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Food Waste Recovery
Processing Technologies and Industrial Techniques
1st Edition - July 3, 2015
Editor: Charis M. Galanakis
Hardback ISBN:9780128003510
9 7 8 - 0 - 1 2 - 8 0 0 3 5 1 - 0
eBook ISBN:9780128004197
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.
Presents a holistic methodology (the so-called "5-Stages Universal Recovery Process") and a general approach (the so-called "Universal Recovery Strategy") to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source
Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products
Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more
Food technologists, researchers, scientists, engineers, professionals and students working or studying in food and by-products processing area
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 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
No. of pages: 412
Language: English
Published: July 3, 2015
Imprint: Academic Press
Hardback ISBN: 9780128003510
eBook ISBN: 9780128004197
CG
Charis M. Galanakis
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles