Utilization of By-Products and Treatment of Waste in the Food Industry
Vasso Oreopoulou, Winfried Russ
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 supply. The ISEKI Food book series is a collection of volumes where various aspects of food safety and environmental issues are introduced and reviewed by scientists speci- izing in the ?eld. In all of the books a special emphasis was placed on including case studies applicable to each speci?c topic. The books are intended for graduate students and senior-level undergraduate students as well as professionals and researchers int- ested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network; ‘‘ISEKI Food’’ is an acronym for ‘‘Integrating Safety and Environmental Knowledge Into Food Studies. ’’ Participants in the ISEKI Food network come from 29 countries in Europe and most of the institutes and universities involved with food science education at the university level are represented. Some international companies and nonteaching institutions also have participated in the program. The ISEKI Food network is coordinated by Professor Cristina Silva at the Catholic Univ- sity of Portugal, College of Biotechnology (Escola) in Porto.
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Contents
BASIC UNIT OPERATIONS IN WASTEWATER
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31 |
ANAEROBIC DIGESTION OF ORGANIC RESIDUES AND WASTES
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53 |
FUNDAMENTALS AND APPLICATIONS
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73 |
FERMENTATION OF DISTILLERS WASH IN A BIOGAS PLANT
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99 |
OLIVE MILL WASTEWATER TREATMENT
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133 |
ANAEROBIC DEGRADATION OF ANIMAL BYPRODUCTS
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159 |
Other editions - View all
Utilization of By-Products and Treatment of Waste in the Food Industry Vasso Oreopoulou,Winfried Russ No preview available - 2006 |
Utilization of By-Products and Treatment of Waste in the Food Industry Vasso Oreopoulou,Winfried Russ No preview available - 2011 |
Common terms and phrases
acetogenesis aeration aerobic agricultural ammonium amount anaerobic digestion anaerobic treatment animal by-products animal feed antioxidants application bacteria Biodegradation biofilter biogas plant biological biomass brewery capelin carbon carotenoids Chem chemical chitin chitosan compost compounds concentration contains degradation dietary fibers disposal distiller's wash distillery drying effluent energy environmental enzymes ethanol extraction fatty acids fermentation Figure fish food industry food waste hydrolysis Iceland increase kieselguhr liquid manure meal methane methods Meyer-Pittroff mg/L microbial microorganisms mill wastewater nitrogen olive mill olive oil OMWW operation organic load organic matter particle pectin phase phenolic polyphenols pomace potato precipitation pretreatment production protein ratio raw material recovery recycling reduced removal residues Russ sedimentation slaughterhouse waste sludge soil solid waste soluble spent grain substances substrate Table tank Technische Universität München Technol temperature trub UASB UASB reactor utilization velocity volume wastewater treatment Water Sci whey winery yeast