Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
About the Editors
Contributors
1 Utilization of Food Industry Wastes
1.1 Introduction
1.2 Managing Food Wastes Produced By Food Processing Industries
1.2.1 Managing the Wastes Produced By Cereal Processing Industries
1.2.2 Managing the Wastes Produced By Fruit and Vegetable Processing Industries
1.2.2.1 Utilization of Fruit and Vegetable Processing Wastes as Livestock Feed
1.2.2.2 Production of Value Added Products From Fruit and Vegetable Processing Wastes
1.2.2.3 Managing the Wastes Produced From the Fruit/Vegetable Juice Industry
1.2.3 Managing the Wastes Produced By Dairy Industries
1.2.4 Managing the Wastes Produced From the Meat, Fish and Poultry Industries
1.2.5 Managing the Wastes Produced From the Coffee Industries
1.2.6 Managing and Utilizing the Wastes From Tea Industries
1.2.6.1 Using the Tea Waste for Instant Coffee Production
1.2.6.2 Using the Tea Waste as Feed for Poultry, Pigs and Fish
1.2.6.3 Using Tea Waste as a Bionutrient and Biofertilizer
1.2.6.4 Using Tea Wastes By Separating the Bioactive Chemical Components
1.2.6.5 Auto Gasification of Tea Waste
1.2.7 Utilization of Confectionary/Candy Industry Waste
1.2.8 Managing and Utilizing the Wastes From the Canning Industry
1.2.9 Managing and Using the Wastes From the Sugar Industry
1.2.9.1 Bagasse
1.2.9.2 Sugarcane Bagasse Ash (SBA)
1.2.9.3 Pressmud
1.2.9.4 Molasses
1.2.9.5 Spent-Wash/Distillery Effluent
1.2.9.6 Sugar Beet Pulp
1.2.10 Managing and Utilizing the Wastes Produced From the Cocoa Industry
1.2.11 Managing the Wastes From Breweries/Wineries/Malting/Distilleries
1.2.12 Managing and Utilizing the Wastes From the Edible Oil Industries
1.2.13 Managing and Utilization of Starch Industry Wastes
1.2.14 Managing and Utilization of the Wastes of the Baking Industry
1.3 Production of Biofuels From the By-Products of Food Processing Industries
1.4 Conclusion
References
2 Recovery of Valuable Compounds From Food Industry Waste Using Ultrafiltration
2.1 Introduction
2.2 Applications of Pressure-Driven Membranes for Waste Management
2.3 Role of Ultrafiltration Membrane in Waste Management
2.4 Application of Ultrafiltration in Various Food Industries
2.4.1 Fruit and Vegetable Industry
2.4.2 Fish and Poultry Processing
2.4.3 Beverages’ Industry
2.4.4 Dairy Industry
2.5 Membrane Fouling in Ultrafiltration
2.6 Fouling Control
2.7 Recent Advancements in the Field of Ultrafiltration
2.8 Conclusions
References
3 Waste Management of the Fruit and Vegetable Industry
3.1 Introduction
3.2 Causes of Fruit and Vegetable Waste (FVW)
3.3 Status of FVW
3.4 Importance of FVW Waste
3.5 FVW Management
3.6 Wastes and By-Products of Fruit Processing
3.7 By-Product Utilization From Apple Processing
3.8 By-Products From Guava Processing
3.9 By-Products From Papaya Processing
3.10 By-Products From Citrus Processing
3.11 By-Products From Mango Processing
3.12 By-Product Utilization From Banana Processing
3.13 By-Product Utilization From Pineapple Processing
3.14 By-Product Utilization From Jackfruit Processing
3.15 By-Product Utilization From Grape Processing
3.16 By-Product Utilization From Exotic Fruit Processing
3.17 By-Products From Vegetable Processing
3.18 FVW and Key Environmental Risks
3.19 FVW and Future Perspective
References
4 Recovery and Utilization of Protein From Food Industry Waste
4.1 Introduction
4.2 Various Sources of Protein-Rich Food Industry Waste
