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arvanitoyannis i waste management food industries 2008

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Textbook in PDF format Food processing and food packaging have led to a substantial depletion of non-renewable resources. In fact, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Apart from this, however, the lack of implementing a life cycle analysis (LCA), where all by-products or sub-products of food processing could effectively enter the Krebs cycle, is an omnipresent reality. All these incidents have had a very ominous effect on the quality of the environment, which has continued to deteriorate very rapidly over the last 20–30 years. Despite the agreements stipulated in the Montreal and Kyoto protocols and what was voted within the frame of the Green and White Bible, the truth is that the environment shows a rapidly declining trend. Although the food industry is not one of the most heavily polluting, it contributes to a considerable extent to this already acute problem. Promising solutions consist of opting for ‘green’ processing technologies (implying zero/low consumption of nonrenewable resources) in conjunction with usage of by-products and/or waste materials. The latter can prove to be very useful since they contain compounds with therapeutic actions (i.e. antioxidants in olive oil extraction, aromas in orange juice extraction). Another very important issue is food packaging materials which account for almost 5% of the total weight (15% of the total volume) of waste materials. Most of it is manufactured out of polymeric material (plastic). Recycling is a promising solution to this problem, but composting, landfilling and, occasionally, incineration are the most widely employed processes. Although these processes are of low cost, they do contribute heavily to high environmental pollution as well. This book consists of 15 chapters, divided into the following parts: Environmental management systems: applications and potential Environmental legislation Waste treatment methodologies Waste treatment methodologies of foods of plant origin Waste treatment methodologies of foods of animal origin Food packaging waste treatment. In Part 1, a presentation of the current environmental management systems’ (EMS) situation is attempted, a comparison of the various EMS is made and emphasis is put on life cycle analysis because the latter represents one of the most promising and reliable approaches in terms of assessing the environmental impact of the employed processes. In Part 2, the main Directives of the EU and Acts of the USA and Canada are given in the form of comprehensive tables accompanied by the main points and a text summary. It is evident that EU legislation is much more flexible and changeable (many amendments in a short period) than the respective USA and Canadian legislation. Part 3 (Chapter 6) describes the various waste treatment methodologies such as drying, landfilling, thermal processes (incineration, pyrolysis, combustion), composting, anaerobic digestion, bioremediation, ozonation, electrolysis, evaporation, coagulation/ precipitation. Informative tables are given where the method characteristics, advantages and disadvantages are included. Though a comprehensive chapter, it could have been much longer in view of the great number of waste treatment methods employed. Part 4 includes waste treatment methods of selected foods of plant origin (grape/wine, olive/olive oil, orange/lemon/juice, sugarcane/sugar, almond, wheat, maize, barley, rye) and the potential uses of treated waste. Part 5 follows the same line as Part 4 but is focused on waste treatment methods of foods of animal origin (meat, dairy and fish) and the potential use of their treated waste. Finally, Part 6 is a very comprehensive chapter covering all the packaging materials for food applications such as plastics, glass, carton, paper, metal, aluminum and combinations. The aim of this book is to provide both general and practical knowledge and information about the current and potential waste treatment methods. It also contains extensive and thorough information related to the uses/applications of the ensuing treated waste. The large amount of updated information (many informative tables for waste treatment methodologies, treated waste uses and more than 3000 references) in this book will make it very useful to industrialists, academics and researchers

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arvanitoyannis i waste management food industries 2008