Waste management for the food industries / / Ioannis S. Arvanitoyannis

• Record Nr.: UNINA9911006625703321
• Autore: Arvanitoyannis Ioannis
• Pubbl/distr/stampa: [Oxford], : Academic Press, 2008
• ISBN: 9786611055479; 9781281055477; 1281055476; 9780080554938; 0080554938
• Descrizione fisica: 1 online resource (1096 p.)
• Collana: Food science and technology international series
• Disciplina: 664.00286
• Soggetti: Food industry and trade - Waste disposal; 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 and index.
• Nota di contenuto: Front Cover; Waste Management for the Food Industries; Copyright Page; Contents; Contributors; Preface; Abbreviations; PART 1 Environmental Management Systems: Applications and Potential; Chapter 1 Potential and Representatives for Application of Environmental Management System (EMS) to Food Industries; Current state of Environmental Management System (EMS) implementation; Emissions and wastewater management; Food industry and agricultural waste; Beverage industry; Fruit and vegetable industry; Meat and poultry; Agricultural waste; Effects of pollution on organisms; Glass, chemicals and other productsEnvironmental attitudes and politics; Progress in alternative energy; Environmental impact assessment; Chapter 2 ISO 14000: A Promising New System for Environmental Management or Just Another Illusion?; Introduction of ISO 14000; The emergence of global environmental awareness; Technical Committee 207 (TC 207); Environmental management systems (EMS); Benefits of implementing ISO 14000; ISO 14000: a new approach; ISO 14001: what it is and what it is not; Similarity of ISO 14000 to other programs; Applications of ISO 14000; ISO 14000 and banks; ISO 14000 and governments/educationISO 14001 implementation; ISO 14010 - Environmental auditing; Brief presentation of new ISO 14001:2004; Overview of case studies reported on implementation of ISO 14001; Chapter 3 ISO 14040: Life Cycle Assessment (LCA) - Principles and Guidelines; The concept of LCA; The structure of LCA; Examples of LCA studies on food production systems; LCA case studies reported; LCA in the future; PART 2 Environmental Legislation; Chapter 4 Presentation and Comments on EU Legislation Related to Food Industries - Environment Interactions; Introduction; Topics/categories covered under EU legislationChapter 5 Presentation and Comments on USA and Canada Legislation Related to Food Industries - Environment Interactions; Introduction; US legislation for environment; Canadian legislation for environment; PART 3 Waste Treatment Methodologies; Chapter 6 Food Waste Treatment Methodologies; Introduction; Treatment methods; PART 4 Waste Treatment Methodologies of Foods of Plant Origin; Chapter 7 Wine Waste Management: Treatment Methods and Potential Uses of Treated Waste; Introduction; Wine waste treatment methods; Main applications/constituents to be exploitedChapter 8 Olive Oil Waste Management: Treatment Methods and Potential Uses of Treated Waste; Introduction; Olive oil production process and properties of OMW; Treatment methods; Uses; Disadvantages of several olive oil waste treatment methods; Inputs and outputs in olive oil industry; Chapter 9 Fruit/Fruit Juice Waste Management: Treatment Methods and Potential Uses of Treated Waste; Introduction; Treatment methods; Treatment of industrial water effluents; Uses of fruit wastes; Comparison of waste treatment methods; Conclusions; Chapter 10 Cereal Waste Management: Treatment methods and Potential Uses of Treated Waste
• Sommario/riassunto: <![CDATA[The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in an effort to help combat this already acute proble