4.2.1 Soybean Oilseed Protein From Food Industry Waste
4.2.2 Peanut Oilseed Protein From Food Industry Waste
4.2.3 Fish Waste Protein From Food Industry Waste
4.2.4 Fruit and Vegetable Protein From Food Industry Waste
4.2.5 Protein-Rich Whey From Dairy Industries
4.3 Recovery Techniques of Proteins From Food Industry Waste
4.3.1 Enzyme-Assisted Extraction
4.3.2 Pulsed Electric Field Extraction
4.3.3 Ultrasound-Assisted Extraction
4.3.4 Microwave-Assisted Extraction
4.3.5 Supercritical Fluid Extraction
4.3.6 Alkaline Method
4.3.7 Osborne Fractionation Technique
4.4 Utilization of Protein From Food Industry Waste
4.4.1 Protein Concentrates and Isolates
4.4.2 Animal Feed Protein Enrichment
4.4.3 Edible Film and Coating
4.4.4 Single Cell Protein
4.5 Other Food Industry Waste Protein Utilization and Its Future Perspectives
4.6 Conclusion
References
5 Fat Extraction From Food Industry Waste
5.1 Introduction
5.2 Sources of Fat
5.2.1 Fruit and Vegetable Industries
5.2.2 Fish Industry
5.2.3 Meat and Poultry Processing
5.2.4 Dairy Industry
5.3 Extraction of Fat From Food Waste
5.4 Factors Affecting the Extraction of Fat From Food Waste
5.5 Application of Oil/Fats in Value-Added Products
5.6 Conclusions
References
6 Treatment of Fatty Effluents
6.1 Introduction
6.2 Meat Processing and Slaughterhouses Waste
6.2.1 Bio-Treatment
6.2.2 Enzymatic Treatment
6.2.3 Recovery of Fatty Effluents From the Meat Industry
6.3 Dairy Industry
6.3.1 Nutritional Aspects of Milk
6.3.2 Global Production of Milk
6.3.3 Environmental Concerns
6.3.4 Dairy Industry Waste
6.3.5 Pretreatment of Fatty Effluents
6.3.6 Grease Traps
6.3.7 Tilted Plate Separators (TPS)
6.3.8 Dissolved Air Floatation System
6.3.9 Treatment of Fatty Effluents
6.3.9.1 Physical-Chemical Treatment
6.3.9.2 Biological Treatment
6.3.9.3 Use of Surfactants
6.3.10 Utilization of Recovered Dairy Fatty Waste
6.4 Fat and Oil Industry
6.4.1 Effluent Sources
6.4.2 Butter and Ghee Manufacturing Wastes
6.4.3 Volume of the Effluent
6.4.4 Characteristics of the Effluent
6.4.5 Effluents’ Influence
6.4.6 Conventional Stirring
6.4.7 Ultrasound-Assisted Hydrolysis
6.4.8 Bioreactors’ Description and Operation
6.4.9 Capacity of LCFA Biodegradation and Impact of LCFA On Aceticlastic Methanogens
6.4.9.1 Sludge Source
6.4.10 LCFA Biodegradation Assays
6.4.11 Toxicity Tests
6.4.12 Recovery of Fats and Oils From Fatty Effluents
6.5 Fatty Effluents From Cereals
6.5.1 Utilization of Cereal By-Products
6.5.2 Industrial Cereal Processing Waste
6.5.3 Tackling of Cereal Waste Pollution
6.5.4 Fatty Effluents’ Production
6.5.5 Treatments
6.5.6 Recovery of Cereal Waste Fatty Effluents
6.6 Conclusion
Abbreviations
7 Conversion of Bone to Edible Products
7.1 Introduction
7.2 Edible By-Products From Bone
7.2.1 Collagen and Collagen Peptide
7.2.1.1 Preparation of Collagen and Collagen Peptides
7.2.1.2 Acidic Pre-Treatment
7.2.1.3 Alkaline Pre-Treatment
7.2.1.4 Extraction Methods
7.2.1.5 Applications
7.2.2 Gelatin and Gelatin Hydrolysate
7.2.2.1 Extraction of Gelatin
7.2.2.2 Applications of Gelatin
7.2.3 Meat and Bone Meal
7.2.3.1 Application of Meat and Bone Meal
7.2.4 Meat and Bone Paste
7.2.5 Bone Powder
7.2.5.1 Applications of Bone Powder
7.2.6 Hydroxyapatite
7.2.6.1 Extraction of HA
7.2.6.2 Uses of HA
7.2.7 Bone Oil
7.3 Conclusion
7.4 Future Perspectives
References
8 Processing of Coffee and Tea Waste
8.1 Introduction
8.1.1 Coffee
8.1.2 Tea
8.2 Coffee and Tea Board
8.3 Botanical Aspects of Coffee and Tea
