastes -- 2.1.2.2 Potato Co-Products -- 2.2 Olive Oil Industry -- 2.3 Fermentation Industry Wastes.
2.3.1 Quantities of Bioethanol Production -- 2.3.2 Composition of Distillery Wastes -- 2.3.2.1 Sugar-Based Feedstock -- 2.3.2.2 Starch-Based Feedstock -- 2.4 Dairy Industry -- 2.5 Meat and Poultry Industry Wastes -- 2.5.1 Meat Production Waste -- 2.5.2 Poultry Wastes -- 2.6 Seafood By-Products -- 2.6.1 Chemical Composition of Fish Waste -- 2.6.2 Crustacean Wastes -- 3 Biochemical/Chemical Analytical Methods -- 4 Conclusions -- References -- II. Treatment of Solid Food Wastes -- 4 Use of Waste Bread to Produce Fermentation Products -- 1 Introduction -- 2 Bread as a Major Dietary Staple -- 2.1 Staling and Spoilage -- 2.1.1 Staling of Bread -- 2.1.2 Spoilage of Bread -- 3 The Size of the Bread Waste Problem -- 3.1 Estimated Wastage -- 4 Utilization of Bread and Bakery Wastes -- 4.1 Conceptualizing How Best to Utilize Waste Bread -- 5 Solid-State Fermentation of Bread Waste -- 5.1 Optimum Particle Size -- 5.2 Optimum Moisture Content -- 5.3 Optimum Duration for Solid-State Fermentation -- 5.3.1 Germination (Lag) Phase -- 5.3.2 Growth Phase -- 5.3.3 Stationary Phase -- 5.3.4 Death Phase -- 5.3.5 Termination of the Fermentation -- 6 Process Development Opportunities -- 7 Conclusions -- References -- 5 Recovery of Commodities from Food Wastes Using Solid-State Fermentation -- 1 Introduction -- 1.1 Economically and Industrially Important Advantages of SSF -- 1.2 Comparison of SSF and SmF -- 2 Selection of Bioreactor Design for SSF -- 2.1 Classification of Bioreactors for SSF -- 2.2 Group 1: SSF Bioreactors without Forced Aeration (Tray Bioreactors) -- 2.2.1 Current Challenges in Design, Operation and Scale-Up of Tray Bioreactors -- 2.3 Group 2: Static Bed with Forced Aeration (Packed-Bed Bioreactors) -- 2.3.1 Key Considerations in Designing Packed Beds -- 2.4 Group 3: Continuously Agitated SSF Bioreactors with Air Circulation (Rotating and Stirred Drums).
2.4.1 Key Considerations in Designing and Operating Rotating and Stirred Drums -- 2.4.2 Intermittently Mixed Bed Bioreactors with Forced Aeration (Mixed and Aerated) -- 2.5 Group 4: Bioreactors with Both Continuous Mixing and Forced Aeration (Mixed with Forced Aeration) -- 2.6 Examples of SSF Bioreactor Applications -- 3 Mass and Heat Transfer Phenomena in SSF -- 3.1 Microscale Phenomena -- 3.2 Macroscale Phenomena -- 3.2.1 Mass Transfer Aspects -- 3.2.2 Heat Transfer Aspects -- 4 Applications of SSF -- 4.1 Bulk Chemicals and Products: Organic Acids, Ethanol, Enzymes, Polysaccharides, and Feed Protein -- 4.1.1 Organic Acids from Fruit Pomace -- 4.1.1.1 Lactic Acid Production -- 4.1.1.2 Citric Acid Production -- 4.1.1.3 Fatty Acid Production -- 4.1.2 Production of Ethanol -- 4.1.3 Production of Enzymes -- 4.1.3.1 α-Amylase -- 4.1.3.2 Xylanase -- 4.1.3.3 Protease -- 4.1.3.4 Laccase -- 4.1.3.5 Tannase -- 4.1.4 Production of Polysaccharides -- 4.1.5 Production of Baker's Yeast -- 4.1.6 Feed Protein -- 4.2 Production of Fine Chemicals: Aroma Compounds, Antibiotics and Pigments -- 4.2.1 