Royal Society of Chemistry Economic Utilisation of Food Co-Products: Rsc: Volume 24 (Green Chemistry Series)

As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept. This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated. Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for. Review Most of the chapters are written clearly and with passion An advantage of is that every chapter starts with quite an elaborate introduction, combining many useful knowledge. This book is particularly a good start for students or professionals who just started in this field and want to learn a variety of topics to get a good perspective.--Laura Kollau "DOI 10.1515/gps-2014-0006 Green Process Synth 2014; 3: 185" The target readership includes practitioners of green chemistry, process engineers, food chemists and technicians both in academia and industry. A considerable part of the book may form the basis of MSc and PhD courses.--György Keglevich "Current Green Chemistry" About the Author Project Manager of Sustoil, a project led by the Green Chemistry Centre of Excellence based at the University of York, UK, from 2008-2010. CSIC, Spain Excerpt. © Reprinted by permission. All rights reserved. The Economic Utilisation of Food Co-Products By Abbas Kazmi, Peter Shuttleworth The Royal Society of Chemistry Copyright © 2013 The Royal Society of Chemistry All rights reserved. ISBN: 978-1-84973-615-2 Contents Chapter 1 Green Chemistry and the Biorefinery Abbas Kazmi, 1, Chapter 2 Food Waste in the European Union Lucy Nattrass, 25, Chapter 3 The Thermochemical Conversion of Biomass into High-Value Products: Microwave Pyrolysis Peter Shuttleworth, Vitaly Budarin and Mark Gronnow, 38, Chapter 4 Food Wastes Conversion to Products for Use in Chemical and Environmental Technology, Material Science and Agriculture Enzo Montoneri, Alessandra Bianco Prevot, Paola Avetta, Antonio Arques, Luciano Carlos, Giuliana Magnacca, Enzo Laurenti and Silvia Tabasso, 64, Chapter 5 Uses of Waste Starch Peter S. Shuttleworth and Nontipa Supanchaiyamat, 110, Chapter 6 Food Waste and Catering Waste; Focus on Valorisation of Used Cooking Oil and Recovered Triglycerides Lorenzo Herrero Dávila, 130, Chapter 7 Industrial Use of Oil Cakes for Material Applications Antoine Rouilly and Carlos Vaca-Garcia, 185, Subject Index, 214, CHAPTER 1 Green Chemistry and the Biorefinery ABBAS KAZMI University of York, York, UK Email: sk_abbaskazmi@yahoo.com 1.1 Introduction to the Biorefinery Concept The core component of all biorefinery definitions is the conversion of biomass into several products (materials, chemicals, energy, food and feed) and the integration of various technologies and processes in the most sustainable way. The definition developed by the International Energy Agency (IEA) Bioenergy Task 42 Biorefineries has been widely accepted due to its general and broad character: "Biorefming is the sustainable processing of biomass into a spectrum of marketable products and energy" This definition includes the following key words: biorefinery: concepts, facilities, pr