| Description |
1 online resource (xxvi, 312 pages) : illustrations |
| Series |
Food science and technology international series |
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Food science and technology international series.
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| Contents |
880-01 Introduction: Causes and Challenges of Food Wastage -- Part I: Food Industry Wastes: Problems and Opportunities -- Chapter 1. Recent European Legislation on Management of Wastes in the Food Industry -- Chapter 2. Development of Green Production Strategies -- Chapter 3. Sources, Characterization, and Compostition of Food Industry Wastes -- Part II: Treatment of Solid Food Wastes -- Chapter 4. Use of Waste Bread to Produce Fermentation Products -- Chapter 5. Recovery of Commodities from Food Wastes Using Solid State Fermentation -- Chapter 6. Functional Food and Nutraceuticals Derived from Food Industry Wastes -- Chapter 7. Manufacture of Biogas and Fertilizer from Solid Food Wastes by Means of Anaerobic Digestion -- Part III: Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food Wastes -- Chapter 8. Use of Immobilized Biocatalyst for Valorization of Whey Lactose -- Chapter 9. Hydrogen Generation from Food Industry and Biodiesel Wastes -- Chapter 10. Thermophilic Aerobic Bioprocessing Technologies for Food Industry Wastes and Wastewater -- Chapter 11. Modeling, Monitoring, and Process Control for Intelligent Bioprocessing of Food Industry Wastes and Wastewater -- Part IV: Assessment of Water and Carbon Footprints and Rehabilitation of Food Industry Wastewater -- Chapter 12. Accounting for the Impact of Food Waste on Water Resources and Climate Change -- Chapter 13. Electrical Energy from Wineries: A New Approach Using Microbial Fuel Cells -- Chapter 14. Electricity Generation from Food Industry Wastewater Using Microbial Fuel Cell Technology -- Part V: Assessment of Environmental Impact of Food Production and Consumption -- Chapter 15. Life Cycle Assessment Focusing on Food Industry Wastes -- Chapter 16. Food System Sustainability and the Consumer |
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880-01/(S Ch. 8. Use of Immobilized Biocatalyst for Valorization of Whey Lactose -- 1. Introduction -- 2. Methods of Immobilization -- 2.1. Definition of Immobilized Biocatalyst -- 2.2. Adsorption, Gel Entrapment, and Covalent-Binding -- 2.3. Microencapsulation -- 2.3.1. Emulsion/Interfacial Polymerization -- 2.3.2. Liquid Droplet Forming-One-Step Method -- 2.4. Stabilization of Enzymes via Immobilization -- 2.4.1. Multipoint Covalent Attachment -- 2.4.2. Multi-Subunit Immobilization -- 2.4.3. Chemical Modifications -- 3. Immobilized Enzymes -- 3.1. Lactose Hydrolysis -- 3.2. Production of Galacto-Oligosaccharides -- 4. Immobilized Cell Systems -- 4.1. Ethanol Production -- 4.2. Lactic Acid Production -- 5. Bioreactor Systems With Immobilized Biocatalyst -- 5.1. Packed-Bed Reactors (PBRs) -- 5.2. Continuous-Flow Stirred-Tank Reactors (CSTR) -- 5.3. Fluidized-Bed Reactors (FBRs) -- 5.4. Membrane Reactors (MRs) -- 6. Kinetic Performance of the Immobilized Cells (IMCs) -- 6.1. Kinetics of Free Cells -- 6.2. Mass Transfer Considerations and the Observed Reaction Rate in an IMC System -- 7. Mathematical Modeling of Immobilized Cell System -- 8. Industrial Applications -- 8.1. Lactose Hydrolysis with Immobilized β-Galactosidase -- 8.2. Ethanol Production from Whey with Flocculated Yeasts -- 9. Conclusions -- -- Ch. 9. Hydrogen Generation from Food Industry and Biodiesel Wastes -- 1. Introduction -- 2. Basic Principle of Dark Hydrogen Fermentation -- 2.1. Hydrogen Production by Strict Anaerobes -- 2.2. Hydrogen Production by Facultative Anaerobes -- 3. Effect of Intracellular and Extracellular Redox States on Hydrogen Production -- 4. Bioreactor System for High-Rate Hydrogen Production -- 5. Hydrogen Production from Industrial Organic Wastes -- 5.1. Carbohydrates -- 5.2. Food Oil (Glycerol-Rich Residue Discharged after Biodiesel