Aroma Compounds -- 4.2.2 Antibiotics -- 4.2.3 Production of Pigments -- 5 Conclusions -- References -- 6 Functional Food and Nutraceuticals Derived from Food Industry Wastes -- 1 Introduction -- 1.1 Definition of Nutraceuticals and Functional Food -- 2 Phenolic Compounds Derived from Fruit-and-Vegetable Processing Wastes -- 2.1 Flavonoids -- 2.2 Polyphenol Content of Grape Wine Wastes -- 2.2.1 Proanthocyanidins -- 2.2.2 Resveratrol -- 2.2.3 Anthocyanins -- 2.3 Polyphenols in Apple Pomace -- 3 Vegetable Flavonoids -- 3.1 Onion Flavonoids -- 3.2 Flavonols of Onions -- 3.3 Functionality of Flavonoids -- 3.3.1 Prevention of Atherosclerosis and Cardiovascular Disease -- 3.3.2 Antioxidant Activity -- 3.3.3 Metabolic Syndrome -- 3.3.4 Hormonal Activity.
4 Coloring Agents and Antioxidants -- 4.1 Betalains -- 4.2 Lycopenes -- 5 Dietary Fibers -- 6 Sulfur-Containing Bioactive Compounds -- 6.1 Cabbage Glucosinolates -- 6.2 Methods of Processing -- 7 Extraction Processes from Food-and-Vegetable Waste -- 7.1 Extraction of Phenolic Compounds from Olive Pomace -- 7.2 Solvent and Enzyme-Aided Aqueous Extraction of Goldenberry -- 7.3 Extraction of Antioxidants from Potato Peels by Pressurized Liquids -- 7.4 Extraction of Phytochemicals from Common Vegetables -- 8 Whey as a Source of Bioactive Peptides -- 8.1 Occurrence of Bioactive Peptides in Whey and Other Dairy By-Products -- 8.2 Functionality of Bioactive Peptides -- 8.2.1 Regulation of the Gastrointestinal System -- 8.2.2 Regulation of the Immune System -- 8.2.3 Regulation of the Cardiovascular System -- 8.2.4 Regulation of the Nervous System -- 8.2.5 Antimicrobial Function -- 8.2.6 Growth Factor Activity -- 8.3 Commercial Dairy Products Containing Bioactive Peptides -- 8.4 Commercial-Scale Production -- 9 Product Development, Marketing, and Consumer Acceptance of Functional Foods -- 10 Conclusions -- References -- 7 Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion -- 1 Introduction -- 2 Basic Principles of Anaerobic Digestion -- 2.1 Conversion Flow of Organic Matter to Methane -- 2.1.1 Disintegration and Hydrolysis -- 2.1.2 Acidogenesis -- 2.1.3 Acetogenesis (H2-producing) -- 2.1.4 Methanogenesis -- 2.2 Methane Production Potential of Organic Wastes -- 2.3 Environmental Factors Affecting Anaerobic Digestion -- 2.3.1 Temperature -- 2.3.2 pH and Alkalinity -- 2.3.3 Biological Toxic Compounds -- 3 Process Development for Anaerobic Digestion of Organic Wastes -- 3.1 Reactor Design for Anaerobic Digestion -- 3.1.1 Continuously Stirred Tank Reactor (CSTR) -- 3.1.2 Repeated Batch System.
3.1.3 Plugflow Reactor System.
Summary: Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately 43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste.
Item type Current location Call number Status Date due Barcode Item holds
Ebrary Ebrary Afghanistan
Available EBKAF00076840
Ebrary Ebrary Algeria
Available
Ebrary Ebrary Cyprus
Available
Ebrary Ebrary Egypt
Available
Ebrary Ebrary Libya
Available
Ebrary Ebrary Morocco
Available
Ebrary Ebrary Nepal
Available EBKNP00076840
Ebrary Ebrary Sudan

Access a wide range of magazines and books using Pressreader and Ebook central.

Enjoy your reading, British Council Sudan.

Available
Ebrary Ebrary Tunisia
Available
Total holds: 0

Front Cover -- Food Industry Wastes -- Copyright Page -- Dedication -- Contents -- Contributors -- Preface -- Introduction: Causes and Challenges of Food Wastage -- 1 Sustainability of the Food Supply Chain -- 2 Quantity of Food Wastes -- 3 Water Waste -- 4 Environmental Effect of Food Waste -- 5 Conclusions -- References -- Abbreviations and Glossary -- Editor Biographies -- I. Food Industry Wastes: Problems and Opportunities -- 1 Recent European Legislation on Management of Wastes in the Food Industry -- 1 Introduction -- 1.1 Definitions of Food Industry Waste (FIW) -- 1.2 Waste Streams Considered in This Book -- 2 Various Legal Aspects of Food Waste -- 2.1 Selecting Best Available Technique Candidates for the Food and Drink Sector -- 3 Effectiveness of Waste Management Policies in the European Union -- 3.1 Adoption of a "Recycling Society" in the EU -- 3.2 Main Stipulations of the Landfill Directive 1999/31/EC -- 3.2.1 The European Environment Agency Report No 7/2009 -- 3.2.1.1 Aims -- 3.2.1.2 Indicator-Based Analysis -- 3.2.1.3 Interviews with Key Stakeholders -- 3.2.1.4 Policy Instruments -- German Case Study -- Hungarian Case Study -- 3.2.1.5 Landfill Taxes and Gate Fees -- 3.2.1.6 Public Acceptance -- 3.3 European Waste Framework Directive (WFD) -- 4 Biowaste Management Policy Updates -- 4.1 Landfill Bans on Food Waste -- 4.1.1 Introduction of New Regulations and the Right Policies -- 4.2 Selection of Measures -- 4.3 Example of Application of Waste Management Legislation in Ireland -- 4.4 Waste Management for the Food Industries in the USA and Canada -- 5 Policy Recommendations Identified for Their Prevention Potential -- 6 Environmental Management Standards and Their Application in the Food Industry -- 7 Conclusions -- References -- 2 Development of Green Production Strategies -- 1 Introduction.

2 Engineering Design Principles for Industrial Ecology -- 2.1 History and Definitions of Industrial Ecology -- 2.2 Complex Adaptive Self-Organizing Hierarchical Open (SOHO) System -- 2.2.1 Ecosystems as Self-Organizing Systems -- 2.3 Sustainable Livelihood (SL) -- 2.4 Ecological Integrity -- 2.4.1 A Conceptual Model of Industrial Ecology -- 2.5 Design Principles and Tools for Industrial Ecology -- 2.5.1 Interfacing -- 2.5.1.1 Focus on Suboptimization and Example with a Student Residence Cafeteria -- 2.5.2 Mimicry of Natural Ecosystems -- 2.5.3 Using Appropriate Biotechnology -- 2.5.4 Renewable Resources -- 3 Barriers to Adoption of Industrial Ecology and Drivers of Change -- 3.1 Constraints and Incentives for Industrial Ecology -- 3.2 Eco-Innovation as a Driver of Sustainable Manufacturing -- 3.3 Drivers of and Barriers to Eco-Innovation -- 4 Educating Industrial Ecologists -- 5 Green Production -- 5.1 Principles of Green Production -- 5.2 Green Production Criteria -- 6 Sustainability in the Global Food and Drink Industry -- 7 Holistic Approach in Food Production -- 7.1 Development of Green Production Strategy -- 7.2 The Upgrading Concept -- 8 The Green Biorefinery Concept -- 9 Anaerobic Digestion and Biogas Production Technology -- 10 Energy Generated by Food and Farm Co-Digestion -- 11 Case Study 1: Energy Lost in Food Waste -- 12 Conclusions -- References -- 3 Sources, Characterization, and Composition of Food Industry Wastes -- 1 Introduction -- 1.1 Sources of Food Wastes -- 1.1.1 Household Waste -- 1.1.2 Retailer Wastes -- 2 Characterization and Composition of Food Wastes -- 2.1 Fruit-and-Vegetable Wastes -- 2.1.1 Fruit Wastes -- 2.1.1.1 Apple pomace -- 2.1.1.2 Grape Pomace -- 2.1.1.3 Citrus Pomace -- 2.1.2 Vegetable Waste -- 2.1.2.1 Onion Wastes -- 2.1.2.2 Potato Co-Products -- 2.2 Olive Oil Industry -- 2.3 Fermentation Industry Wastes.

