Handbook of Waste Management and Co Product Recovery in Food Processing

Produk Detail:
  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Pages : 680 pages
  • ISBN : 1845697057
  • Rating : 4/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>Handbook of Waste Management and Co Product Recovery in Food Processing

Download or Read online Handbook of Waste Management and Co Product Recovery in Food Processing full in PDF, ePub and kindle. this book written by Keith W. Waldron and published by Elsevier which was released on 26 October 2009 with total page 680 pages. We cannot guarantee that Handbook of Waste Management and Co Product Recovery in Food Processing book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. ...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 process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Release : 26 October 2009
GET THIS BOOK Handbook of Waste Management and Co Product Recovery in Food Processing

...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 process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing
  • Author : K. Waldron
  • Publisher : CRC Press
  • Release : 06 April 2007
GET THIS BOOK Handbook of Waste Management and Co Product Recovery in Food Processing

This comprehensive collection reviews research in the field, covering optimisation of manufacturing procedures to decrease waste, reduction of energy and water expenditure, methods to valorise refuse by co-product recovery and techniques to deal with wastewater and solid waste. The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products

Environmental Assessment and Management in the Food Industry

Environmental Assessment and Management in the Food Industry
  • Author : U Sonesson,J Berlin,F Ziegler
  • Publisher : Elsevier
  • Release : 30 September 2010
GET THIS BOOK Environmental Assessment and Management in the Food Industry

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two

Food Waste Recovery

Food Waste Recovery
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 03 July 2015
GET THIS BOOK Food Waste Recovery

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 techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference

Food Processing By Products and their Utilization

Food Processing By Products and their Utilization
  • Author : Anil Kumar Anal
  • Publisher : John Wiley & Sons
  • Release : 13 November 2017
GET THIS BOOK Food Processing By Products and their Utilization

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses,

Separation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology
  • Author : Galanakis Charis
  • Publisher : Academic Press
  • Release : 14 November 2018
GET THIS BOOK Separation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from

Sustainable Food Waste Management

Sustainable Food Waste Management
  • Author : Monika Thakur,V. K. Modi,Renu Khedkar,Karuna Singh
  • Publisher : Springer Nature
  • Release : 04 January 2021
GET THIS BOOK Sustainable Food Waste Management

This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different

Bioalcohol Production

Bioalcohol Production
  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Release : 24 May 2010
GET THIS BOOK Bioalcohol Production

Bioethanol is one of the main biofuels currently used as a petroleum-substitute in transport applications. However, conflicts over food supply and land use have made its production and utilisation a controversial topic. Second generation bioalcohol production technology, based on (bio)chemical conversion of non-food lignocellulose, offers potential advantages over existing, energy-intensive bioethanol production processes. Food vs. fuel pressures may be reduced by utilising a wider range of lignocellulosic biomass feedstocks, including energy crops, cellulosic residues, and, particularly, wastes. Bioalcohol production

Biodiesel Science and Technology

Biodiesel Science and Technology
  • Author : Jan C.J. Bart,N Palmeri,Stefano Cavallaro
  • Publisher : Elsevier
  • Release : 19 February 2010
GET THIS BOOK Biodiesel Science and Technology

Biodiesel production is a rapidly advancing field worldwide, with biodiesel fuel increasingly being used in compression ignition (diesel) engines. Biodiesel has been extensively studied and utilised in developed countries, and it is increasingly being introduced in developing countries, especially in regions with high potential for sustainable biodiesel production. Initial sections systematically review feedstock resources and vegetable oil formulations, including the economics of vegetable oil conversion to diesel fuel, with additional coverage of emerging energy crops for biodiesel production. Further sections

Organic Waste Recycling Technology Management and Sustainability

Organic Waste Recycling  Technology  Management and Sustainability
  • Author : Chongrak Polprasert,Thammarat Koottatep
  • Publisher : IWA Publishing
  • Release : 15 June 2017
GET THIS BOOK Organic Waste Recycling Technology Management and Sustainability

This fourth edition of Organic Waste Recycling is fully updated with new material to create a comprehensive and accessible textbook: - New chapter on constructed wetlands for wastewater and faecal sludge stabilization. - New sections on: waste recycling vs. climate change and water; faecal sludge and its characteristics; hydrothermal carbonization technology; up-to-date environmental criteria and legislation and environmental risk assessment. - New case studies with emphasis on practices in both developed and developing countries have been included, along with more

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 October 2018
GET THIS BOOK Sustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat

Food Wastes and By products

Food Wastes and By products
  • Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
  • Publisher : John Wiley & Sons
  • Release : 21 January 2020
GET THIS BOOK Food Wastes and By products

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new

Food Processing Technology

Food Processing Technology
  • Author : P J Fellows
  • Publisher : Elsevier
  • Release : 22 June 2009
GET THIS BOOK Food Processing Technology

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
  • Author : Medeni Maskan,Aylin Altan
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOK Advances in Food Extrusion Technology

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOK Case Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens