Drying and Valorisation of Food Processing Waste

Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste. This book evaluates the current research, technologies, and methodologies in food waste processing and valorisation, highlighting the challenges and opportunities that exist in this field. This book provides a systematic classification of various types of food waste and how to choose the most appropriate drying technology based on waste characteristics. It also covers the effects of drying technologies on physical and chemical properties, as well as valuable compounds. In addition, it evaluates the impact of drying on different valorisation routes and provides real-life industrial case studies to illustrate the practical applications of the concepts discussed. It is an invaluable resource for professionals, researchers, and academics who are looking to gain a deeper understanding of the impact of drying on food waste reduction and valorisation. This book is aimed at chemical, food, and environmental engineers as well as researchers and academics in these fields. It provides a comprehensive overview of the latest developments in food waste processing and valorisation and is an essential reference for professionals seeking to advance their knowledge in this field. Additionally, this book's practical approach and case studies make it an ideal resource for students and researchers who are looking to gain hands-on experience in food waste reduction and valorisation. Cover Half Title Series Page Title Page Copyright Page Table of Contents Advances in Drying Science and Technology Preface Acknowledgement Authors 1. Introduction to Drying and Valorisation of Food Processing Waste 1.1 Introduction 1.2 Food Waste Contributing to Food Insecurity 1.3 Global Outlook on Food Waste 1.4 Valorisation of Food Waste 1.5 Role of Drying in Food Waste Management References 2. Food Waste Characteristics and Valuable Compounds 2.1 Food Waste Characteristics 2.1.1 Moisture Content 2.1.2 Biodegradability 2.1.3 pH 2.1.4 Total Solids 2.1.5 Volatile Solids 2.1.6 Electrical Conductivity 2.1.7 Density 2.2 Food Waste Composition 2.3 Mechanical Properties of Food Waste 2.4 Other Properties of Food Waste Case Studies: Role of Drying in Different Food Waste Case Study A: Meat Waste Case Study B: Producing Natural Jams and Jelly Using Fruit or Vegetable Waste Case Study C: Snacks Made From Food Waste Via Drying Case Study D: Drying of Food Waste From Confectioneries Case Study E: Drying of Paste-Like Food Waste Case Study F: Drying of Bakery Waste Case Study G: Drying of Dairy Product Waste 2.5 Food Waste with Bioactive Compounds and Essential Oils 2.6 Conclusions References 3. Drying Characteristics, Kinetics, and Different Drying Techniques of Different Food Wastes 3.1 Drying Characteristics 3.2 Effective Diffusivities of Food Waste 3.3 Combined Drying 3.4 Hot-Air Drying 3.5 Microwave Drying 3.6 Solar Drying 3.7 Bio-Drying 3.8 Others 3.8.1 Supercritical CO[sub(2)] Drying of Food Waste 3.8.2 Electrokinetics Drying 3.9 Potential Venture and Benefits of Using Smart Drying Method 3.9.1 Smart Drying 3.9.2 Dryer Combined with Biomimetic Design 3.9.3 Dryer Combined with Near-Infrared Spectroscopy 3.9.4 Dryer Combined with Machine Learning 3.9.5 Rotary Dryer Combined with Smart Technology 3.10 Conclusions References 4. Selection of Drying Technologies Based on Waste Characteristics and Valorisation Routes 4.1 Introduction 4.2 Valorisation of Food Waste: Examples From Different Industries Example 1: Grape Pomace Example 2: Sago Waste Example 3: General Food Waste 4.3 Organic Crop Residue 4.3.1 Animal Feed From Food Waste Case Study 4.1: Valorising Raw Agriculture Commodities (RAC). Example: Converting Almond or Nuts Edible and Non-Edible Waste Into Animal Feed Case Study 4.2: Valorising Raw Agriculture Commodities (RAC). Example: Converting Apple Edible and Non-Edible Waste Into Animal Feed Case Study 4.3: Valorising Raw Agriculture Commodities (RAC). Example: Converting Berries Edible and Non-Edible Waste Into Animal Feed Case Study 4.4: Valorising Raw Agriculture Commodities (RAC). Example: Converting Cabbage or Leafy Vegetables Edible and Non-Edible Waste Into Animal Feed Case Study 4.5: Valorising Raw Agriculture Commodities (RAC). Example: Converting Carrot or Root Vegetables Edible and Non-Edible Waste Into Animal Feed and Fuel Case Study 4.6: Valorising Raw Agriculture Commodities (RAC). Example: Converting Citrus-Based Fruit Edible and Non-Edible Waste Into Animal Feed Case Study 4.7: Valorising Raw Agriculture Commodities (RAC). Example: Converting Cottonseed Waste Into Animal Feed Case Study 4.8: Valorising Raw Agriculture Commodities (RAC). Example: Converting Dried Beans, Peas, or Other Beans Edible and Non-Edible Waste Into Animal Feed Case Study 4.9: Valorising Raw Agriculture Commodities (RAC). Example: Converting Dried Grapes Edible and Non-Edible Waste Into Animal Feed 4.3.2 Extraction of Valuable Components 4.3.3 Biofuel Production 4.4 Catering Waste 4.5 Animal By-Products, Seafood Waste, and Bone Waste 4.6 Fruits and Vegetables Waste 4.6.1 Land Spreading and Composting 4.7 Other Food Wastes 4.8 Conclusion References Index