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.
1. Introduction: Causes and Challenges of Food Wastage - p. GXIV 2. Abbreviations and Glossary - p. GXXIV 3. Part I: Food Industry Wastes: Problems and Opportunities - p. GXXVI 4. Chapter 1. Recent European Legislation on Management of Wastes in the Food Industry - p. GXXVI 5. Chapter 2. Development of Green Production Strategies - p. G14 6. Chapter 3. Sources, Characterization, and Composition of Food Industry Wastes - p. G35 7. Part II: Treatment of Solid Food Wastes - p. G56 8. Chapter 4. Use of Waste Bread to Produce Fermentation Products - p. G56 9. Chapter 5. Recovery of Commodities from Food Wastes Using Solid-State Fermentation - p. G74 10. Chapter 6. Functional Food and Nutraceuticals Derived from Food Industry Wastes - p. G99 11. Chapter 7. Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion - p. G117 12. Part III: Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food Wastes - p. G132 13. Chapter 8. Use of Immobilized Biocatalyst for Valorization of Whey Lactose - p. G132 14. Chapter 9. Hydrogen Generation from Food Industry and Biodiesel Wastes - p. G154 15. Chapter 10. Thermophilic Aerobic Bioprocessing Technologies for Food Industry Wastes and Wastewater - p. G168 16. Chapter 11. Modeling, Monitoring, and Process Control for Intelligent Bioprocessing of Food Industry Wastes and Wastewater - p. G188 17. Part IV: Assessment of Water and Carbon Footprints and Rehabilitation of Food Industry Wastewater - p. G212 18. Chapter 12. Accounting for the Impact of Food Waste on Water Resources and Climate Change - p. G212 19. Chapter 13. Electrical Energy from Wineries—A New Approach Using Microbial Fuel Cells - p. G235 20. Chapter 14. Electricity Generation from Food Industry Wastewater Using Microbial Fuel Cell Technology - p. G247 21. Part V: Assessment of Environmental Impact of Food Production and Consumption - p. G259 22. Chapter 15. Life Cycle Assessment Focusing on Food Industry Wastes - p. G259 23. Chapter 16. Food System Sustainability and the Consumer - p. G279 24. Concluding Remarks and Future Prospects - p. G291 25. Food Science and Technology International Series - p. G302 26. Index - p. G306
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.
1. Introduction: Causes and Challenges of Food Wastage - p. GXIV 2. Abbreviations and Glossary - p. GXXIV 3. Part I: Food Industry Wastes: Problems and Opportunities - p. GXXVI 4. Chapter 1. Recent European Legislation on Management of Wastes in the Food Industry - p. GXXVI 5. Chapter 2. Development of Green Production Strategies - p. G14 6. Chapter 3. Sources, Characterization, and Composition of Food Industry Wastes - p. G35 7. Part II: Treatment of Solid Food Wastes - p. G56 8. Chapter 4. Use of Waste Bread to Produce Fermentation Products - p. G56 9. Chapter 5. Recovery of Commodities from Food Wastes Using Solid-State Fermentation - p. G74 10. Chapter 6. Functional Food and Nutraceuticals Derived from Food Industry Wastes - p. G99 11. Chapter 7. Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion - p. G117 12. Part III: Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food Wastes - p. G132 13. Chapter 8. Use of Immobilized Biocatalyst for Valorization of Whey Lactose - p. G132 14. Chapter 9. Hydrogen Generation from Food Industry and Biodiesel Wastes - p. G154 15. Chapter 10. Thermophilic Aerobic Bioprocessing Technologies for Food Industry Wastes and Wastewater - p. G168 16. Chapter 11. Modeling, Monitoring, and Process Control for Intelligent Bioprocessing of Food Industry Wastes and Wastewater - p. G188 17. Part IV: Assessment of Water and Carbon Footprints and Rehabilitation of Food Industry Wastewater - p. G212 18. Chapter 12. Accounting for the Impact of Food Waste on Water Resources and Climate Change - p. G212 19. Chapter 13. Electrical Energy from Wineries—A New Approach Using Microbial Fuel Cells - p. G235 20. Chapter 14. Electricity Generation from Food Industry Wastewater Using Microbial Fuel Cell Technology - p. G247 21. Part V: Assessment of Environmental Impact of Food Production and Consumption - p. G259 22. Chapter 15. Life Cycle Assessment Focusing on Food Industry Wastes - p. G259 23. Chapter 16. Food System Sustainability and the Consumer - p. G279 24. Concluding Remarks and Future Prospects - p. G291 25. Food Science and Technology International Series - p. G302 26. Index - p. G306
