The Economic Utilisation of Food Co-Products

The Economic Utilisation of Food Co-Products

by Abbas Kazmi
     
 

As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.

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Overview

As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.

This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated.

Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for.

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Editorial Reviews

Green Process Synth DOI 10.1515/gps-2014-0006 ; 3: 185 - Laura Kollau
Most of the chapters are written clearly and with passion

An advantage of is that every chapter starts with quite an elaborate introduction, combining many useful knowledge.

This book is particularly a good start for students or professionals who just started in this field and want to learn a variety of topics to get a good perspective.

Current Green Chemistry - György Keglevich
This book is Part 24. within the series of „RSC Green Chemistry” (ISBN 978-1-84973-615-2).
The food supply is very critical to human society. It is a problem that due to the gradual depletion of the petrochemical feed stocks, a part of the primary source of foods is directed to the biofuel program. It is obvious that the food in general is being valorised these days. As a consequence, the topic of food waste is also an important problem. On the one hand, the 30% waste of the food produced in Europe should be utilized. The book under discussion deals with the second item.
The first chapter is on “Green chemistry and the biorefinery” discussing the sustainable processing of biomass into different marketable products and energy. Extractable high-value chemicals in food and by-products, as well as the transformation of glycerol into valuable products are discussed.
The second chapter gives an overview on the food waste policy of the European Union. A major principle is the hierarchy: to reduce – reuse – recycle – recover – dispose..
Chapter 3 is on the conversion of biomass into high value products by microwave pyrolysis. The diverse spectrum of pyrolizable biomass may include cellulose/wood, coffee hulls, pine, corn stover, aspen and rice straw.
Chapter 4 discusses the conversion of food waste into products/intermediates for the chemical industry, and for use in materials science or agriculture. In principle, urban waste treatment plants should become biorefineries for the production of chemicals and energy.
Chapter 5 is devoted to the utilization of waste starch in the paper and textile industry and as a component in plastic composites.
Chapter 6 shows the possibilities for the utilization of cooking oil and recovered triglycerides. The conversion of cooking oil to biofuels and the valorisation of glycerol are important issues.
Chapter 7 introduces us to the conversion of rapeseed meal and sunflower “cake” into biodegradable materials.
The target readership includes practitioners of green chemistry, process engineers, food chemists and technicians both in academia and industry. A considerable part of the book may form the basis of MSc and PhD courses.

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Product Details

ISBN-13:
9781849736152
Publisher:
Royal Society of Chemistry, The
Publication date:
10/31/2013
Series:
RSC Green Chemistry Series, #24
Pages:
246
Product dimensions:
6.20(w) x 9.30(h) x 0.70(d)

Meet the Author

Project Manager of Sustoil, a project led by the Green Chemistry Centre of Excellence based at the University of York, UK, from 2008-2010.

Project Manager of Sustoil, a project led by the Green Chemistry Centre of Excellence based at the University of York, UK, from 2008-2010.

CSIC, Spain

James H Clark is Professor of Chemistry at the University of York, Director of the Green Chemistry Centre of Excellence, and a Director of the Biorenewables Development Centre, UK. He has been at the forefront of green chemistry worldwide for nearly 20 years.

CSIC, Spain

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