2.3.1 Quantities of Bioethanol Production -- 2.3.2 Composition of Distillery Wastes -- 2.3.2.1 Sugar-Based Feedstock -- 2.3.2.2 Starch-Based Feedstock -- 2.4 Dairy Industry -- 2.5 Meat and Poultry Industry Wastes -- 2.5.1 Meat Production Waste -- 2.5.2 Poultry Wastes -- 2.6 Seafood By-Products -- 2.6.1 Chemical Composition of Fish Waste -- 2.6.2 Crustacean Wastes -- 3 Biochemical/Chemical Analytical Methods -- 4 Conclusions -- References -- II. Treatment of Solid Food Wastes -- 4 Use of Waste Bread to Produce Fermentation Products -- 1 Introduction -- 2 Bread as a Major Dietary Staple -- 2.1 Staling and Spoilage -- 2.1.1 Staling of Bread -- 2.1.2 Spoilage of Bread -- 3 The Size of the Bread Waste Problem -- 3.1 Estimated Wastage -- 4 Utilization of Bread and Bakery Wastes -- 4.1 Conceptualizing How Best to Utilize Waste Bread -- 5 Solid-State Fermentation of Bread Waste -- 5.1 Optimum Particle Size -- 5.2 Optimum Moisture Content -- 5.3 Optimum Duration for Solid-State Fermentation -- 5.3.1 Germination (Lag) Phase -- 5.3.2 Growth Phase -- 5.3.3 Stationary Phase -- 5.3.4 Death Phase -- 5.3.5 Termination of the Fermentation -- 6 Process Development Opportunities -- 7 Conclusions -- References -- 5 Recovery of Commodities from Food Wastes Using Solid-State Fermentation -- 1 Introduction -- 1.1 Economically and Industrially Important Advantages of SSF -- 1.2 Comparison of SSF and SmF -- 2 Selection of Bioreactor Design for SSF -- 2.1 Classification of Bioreactors for SSF -- 2.2 Group 1: SSF Bioreactors without Forced Aeration (Tray Bioreactors) -- 2.2.1 Current Challenges in Design, Operation and Scale-Up of Tray Bioreactors -- 2.3 Group 2: Static Bed with Forced Aeration (Packed-Bed Bioreactors) -- 2.3.1 Key Considerations in Designing Packed Beds -- 2.4 Group 3: Continuously Agitated SSF Bioreactors with Air Circulation (Rotating and Stirred Drums).

2.4.1 Key Considerations in Designing and Operating Rotating and Stirred Drums -- 2.4.2 Intermittently Mixed Bed Bioreactors with Forced Aeration (Mixed and Aerated) -- 2.5 Group 4: Bioreactors with Both Continuous Mixing and Forced Aeration (Mixed with Forced Aeration) -- 2.6 Examples of SSF Bioreactor Applications -- 3 Mass and Heat Transfer Phenomena in SSF -- 3.1 Microscale Phenomena -- 3.2 Macroscale Phenomena -- 3.2.1 Mass Transfer Aspects -- 3.2.2 Heat Transfer Aspects -- 4 Applications of SSF -- 4.1 Bulk Chemicals and Products: Organic Acids, Ethanol, Enzymes, Polysaccharides, and Feed Protein -- 4.1.1 Organic Acids from Fruit Pomace -- 4.1.1.1 Lactic Acid Production -- 4.1.1.2 Citric Acid Production -- 4.1.1.3 Fatty Acid Production -- 4.1.2 Production of Ethanol -- 4.1.3 Production of Enzymes -- 4.1.3.1 α-Amylase -- 4.1.3.2 Xylanase -- 4.1.3.3 Protease -- 4.1.3.4 Laccase -- 4.1.3.5 Tannase -- 4.1.4 Production of Polysaccharides -- 4.1.5 Production of Baker's Yeast -- 4.1.6 Feed Protein -- 4.2 Production of Fine Chemicals: Aroma Compounds, Antibiotics and Pigments -- 4.2.1 Aroma Compounds -- 4.2.2 Antibiotics -- 4.2.3 Production of Pigments -- 5 Conclusions -- References -- 6 Functional Food and Nutraceuticals Derived from Food Industry Wastes -- 1 Introduction -- 1.1 Definition of Nutraceuticals and Functional Food -- 2 Phenolic Compounds Derived from Fruit-and-Vegetable Processing Wastes -- 2.1 Flavonoids -- 2.2 Polyphenol Content of Grape Wine Wastes -- 2.2.1 Proanthocyanidins -- 2.2.2 Resveratrol -- 2.2.3 Anthocyanins -- 2.3 Polyphenols in Apple Pomace -- 3 Vegetable Flavonoids -- 3.1 Onion Flavonoids -- 3.2 Flavonols of Onions -- 3.3 Functionality of Flavonoids -- 3.3.1 Prevention of Atherosclerosis and Cardiovascular Disease -- 3.3.2 Antioxidant Activity -- 3.3.3 Metabolic Syndrome -- 3.3.4 Hormonal Activity.

4 Coloring Agents and Antioxidants -- 4.1 Betalains -- 4.2 Lycopenes -- 5 Dietary Fibers -- 6 Sulfur-Containing Bioactive Compounds -- 6.1 Cabbage Glucosinolates -- 6.2 Methods of Processing -- 7 Extraction Processes from Food-and-Vegetable Waste -- 7.1 Extraction of Phenolic Compounds from Olive Pomace -- 7.2 Solvent and Enzyme-Aided Aqueous Extraction of Goldenberry -- 7.3 Extraction of Antioxidants from Potato Peels by Pressurized Liquids -- 7.4 Extraction of Phytochemicals from Common Vegetables -- 8 Whey as a Source of Bioactive Peptides -- 8.1 Occurrence of Bioactive Peptides in Whey and Other Dairy By-Products -- 8.2 Functionality of Bioactive Peptides -- 8.2.1 Regulation of the Gastrointestinal System -- 8.2.2 Regulation of the Immune System -- 8.2.3 Regulation of the Cardiovascular System -- 8.2.4 Regulation of the Nervous System -- 8.2.5 Antimicrobial Function -- 8.2.6 Growth Factor Activity -- 8.3 Commercial Dairy Products Containing Bioactive Peptides -- 8.4 Commercial-Scale Production -- 9 Product Development, Marketing, and Consumer Acceptance of Functional Foods -- 10 Conclusions -- References -- 7 Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion -- 1 Introduction -- 2 Basic Principles of Anaerobic Digestion -- 2.1 Conversion Flow of Organic Matter to Methane -- 2.1.1 Disintegration and Hydrolysis -- 2.1.2 Acidogenesis -- 2.1.3 Acetogenesis (H2-producing) -- 2.1.4 Methanogenesis -- 2.2 Methane Production Potential of Organic Wastes -- 2.3 Environmental Factors Affecting Anaerobic Digestion -- 2.3.1 Temperature -- 2.3.2 pH and Alkalinity -- 2.3.3 Biological Toxic Compounds -- 3 Process Development for Anaerobic Digestion of Organic Wastes -- 3.1 Reactor Design for Anaerobic Digestion -- 3.1.1 Continuously Stirred Tank Reactor (CSTR) -- 3.1.2 Repeated Batch System.

3.1.3 Plugflow Reactor System.

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately 43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

There are no comments for this item.

to post a comment.