FOOD WASTE

FOOD WASTE

Introduction

·         Craig E. Leadley, in Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies, 2016

·         Innovative Food Processing Technologies

·         Food waste remains a big issue and should desperately be self-addressed, particularly when considered against the challenges outlined in the Beddington report. Global refuse is calculable to be one thing like 30–50% of all food full-grown. With millions stricken by hunger, and a growing population, technologies and working practices that reduce food waste and extend food shelf-life will be critical areas of future innovation.

·         The traditional techniques of thermal process, chilling, and freezing will play an important role in reducing food waste. However, with client demands for prime quality convenience merchandise, food waste, and shelf-life extension cannot just be tackled by these conventional processes alone. Technologies which will deliver shelf-life extension whereas retentive organic process, sensory, and functional quality will become increasingly important. It is in this domain that advanced thermal, nonthermal, and freezing technologies will have an impact and these technologies are the focus of this section.

·         This book is AN introduction to the present state of the art and potential future developments in food production. It ought to be of use to analysis and development managers operating within the food trade, as well as food processors, manufacturers, postgraduate students, and academic researchers with an interest in advances in food manufacturing methods.

·         Stefan Wahlen, Thomas Winkel, in Reference Module in Food Science, 2017

·         Abstract

·         Food waste is debated not only in the light of sustainable consumption in research and policy, but also in the broader public. This article focuses on refuse in house contexts, what's wide believed the tip of the organic phenomenon. However, house waste matter is way additional advanced and complex than one would possibly believe. We outline distinct features of food waste on the level of the individual consumer and along processes in the household, from food and nutrition security

·         Food waste has a vital impact on food and nutrition security, food quality and safety, natural resources, and environmental protection. It impacts food systems’ sustainability and economic development. For these reasons, food loss, food waste, co- and by-products management have already drawn the attention of food scientists and industry over the last decades. Indeed, there ar associate degree increasing range of scientific literature and reports relevant to waste matter and treating strategies. The latter includes the reduction of waste production, the valorization of co- and by-products,

·         Food Waste

·         Food waste, or the disposal of food, has received a lot of attention in each the social science and economic literature. In the former area, the study of waste is based on the notion that we are all involved in a world of goods in which we desire to be affiliated with a social organisation that has United States taking part within the method of disposal of food in social and cultural contexts. In political economy, the research issue is the cost of food waste in financial terms. In the context of ingestion habits that we've got framed during this chapter, waste matter becomes a mensuration by that we will infer food consumption, and also a measure of food acceptance.

·         High Value-Added Compounds from Food Waste

·         Charis M. Galanakis, in Reference Module in Food Science, 2016

·         The Universal Recovery Strategy

·         Food waste is generated in different compositions and forms following the seasonal, regional, and processing characteristics in each case. In addition, this material is already processed and thus susceptible to microbial growth. Subsequently, it requires proper collection in the source, minimum transportation, preservation techniques, as well as fast treatment. It contains lower concentrations of valuable compounds compared to the corresponding food sources, leading to higher processing cost and lower recovery yield. Thus, the event of AN economically property and safe methodology for the recapture of high added compounds from waste product needs not solely a correct management of the used technologies and applied recovery steps, however additionally a holistic approach that takes into consideration different vital parameters, namely:

1.

waste minimization prior setting up recovery processes,

2.

the abundance and distribution of refuse within the supply of its generation (e.g., food processing, retailing, households, etc.),

3.

the appropriate assortment and mixing of refuse streams so as to attenuate variations in their components' content,

4.

the development of a assembly line close to however not within the supply of generation so as to make sure minimum transportation and at an equivalent time meet HACCP needs of the food industries,

5.

the development of a technique that has the best recovery yield of various merchandise and discharges minimum by-products within the surroundings,

6.

the physical, nondestructive, and food-grade separation of value-added compounds in different streams that allows their reutilization in food products,

7.

the sweetening of the purposeful properties of the ultimate merchandise, and at last

8.

the development of recognized merchandise with stable concentration of added compounds.

·         Figure two illustrates this holistic approach (called Universal Recovery Strategy) developed (Galanakis, 2015) as extension of the 5-Stage Universal Recovery Process (Galanakis, 2012), which is the final step of this strategy. The first step is to spot the various forms and compositions of waste that exist for a target supply. Thereafter, all the required data regarding waste matter accessibility, distribution, production frequency, and quantities should be collected. The next step includes the gathering of samples and a six-level characterization, as illustrated within the box:

1.

determination of macroscopical characteristics (i.e., the different water, oil, and solid phases),

2.

determination of microstructure characteristics so as to induce an summary of waste matrix,

3.

grouping nontarget macro- and micro-molecules,

4.

grouping target macro- and micro-molecules,

5.

determination of microbial and enzyme load, and

6.

determination of the useful properties of the target compounds.

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