Food Industry Wastes, 1st Edition

  • Published By:
  • ISBN-10: 0123919282
  • ISBN-13: 9780123919281
  • DDC: 664
  • Grade Level Range: College Freshman - College Senior
  • 338 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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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.

Table of Contents

Front Cover.
Half Title Page.
Food Science and Technology International Series.
Title Page.
Copyright Page.
Introduction: Causes and Challenges of Food Wastage.
Abbreviations and Glossary.
1: Food Industry Wastes: Problems and Opportunities.
2: Recent European Legislation on Management of Wastes in the Food Industry.
3: Development of Green Production Strategies.
4: Sources, Characterization, and Composition of Food Industry Wastes.
5: Treatment of Solid Food Wastes.
6: Use of Waste Bread to Produce Fermentation Products.
7: Recovery of Commodities from Food Wastes Using Solid-State Fermentation.
8: Functional Food and Nutraceuticals Derived from Food Industry Wastes.
9: Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion.
10: Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food Wastes.
11: Use of Immobilized Biocatalyst for Valorization of Whey Lactose.
12: Hydrogen Generation from Food Industry and Biodiesel Wastes.
13: Thermophilic Aerobic Bioprocessing Technologies for Food Industry Wastes and Wastewater.
14: Modeling, Monitoring, and Process Control for Intelligent Bioprocessing of Food Industry Wastes and Wastewater.
15: Assessment of Water and Carbon Footprints and Rehabilitation of Food Industry Wastewater.
16: Accounting for the Impact of Food Waste on Water Resources and Climate Change.
17: Electrical Energy from Wineries—A New Approach Using Microbial Fuel Cells.
18: Electricity Generation from Food Industry Wastewater Using Microbial Fuel Cell Technology.
19: Assessment of Environmental Impact of Food Production and Consumption.
20: Life Cycle Assessment Focusing on Food Industry Wastes.
21: Food System Sustainability and the Consumer.
Concluding Remarks and Future Prospects.
Food Science and Technology International Series.