Food waste recovery : processing technologies and industrial techniques / / Charis M. Galanakis ; contributors, Carlos Alvarez [and fifty-seven others]

• Record Nr.: UNINA9910583039703321
• Autore: Galanakis Charis M.
• Pubbl/distr/stampa: Amsterdam, [Netherlands] : , : Academic Press, , 2015; ©2015
• ISBN: 0-12-800419-3
• Descrizione fisica: 1 online resource (413 p.)
• Disciplina: 363.8
• Soggetti: Refuse and refuse disposal
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: 1.6.1 - Policy in the European Union1.6.2 - Policy in the United States; 1.7 - Treatment of food waste; 1.7.1 - Valorization as animal feed; 1.7.2 - Landfilling; 1.7.3 - Biofuel conversion methods; 1.7.4 - Composting and vermicomposting; 1.7.5 - Recovery and valorization; 1.8 - How food waste recovery improves sustainability of food systems; 1.8.1 - Economic sustainability improvements; 1.8.2 - Social, and environmental sustainability improvements; References; Chapter 2 - Classification and target compounds; 2.1 - Introduction; 2.2 - Cereals; 2.2.1 - Wheat straw; 2.2.2 - Wheat mill fractions; 2.2.3 - Rice mill fractions2.2.4 - Oat mill fractions; 2.2.5 - Barley mill fractions; 2.2.6 - Barley malt; 2.3 - Root and tubers; 2.3.1 - Potato processing waste; 2.3.2 - Cassava processing waste; 2.3.3 - Sweet potato waste; 2.4 - Oilcrops and pulses; 2.4.1 - Pulses processing waste; 2.4.2 - Oilseed processing waste; 2.4.3 - Recovery of pulses and oilseed by-products for nonfood application; 2.5 - Fruit and vegetables; 2.6 - Meat products; 2.6.1 - Fifth quarter; 2.6.2 - Higher value products from meat processing sources; 2.7 - Fisheries by-products; 2.7.1 - Applications; 2.8 - Dairy products; 2.8.1 - Dairy processing waste2.8.2 - Whey as the most abundant dairy by-product; 2.8.3 - Direct utilization of whey; 2.8.4 - Indirect utilization of whey; References; Chapter 3 - The universal recovery ; strategy; 3.1 - Introduction; 3.2 - Characteristics of target compounds; 3.2.1 - Calculations; 3.2.2 - Structural characteristics of target macromolecules; 3.2.3 - Structural characteristics of target micromolecules; 3.3 - Substrate macro- and microstructure; 3.4 - Selection of the appropriate solvent; 3.4.1 - Compound solubility in different solvents; 3.4.2 - Thermodynamic prediction for the preference of target compounds in different solvents3.5 - Selection of the recovery stages; 3.6 - Selection of the appropriate technologies; 3.6.1 - Preparation of the material; 3.6.2 - Removal of macromolecules; 3.6.3 - Dissociation of molecular clusters and complexes; 3.6.4 - Removal of co-extracted impurities; 3.6.5 - Obtainment of the final product; References; Section II - Conventional techniques; Chapter 4 - Conventional macroscopic pretreatment; 4.1 - Introduction; 4.2 - Size reduction of solids; 4.2.1 - Size reduction principles; 4.2.2 - Equipment for size reduction of solids
• Sommario/riassunto: 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 holi