Manufacturing) -- 6. Treatment of Effluent After Dark Hydrogen Fermentation -- 6.1. Methane Fermentation -- 6.2. Photobiological Hydrogen Fermentation -- 7. Concluding Remarks -- -- Ch. 10. Thermophilic Aerobic Bioprocessing Technologies for Food Industry Wastes and Wastewater -- 1. Introduction -- 2. Thermophilic Aerobic Digestion -- 3. Thermophilic Microorganisms -- 4. Bioremediation and Bio-Augmentation Strategies -- 4.1. Target Wastes -- 4.1.1. Bioconversion of Cheese Whey -- 4.1.1.1. Strategy 1 Experiment -- 4.1.1.2. Strategy 2 Experiments -- 4.1.1.3. Investigations Into Reduction of Chemical Oxygen Demand During a One-Stage Process -- 4.1.2. Bioconversion of Grain Stillage/Distiller's Slops -- 4.1.3. Bioconversion of Potato Stillage/Distiller's Slops -- 4.1.4. Bioconversion of Potato Starch Production Wastes -- 4.1.5. Bioconversion of Wheat Stillage -- 5. A New Bioreactor Designed for Thermophilic Digestion -- 5.1. General Layout and Operation System -- 5.2. Bioreactor Concept and Description -- 5.3. Bioreactor Performance -- 6. Feed Production From Food Industry Wastes -- 7. Conclusions -- -- Ch. 11. Modeling, Monitoring, and Process Control for Intelligent Bioprocessing of Food Industry Wastes and Wastewater -- 1. Introduction -- 2. Mathematical Models of Bioreactors and Biodegradation Processes -- 2.1. Modeling of Aerobic Biodegradation of Cheese Whey -- 2.1.1. Approach I -- 2.1.2. Approach II -- 2.2. Modeling of the Biodegradation of Potato Stillage/ Distiller's Slops -- 2.2.1. Version for Continuous Biodegradation -- 2.2.2. Version for Batch Biodegradation -- 2.2.3. Comparison of Model Output and Experimental Data -- 2.3. Modeling of Anaerobic Digestion (AD) -- 2.3.1. Case Study 1: Anaerobic Treatment of Chicken Wastes -- 2.3.1.1. Model Assumptions -- 2.3.1.2. Main Reactions Assumed in the Model -- 2.4. Modeling of an Autothermal Thermophilic Aerobic Digester (ATAD) -- 2.4.1. Mass Balance -- 2.4.2. Energy Balance -- 2.5. Modeling of Wastewater Treatment Plants (WWTPs) -- 2.5.1. Steady-State Models of WWTPs -- 3. Process Analytical Technology -- 4. Control Strategy Development -- 4.1. Fuzzy Logic Control -- 4.2. Control Strategy Development for Food Wastes -- 4.2.1. Supervisory Control Strategies -- 4.2.2. Physiological State Classification Strategies -- 4.2.3. Direct Control Strategies -- 4.2.4. Development of the KBCS -- 5. Conclusions |
| Summary |
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 will provide a key resource for implementing processes as well as giving researchers a starting point for the development of new options for the recuperation of these waste for community benefit. There were over 34 million tons of food waste generated in the US alone in 2009 - at a cost of approximately $43 billion. And while less than 3% of that waste was recovered and recycled, there is growing interest and development in finding ways to utilize this waste in ways that will not only reduce greenhouse gasses, but provide energy, and potentially provide resources for other purposes. Food waste is an area of focus for a wide range of related industries from food science to energy and engineeringThis international authoring team represents the leading edge in research and development Provides insights on leading areas of current research as well as looking toward future opportunities for reusing food waste |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food industry and trade -- Waste disposal
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food industry and trade -- Waste disposal
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| Form |
Electronic book
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| Author |
Kosseva, Maria R., editor.
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Webb, Colin, editor.
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| ISBN |
9780123919281 |
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0123919282 |
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