8.4 Toxicological Effect of Caffeine Consumption
8.5 Waste Generation of Coffee and Tea
8.6 Utilization of Coffee and Tea Waste
8.6.1 Coffee Waste Use in Various Forms
8.6.2 Tea Waste Usage in Various Forms
8.7 Waste and Economy
8.8 Conclusion
References
9 By-Products From Malting, Brewing, and Distilling
9.1 Introduction to Malting
9.2 By-Products of Malting
9.2.1 Malted Sprouts
9.2.2 Rootlets
9.2.2.1 Composition of Rootlets
9.2.2.2 Application of Rootlets in Food
9.2.3 Malt Husk and Acrospires
9.3 Introduction to Brewing Process
9.4 By-Products of Brewing
9.4.1 Brewer Spent Grain
9.4.1.1 Composition of Brewer Spent Grain
9.4.1.2 Application of Brewer Spent Grain in the Food Industry
9.4.2 Spent Hops
9.4.3 Spent Yeast
9.5 Distillation and Its Method of Production
9.5.1 Methods
9.5.1.1 Alembic Or Pot Distilling
9.5.1.2 Column Distilling
9.6 Distilled Spirit Health Benefits and Their Types
9.6.1 Types of Distilled Spirits
9.6.1.1 Vodka
9.6.1.2 Whiskey
9.6.1.3 Tequila
9.6.1.4 Rum
9.6.1.5 Brandy
9.7 By-Products of Distilled Beverages
9.7.1 Manufacture and Processing
9.7.2 Whisky By-Products
9.7.2.1 Malt Distillers
9.7.2.2 Pot Ale Syrup
9.7.2.3 Malt Distillers’ Dark Grains
9.7.3 Ethanol as By-Products
9.7.4 By-Products of Tequila
9.7.5 By-Products of Wine
9.8 Conclusion and Future Perspectives
References
10 Pectate as a Gelling Agent in Foods
10.1 Introduction
10.2 Structure
10.3 Classification of Pectin
10.4 Pectin Sources
10.5 Properties
10.5.1 Physical Properties
10.5.2 Chemical Properties
10.6 Pectin-Metal Ion Interaction and Their Effect On Rheology of Food
10.6.1 Conformation
10.7 Health Benefits of Pectin
10.8 Industrial Applications of Pectin
10.8.1 Application of Pectin in Fruit Products and Dairy
10.8.2 Application of Pectin in Beverages, Sauces, and Ice Pops
10.8.3 Application of Pectin in Pharmaceuticals
10.8.4 Use of Pectin in Edible Coating and Packaging
10.8.5 Use of Pectin as an Emulsifying Agent
References
11 Dairy Waste and Its Valorization
11.1 Introduction
11.2 Solid Wastes
11.3 Liquid Wastes
11.4 Oily Wastes
11.5 Gaseous Wastes/Water Vapors
11.6 Different Types of Waste Generated From Dairy Industries
11.7 Whey
11.8 Waste Water
11.8.1 Processing Water
11.8.2 Cleaning Wastewater
11.9 Sludge
11.10 Management of Dairy Waste
11.11 Treatment of Dairy Waste
11.12 Wetland/Natural Process
11.12.1 Chemical Precipitation
11.12.2 Coagulation
11.12.3 Adsorption Process
11.12.4 Membrane Processes
11.12.5 Electrochemical Process
11.13 Biological Treatment
11.13.1 Aerobic Treatment
11.13.2 Anaerobic Treatment
11.13.3 Ultrasonication
11.14 Green Waste Management: Recovery of Valuable Ingredients From Dairy Waste
11.15 Conclusion
References
12 Use of Microbiological Agents in Upgrading Waste for Feed and Food
12.1 Introduction
12.2 Various Microbiological Agents for Biotransformation of Wastes Into Food Or Feed
12.2.1 Bacteria
12.2.2 Fungi and Yeasts
12.3 Microbiological Waste Management for Fish Feed Development
12.4 Microbiological Treatment of Agro-Industrial Waste for Feed/Food
12.4.1 Potato Waste
12.4.2 Sugarcane Bagasse
12.4.3 Citrus Waste
12.4.4 Pomace of Grapes
12.4.5 Rice Industry Waste
12.4.6 Olive Oil Waste
12.4.7 Whey
12.4.8 Molasses
12.5 Food Processing Waste to Extract Food-Grade Bioactive Compounds
12.6 Fruit and Vegetable Processing Industries
12.6.1 Meat and Poultry Industries
12.6.2 Dairy Industries
12.6.3 Marine Industries
12.6.4 Grain Processing Industries
