Proceedings of a symposium held in Newcastle upon Tyne 8th-10th January 1974.
|Contributions||Institute of Water Pollution Control.|
|The Physical Object|
|Number of Pages||156|
Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. Topics range from an overview about ways of. Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in-plant environmental control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and alternative technology, design criteria, effluent standards, managerial dCited by: Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste Pages: The single-most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food prod- tion, distribution, and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food s: 1.
Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, deals with the main features of utilization of the food industry waste. Agricultural and food industry wastes include both solids and liquids that pose potentially severe pollution problems and are subject to increasing governmental regulations. In this presentation, emphasis is placed on microbiological and enzymatic processes for recovering animal feeds, food additives.
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. Waste Treatment in the Food Processing Industry. Waste Treatment in the Food Processing Industry book. Soft Drink Waste Treatment. The history of carbonated soft drinks dates back to the late s, when seltzer, soda, and other. waters were first commercially produced. The early carbonated drinks were believed to beCited by: 4. Advanced Waste Treatment in the Food Processing Industry provides environmental engineers with in-depth coverage across a range of topics. Examining current conditions and future trends, the text discusses pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, and effluent standards. Concerning the food industry, wastes derive from the processing of raw vegetable and animal materials into foodstuffs, which generally consists in the extraction or separation of the nutritionally portion from the remains having little nutritional value or inedible components . The food industry produces large amounts of Size: KB.