Utilization of Byproducts And Treatment of Waste in the Food Industry

by Oreopoulou, Vasso; Russ, Winfried

• ISBN13: 9780387335117
• ISBN10: 0387335110
• Format: Hardcover
• Copyright: 2006-11-07
• Publisher: Springer Verlag

Summary

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 utilization, the necessity of food waste utilization, treatment according to established standards and directives, methods and applications of treatments for wastewater, the use of anaerobic fermentation technology, and ideas for the range of possible useable wastes.

Table of Contents

Contributors	p. xiii
Waste Related to the Food Industry: A Challenge in Material Loops	p. 1
Introduction to Food Waste Treament: The 14001 Standards	p. 15
Basic Unit Operations in Wastewater Treatment	p. 31
Anaerobic Digestion of Organic Residues and Wastes	p. 53
Fundamentals and Applications of Anaerobic Digestion for Sustainable Treatment of Food Industry Wastewater	p. 73
Fermentation of Distiller's Wash in a Biogas Plant	p. 99
Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation	p. 109
Olive Mill Wastewater Treatment	p. 133
Anaerobic Degradation of Animal By-Products	p. 159
Utilization of Whey	p. 193
Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants	p. 209
Utilization of By-Products in the Fish Industry	p. 233
Examples of Special Case Studies in Different Branches	p. 259
Incineration of Solid Food Waste: A Project About Spent Grain	p. 273
Composting of Food and Agricultural Wastes	p. 283
Index	p. 303
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