Utilizing Waste Products from the Food Production and Processing Industries

Abstract

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.

Nutraceutical Potential of Agri-Horticultural Wastes

“…All these compounds showed strong antioxidant activities, and their DPPH scavenging activities were 2-3 times and superoxide anion radical scavenging activities were 10-30 times better than those of the antioxidant vitamins C and E. The total phenolics, total flavonoids, total flavan-3-ols and some individual phenolic compounds contributed significantly to the antiradical activities of apple pomace [42]. Furthermore, tumour-cell proliferation has strongly inhibited in vitro by apple extracts, and these effects have been attributed to phenolic acids and flavonoids [43].…”

“…Catechin, epicatechin, epicatechin gallate and epigallocatechin are the major constitutive units of grape skin tannins. Also, a great range of products such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, and dietary fibre are recovered from grape pomace [43]. Hot water extracts of Grape Skin Pulp Extract (GSPE) can serve as a good substrate for fermentation with Aureobasidium pullulans (a yeast like fungus) for the production of pullulan (-glucan).…”

Experimental and numerical studies of rotating drum grate furnace

“…The material of the computational domain was reacting mixture of all chemical compounds involved in reactions described in (2)(3)(4)(5)(6)(7)(8)(9), and inert gas -nitrogen Heat transfer has been described with convection mechanisms. On this early stage of modeling, radiation model and heat transfer through the external walls was not included.…”

“…This is extremely important for the natural environment, due to bacterial and epidemiological risk [1]. Due to this fact, mentioned wastes should be disposed of as soon as possible, to avoid problems resulting from their storage [2].…”

Microbicidal action of photoirradiated aqueous extracts from wine lees

“…The generated amount of waste depends on the condition of the grapes at the time of harvest, as well as the processing method used. In extreme cases, this can result in waste levels of up to 20 % of the harvested mass (Russ and Meyer-Pittroff 2004). Thus, waste materials or byproducts obtained from the winemaking process could be a valuable resource to be recycled.…”