"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 provides a guide for implementing
bioprocessing techniques. It also helps researchers develop new
options for the recuperation of these wastes for community
benefit.
More than 34 million tons of food waste was generated in the
United States in 2009, at a cost of approximately $43 billion. And
while less than three percent of that waste was recovered and
recycled, there is growing interest and development in recovering
and recycling food waste. These processes have the potential not
only to reduce greenhouse gases, but to provide energy and
resources for other purposes.
This book examines these topics in detail, starting with
sources, characterization and composition of food wastes, and
development of green production strategies. The book then turns to
treatment techniques such as solid-state fermentation and anaerobic
digestion of solid food waste for biogas and fertilizer. A deep
section on innovative biocatalysts and bioreactors follows,
encompassing hydrogen generation and thermophilic aerobic
bioprocessing technologies. Rounding out the volume are extensive
sections on water footprints, including electricity generation from
microbial fuel cells (MFCs), and life cycle assessments.
Food waste is an area of focus for a wide range of related
industries from food science to energy and engineeringOutlines the
development of green product strategiesInternational authoring team
represents the leading edge in research and development Highlights
leading trends of current research as well as future opportunities
for reusing food waste
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