Waste in the food industry is characterized by a high ratio of product-specific waste. Not only does this mean that the generation of this waste is unavoidable, but also that the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. The utilization and disposal of product-specific waste is difficult, due to its inadequate biological stability, potentially pathogenic nature, high water content, potential for rapid autoxidation, and high level of enzymatic activity. The diverse types of waste generated by various branches of the food industry can be quantified based on each branches' respective level of production. Moreover; the origins of each type of waste and a tabulated overview of the traditional agricultural methods for reusing the waste are discussed. Additionally, alternative methods of waste management have emerged, which target the most important contents of the waste. In conclusion, new possibilities for the utilization of food industry waste are described.
The melting point of triacylglycerides (TAGs) under atmospheric pressure depends on both the fatty acid composition and crystalline structure of the polymorphic state, which are influenced by the temperature treatment history of the TAG. In this contribution, the additional effect of high hydrostatic pressure is described. Samples were placed in a temperature-controlled cell and pressurized up to 450 MPa. The phase transition was investigated either by perpendicular light scattering and transmission or with a polarized-light microscope. The high-pressure polarized-light microscope allows a precise determination of the melting point. The investigated TAGs showed a significant nonlinear increase of the melting point with pressure. Light scattering and transmission were used to observe the phase change in the high-pressure cell. Similar to supercooling in temperature-induced phase transition, we found a dramatic increase of the delay time in our pressure-induced solidification. Even the dependency of this induction time on the control parameter pressure was similar to that in temperature-driven crystallization. We propose that different crystalline structures may be obtained by superpressuring instead of supercooling.
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