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Food Waste Recovery

Processing Technologies and Industrial Techniques

1st Edition - July 3, 2015

Editor: Charis M. Galanakis

Hardback ISBN:

9 7 8 - 0 - 1 2 - 8 0 0 3 5 1 - 0

eBook ISBN:

9 7 8 - 0 - 1 2 - 8 0 0 4 1 9 - 7

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,… Read more

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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 for research outcomes.

List of Contributors
Preface
Section I: Introduction
- Chapter 1: Food waste management, valorization, and sustainability in the food industry
  - Abstract
  - 1.1. Introduction
  - 1.2. Definitions of “food waste” and “food loss”
  - 1.3. Quantities of lost and wasted food and impact on food and nutrition security
  - 1.4. Prospects
  - 1.5. Origin of food waste and food loss
  - 1.6. Management and valorization strategies
  - 1.7. Treatment of food waste
  - 1.8. How food waste recovery improves sustainability of food systems
- Chapter 2: Classification and target compounds
  - Abstract
  - 2.1. Introduction
  - 2.2. Cereals
  - 2.3. Root and tubers
  - 2.4. Oilcrops and pulses
  - 2.5. Fruit and vegetables
  - 2.6. Meat products
  - 2.7. Fisheries by-products
  - 2.8. Dairy products
- Chapter 3: The universal recovery strategy
  - Abstract
  - 3.1. Introduction
  - 3.2. Characteristics of target compounds
  - 3.3. Substrate macro- and microstructure
  - 3.4. Selection of the appropriate solvent
  - 3.5. Selection of the recovery stages
  - 3.6. Selection of the appropriate technologies
Section II: Conventional techniques
- Chapter 4: Conventional macroscopic pretreatment
  - Abstract
  - 4.1. Introduction
  - 4.2. Size reduction of solids
  - 4.3. Thermal and vacuum concentration
  - 4.4. Mechanical separation (centrifugation/mechanical expression)
  - 4.5. Freeze drying
  - 4.6. Microfiltration
- Chapter 5: Conventional macro- and micromolecules separation
  - Abstract
  - 5.1. Introduction
  - 5.2. Ethanol precipitation
  - 5.3. Ultrafiltration
  - 5.4. Isoelectric solubilization/precipitation
  - 5.5. Extrusion
  - 5.6. Conclusions
- Chapter 6: Conventional extraction
  - Abstract
  - 6.1. Introduction
  - 6.2. Solvent extraction
  - 6.3. Acid, alkali, and enzyme extraction
  - 6.4. Microwave-assisted extraction
  - 6.5. Steam distillation and hydrodistillation
  - 6.6. Supercritical fluid extraction
  - 6.7. Scale-up and economic issues
  - 6.8. Future perspectives
- Chapter 7: Conventional purification and isolation
  - Abstract
  - 7.1. Introduction
  - 7.2. Adsorption
  - 7.3. Chromatography
  - 7.4. Nanofiltration
  - 7.5. Electrodialysis
- Chapter 8: Conventional product formation
  - Abstract
  - 8.1. Introduction
  - 8.2. Technological functionality and quality properties of food waste components
  - 8.3. Product design by emulsification
  - 8.4. Product design by microencapsulation
Section III: Emerging technologies
- Chapter 9: Emerging macroscopic pretreatment
  - Abstract
  - 9.1. Introduction
  - 9.2. Foam-mat drying
  - 9.3. Radio-frequency drying
  - 9.4. Electro-osmotic drying
  - 9.5. Low-temperature plasma
  - 9.6. High hydrostatic pressure
  - 9.7. Conclusions
- Chapter 10: Emerging macro- and micromolecules separation
  - Abstract
  - 10.1. Introduction
  - 10.2. Colloidal gas aphrons (CGA)
  - 10.3. Ultrasound-assisted crystallization
  - 10.4. Pressurized microwave extraction
- Chapter 11: Emerging extraction
  - Abstract
  - 11.1. Introduction
  - 11.2. Ultrasound-assisted extraction (UAE)
  - 11.3. Laser ablation
  - 11.4. Pulsed electric field (PEF)
  - 11.5. High voltage electrical discharge
  - 11.6. Emerging membrane extraction
- Chapter 12: Emerging purification and isolation
  - Abstract
  - 12.1. Introduction
  - 12.2. Magnetic fishing
  - 12.3. Aqueous two-phase system
  - 12.4. Ion-exchange membrane chromatography
  - 12.5. Conclusions
- Chapter 13: Emerging product formation
  - Abstract
  - 13.1. Introduction
  - 13.2. Nanocapsules
  - 13.3. Nanoencapsulation methods and scale-up
  - 13.4. Nanoemulsions
  - 13.5. Nanocrystals
  - 13.6. Pulsed fluidized bed agglomeration
Section IV: Commercialization aspects and applications
- Chapter 14: Cost and safety issues of emerging technologies against conventional techniques
  - Abstract
  - 14.1. Introduction
  - 14.2. Assumptions and calculations
  - 14.3. Conventional techniques
  - 14.4. Emerging technologies
  - 14.5. Conclusions
  - Acknowledgments
- Chapter 15: Patented and commercialized applications
  - Abstract
  - 15.1. Scale-up and commercialization problems
  - 15.2. Protection of intellectual properties
  - 15.3. Applications and market products
  - 15.4. Potential use of emerging technologies
  - 15.5. Conclusions
- Chapter 16: Recovery and applications of enzymes from food wastes
  - Abstract
  - 16.1. Introduction
  - 16.2. Enzymes from plant food processing wastes
  - 16.3. Fish and seafood processing wastes
  - 16.4. Future prospects
Subject Index