Food Industry Wastes

Dedication

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

Abbreviations and Glossary

Part I: Food Industry Wastes: Problems and Opportunities

Chapter 1. Recent European Legislation on Management of Wastes in the Food Industry

1 Introduction

2 Various Legal Aspects of Food Waste

3 Effectiveness of Waste Management Policies in the European Union

4 Biowaste Management Policy Updates

5 Policy Recommendations Identified for their Prevention Potential

6 Environmental Management Standards and their Application in the Food Industry

7 Conclusions

References

Chapter 2. Development of Green Production Strategies

1 Introduction

2 Engineering Design Principles for Industrial Ecology

3 Barriers to Adoption of Industrial Ecology and Drivers of Change

4 Educating Industrial Ecologists

5 Green Production

6 Sustainability in the Global Food and Drink Industry

7 Holistic Approach in Food Production

8 The Green Biorefinery Concept

9 Anaerobic Digestion and Biogas Production Technology

10 Energy Generated by Food and Farm Co-Digestion

11 Conclusions

References

Chapter 3. Sources, Characterization, and Composition of Food Industry Wastes

1 Introduction

2 Characterization and Composition of Food Wastes

3 Biochemical/Chemical Analytical Methods

4 Conclusions

References

Part II: Treatment of Solid Food Wastes

Chapter 4. Use of Waste Bread to Produce Fermentation Products

1 Introduction

2 Bread as a Major Dietary Staple

3 The Size of the Bread Waste Problem

4 Utilization of Bread and Bakery Wastes

5 Solid-State Fermentation of Bread Waste

6 Process Development Opportunities

7 Conclusions

References

Chapter 5. Recovery of Commodities from Food Wastes Using Solid-State Fermentation

1 Introduction

2 Selection of Bioreactor Design for SSF

3 Mass and Heat Transfer Phenomena in SSF

4 Applications of SSF

5 Conclusions

References

Chapter 6. Functional Food and Nutraceuticals Derived from Food Industry Wastes

1 Introduction

2 Phenolic Compounds Derived from Fruit-and-Vegetable Processing Wastes

3 Vegetable Flavonoids

4 Coloring Agents and Antioxidants

5 Dietary Fibers

6 Sulfur-Containing Bioactive Compounds

7 Extraction Processes from Food-and-Vegetable Waste

8 Whey as a Source of Bioactive Peptides

9 Product Development, Marketing, and Consumer Acceptance of Functional Foods

10 Conclusions

References

Chapter 7. Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion

1 Introduction

2 Basic Principles of Anaerobic Digestion

3 Process Development for Anaerobic Digestion of Organic Wastes

4 Fertilization of Residues After Anaerobic Digestion

5 Conclusion

References

Part III: Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food Wastes

Chapter 8. Use of Immobilized Biocatalyst for Valorization of Whey Lactose

1 Introduction

2 Methods of Immobilization

3 Immobilized Enzymes

4 Immobilized Cell Systems

5 Bioreactor Systems With Immobilized Biocatalyst

6 Kinetic Performance of the Immobilized Cells (IMCs)

7 Mathematical Modeling of Immobilized Cell System

8 Industrial Applications

9 Conclusions

References

Chapter 9. Hydrogen Generation from Food Industry and Biodiesel Wastes

1 Introduction

2 Basic Principle of Dark Hydrogen Fermentation

3 Effect of Intracellular and Extracellular Redox States on Hydrogen Production

4 Bioreactor System for High-Rate Hydrogen Production

5 Hydrogen Production from Industrial Organic Wastes

6 Treatment of Effluent After Dark Hydrogen Fermentation

7 Concluding Remarks

References

Chapter 10. Thermophilic Aerobic Bioprocessing Technologies for Food Industry Wastes and Wastewater

1 Introduction

2 Thermophilic Aerobic Digestion

3 Thermophilic Microorganisms

4 Bioremediation and Bio-Augmentation Strategies

5 A New Bioreactor Designed for Thermophilic Digestion

6 Feed Production from Food Industry Wastes

7 Conclusions

References

Chapter 11. Modeling, Monitoring, and Process Control for Intelligent Bioprocessing of Food Industry Wastes and Wastewater

1 Introduction

2 Mathematical Models of Bioreactors and Biodegradation Processes

3 Process Analytical Technology

4 Control Strategy Development

5 Conclusions

Acknowledgement

References

Part IV: Assessment of Water and Carbon Footprints and Rehabilitation of Food Industry Wastewater

Chapter 12. Accounting for the Impact of Food Waste on Water Resources and Climate Change

1 Background

2 Defining Water Footprints

3 Accounting Carbon Footprint

4 Data

5 Results of Water Footprint Accounting

6 Results of Carbon Footprint Accounting

7 Case Studies

8 Discussion and Conclusion

Acknowledgement

References

Chapter 13. Electrical Energy from Wineries—A New Approach Using Microbial Fuel Cells

1 Introduction

2 Winery WasteWater to Electricity—Conceptual Approach

3 Microbial Fuel Cells

4 Microbial Fuel Cells and Wineries—A Case Study

5 Conclusions

References

Chapter 14. Electricity Generation from Food Industry Wastewater Using Microbial Fuel Cell Technology

1 Introduction

2 Current Status of Electricity Generation from Food Industry Wastewaters

3 Factors Affecting Anodic Performance

4 Electricity Generation from a Scalable MFC—a Case Study

5 Conclusion

References

Part V: Assessment of Environmental Impact of Food Production and Consumption

Chapter 15. Life Cycle Assessment Focusing on Food Industry Wastes

1 Introduction

2 Methodology in Life Cycle Assessment

3 Utility of LCT/LCA to Promote Lower-Impact Habits in Consumers

4 Valorization of Wastes by Bioprocessing, from an LCA Perspective

5 Valorization of Wastes by NonBiological Processing or Disposal, from an LCA Perspective

6 Conclusions

7 Case Study: LCA of Waste Management in Cider Making

References

Chapter 16. Food System Sustainability and the Consumer

1 Introduction

2 Food Supply Chain and Waste

3 Consumer Behavior and Behavioral Change

4 New Product Development and Innovation

5 Conclusions

References

Concluding Remarks and Future Prospects

1 Prevention of Food Losses and Waste

2 Challenges for the Processing Industry

3 Valorization of Food Industry Waste

4 Conclusions

Food Science and Technology International Series

Index