12.6.5 Brewery Industries
12.7 Municipal Solid Waste to Animal Feedstuffs
12.8 Conclusion
References
13 Uses of Enzymes in Food Industry Waste Utilization
13.1 Introduction
13.2 Global Food Waste and Losses and the Importance of Food Waste Management
13.3 Food Waste Biorefinery: A Sustainable Approach for Waste Management
13.4 Enzyme Assisted Food Industry Waste Valorization: Process and Principles
13.5 Valorization of Food Processing Waste Involving Green Chemistry/Enzyme Catalysis
13.5.1 Cereal Processing
13.5.2 Pulse and Oilseed Processing
13.5.3 Fruit and Vegetable Processing
13.5.4 Miscellaneous
13.6 Opportunities and Prospects
References
14 The Treatment of Dairy Industry Waste
14.1 Introduction
14.2 Source of Dairy Waste and Waste Characteristics
14.3 Impact of Dairy Waste On the Environment
14.4 Method of Treatment for Dairy Waste
14.4.1 Anaerobic Digestion
14.4.2 Commonly Involved Bacteria and Microorganisms
14.4.3 Bacterial Digestion
14.4.4 Treatment Using Microalgae
14.4.5 Chemical Treatment
14.4.6 Mechanical Treatment
14.4.7 Electrocoagulation (EC)
14.4.8 Water Hyacinths
14.4.9 Ultrafiltration (UF)
14.4.10 Nano-Filtration (NF)
14.4.11 Phytoremediation
14.4.12 Wetland and Intermittent Sand Filters
14.5 Conclusion
References
15 Aerobic Processes for the Treatment of Wheat Starch Effluents
15.1 Introduction
15.2 Industrial Production of Starch
15.3 Treatment Processes
15.3.1 Martin Process
15.3.2 Biodegradation of Starch Stillage
15.3.3 Methods of Stillage Utilization
15.4 Biodegradation of Starch Stillage
15.5 Conclusion
References
16 Anaerobic Treatment of Food Processing Wastes and Agricultural Effluents
16.1 Introduction
16.2 Categories of Waste
16.2.1 Meat Processing Industries
16.2.2 Fruit and Vegetable Processing Corporations
16.2.3 Dairy Processing Enterprises
16.2.4 Cereal Processing Industries
16.2.5 Agro Industrial Effluent
16.3 Mechanism of Anaerobic Decomposition
16.3.1 Design of Anaerobic System Reactor
16.3.2 Anaerobic Decomposition: Biogas Production
16.3.3 Factors That Need to Be Optimized for Designing an Efficient Anaerobic Bioreactor
16.4 Various Reactor Configurations for Anaerobic Decomposition
16.4.1 Anaerobic Contact Reactor (ACR)
16.4.2 Anaerobic Filter Reactor (AFR)
16.4.3 Fluidized Bed Reactor (FBR)
16.4.4 Anaerobic Baffled Reactor (ABR)
16.4.5 Upflow Anaerobic Sludge Blanket (UASB)
16.5 Significance of Anaerobic Decomposition
References
17 Fishery By-Product Valorization
17.1 Introduction
17.1.1 Consumption Pattern and Nutrition
17.2 Need for By-Product Utilization
17.3 Classification of Waste in the Fish Industry
17.4 By-Product Utilization
17.4.1 Protein
17.4.1.1 Collagen and Gelatin
17.4.1.2 Protein Hydrolysates and Peptides
17.4.2 Lipids
17.4.2.1 Fish Oil
17.4.3 Flavor
17.4.4 Calcium
17.4.5 Pigments
17.4.5.1 Carotenoid
17.4.5.2 Carotenoproteins
17.4.5.3 Tetrapyrroles
17.4.5.4 Quinones
17.4.5.5 Indigoids
17.4.5.6 Azulenes
17.4.5.7 Melanins
17.5 Enzymes
17.6 Conclusion
References
18 Food Industry Waste: Potential Pollutants and Their Bioremediation Strategies
18.1 Introduction
18.2 Waste From Different Food Industries
18.2.1 Fruit and Vegetable Waste
18.2.2 Distillery Waste
18.2.3 Milk Industry Waste
18.2.4 Meat and Poultry Industry
18.2.5 Oil Industry
18.3 Bioremediation of Food Industry Waste
18.3.1 Biofuels Production
18.3.2 Composting
18.3.2.1 Windrow Composting
18.3.2.2 Vermicomposting
18.3.3 Anaerobic Digestion
18.4 Conclusion
References
Index