Advanced Technologies in Wastewater Treatment: Food Processing Industry

Advanced Technologies in Wastewater Treatment
Preface
List of contributors
Copyright
Contents
1 High-added-value compounds from agro-food industry wastewater
	1.1 Introduction
	1.2 Food losses and waste: biowaste from the agroindustrial sector
	1.3 The problem of environmental contamination and disposal of biowaste
		1.3.1 Biowaste as a source of bioactive compounds
			1.3.1.1 The case of phenolic compounds
	1.4 The emergence and potential of wastewater
		1.4.1 Importance of wastewater treatment and applications
		1.4.2 Molecules of interest present in wastewaters: properties and benefits
	1.5 Conclusions and future trends
	Acknowledgments
	List of acronyms
	References
2 Opportunities for the valorization of waste generated by the plant-based milk substitutes industry
	2.1 Introduction
	2.2 Nature of byproducts obtained from cereals, nuts, and legumes: research evolution
	2.3 Nutrient composition
		2.3.1 Okara
		2.3.2 Rice
		2.3.3 Oat
		2.3.4 Almond
		2.3.5 Tiger nut
	2.4 Applications in food industry
		2.4.1 Solid wastes or byproducts
			2.4.1.1 Antioxidants
			2.4.1.2 Fiber supplement and glycemic index reducer
			2.4.1.3 Water-holding ingredients
			2.4.1.4 Fat replacers
			2.4.1.5 Ingredients in gluten-free products
			2.4.1.6 Emulsion stabilizers
		2.4.2 Liquid wastes
			2.4.2.1 Reuse in the same process
			2.4.2.2 Biofuel
			2.4.2.3 Nutrient extraction
			2.4.2.4 Direct use as ingredient
	2.5 Conclusions and future trends
	List of acronyms
	References
3 High-rate anaerobic processes for agro-food wastewater treatment: recent trends and advancements
	3.1 Introduction
	3.2 Agro-food wastewater characteristics
	3.3 Application of high-rate anaerobic systems in agro-food wastewater treatment
		3.3.1 The anaerobic filter
		3.3.2 Upflow anaerobic sludge blanket reactor
		3.3.3 Expanded granular sludge bed reactor
		3.3.4 Anaerobic moving bed biofilm reactor
		3.3.5 External circulation sludge bed reactor
		3.3.6 Anaerobic membrane bioreactor
		3.3.7 Anaerobic hybrid reactors
		3.3.8 Full-scale application of high-rate anaerobic systems
	3.4 Recent trends and future perspectives
	3.5 Challenges of wastewater treatment in the agro-food industry
	3.6 Conclusions and future trends
	List of acronyms
	References
4 Food-processing wastewater treatment by membrane-based operations: recovery of biologically active compounds and water reuse
	4.1 Introduction
	4.2 An overview of pressure-driven membrane processes
	4.3 Recovery of biologically active compounds and water from food-processing wastewaters
		4.3.1 Olive mill wastewaters
		4.3.2 Fish-processing wastewaters
		4.3.3 Dairy-processing wastewaters
	4.4 Conclusions and future trends
	List of acronyms
	List of symbols
	References
5 Biorefineries to improve water and resource recovery in the seafood-processing industry
	5.1 Introduction
	5.2 Seafood industry
	5.3 Processes to develop biorefinery schemes from seafood wastes
		5.3.1 Physical processes
		5.3.2 Chemical processes
		5.3.3 Thermochemical and thermal processes
		5.3.4 Biological processes
			5.3.4.1 Aerobic processes
			5.3.4.2 Anaerobic processes
	5.4 Bioproducts obtained from seafood wastes
		5.4.1 Biofertilizers and biostimulants
		5.4.2 Biofuels
		5.4.3 Biocompounds
		5.4.4 Water streams
	5.5 Conclusions and future trends
	Acknowledgments
	List of acronyms
	References
6 A valorization approach of food industry wastewater using microwave-assisted extraction
	6.1 Introduction
	6.2 Wastewater from the food industry
		6.2.1 Characterization of wastewater from the olive oil industry
		6.2.2 Characterization of wastewater from the sugar industry
		6.2.3 Characterization of wastewater from the cheese industry
		6.2.4 Characterization of wastewater from the slaughterhouse industry
		6.2.5 Characterization of wastewater from the multiproduction food industry
		6.2.6 Characterization of wastewater from the seafood industry
	6.3 Removal of organic and inorganic compounds in food industry wastewater
		6.3.1 Extraction methods of organic and inorganic compounds in food industry wastewater
			6.3.1.1 Soxhlet extraction
			6.3.1.2 Ultrasound-assisted extraction
			6.3.1.3 Supercritical fluid extraction
	6.4 What are microwaves?
	6.5 Microwave-assisted extraction
		6.5.1 Specific applications of microwave-assisted extraction
		6.5.2 Kinetic modeling of microwave-assisted extraction
	6.6 Conclusion and future trends
	List of acronyms
	List of symbols
	References
7 Supercritical fluid extraction applied to food wastewater processing
	7.1 Introduction
	7.2 Wastewater and sludge from the food industry: composition and current issues
		7.2.1 Dairy
		7.2.2 Fruit and vegetable industry
		7.2.3 Meat industry
		7.2.4 Oil industry
		7.2.5 Beverage industry
	7.3 Clean extraction technologies for wastewater and sewage sludge treatment: circular economy in high demand
	7.4 Supercritical fluid extraction
		7.4.1 Fundamentals of supercritical fluid extraction
		7.4.2 Supercritical fluid extraction of liquid and semisolid mixtures
			7.4.2.1 Supercritical fluid extraction using supercritical water (SFE-H2O)
			7.4.2.2 Supercritical fluid extraction using supercritical carbon dioxide (SFE-CO2)
		7.4.3 Supercritical fluid extraction applied to wastewater and sludge from the food industry
	7.5 Technoeconomic evaluation of supercritical fluid extraction applied to the recovery of value-added molecules
	7.6 Conclusions and future trends
	Acknowledgments
	List of acronyms
	List of symbols
	References
8 Advances in ultrasound-assisted extraction of bioactive compounds (antioxidant compounds) from agrofood waste
	8.1 Introduction
	8.2 Main bioactive compounds from waste and byproducts of fruits and vegetables
		8.2.1 Pomace
		8.2.2 Peels and seeds
		8.2.3 Leaves and stems
	8.3 Main bioactive compounds from waste and byproducts of animal product processing
		8.3.1 Dairy products
		8.3.2 Meat products
		8.3.3 Marine products
	8.4 Emerging technologies for obtaining bioactive compounds
	8.5 Fundamentals for ultrasound-assisted extraction
	8.6 Variables associated with ultrasound-assisted extraction
		8.6.1 Ultrasonic power
		8.6.2 Ultrasonic frequency
		8.6.3 Solvents
		8.6.4 Temperature of ultrasound-assisted extraction
		8.6.5 Liquid (solvent) to solid ratio
		8.6.6 Time of ultrasound-assisted extraction
	8.7 Effect of variables associated with ultrasound-assisted extraction on the extraction of bioactive compounds from byproducts
	8.8 Commercial patents: ultrasound and innovative techniques for the extraction of bioactives
	8.9 Current trends in the extraction of bioactive compounds
	8.10 Conclusions and future trends
	List of acronyms
	References
9 Integrated advanced technologies for olive mill wastewater treatment: a biorefinery approach
	9.1 Introduction
	9.2 Chemical composition of olive mill wastewater
	9.3 Reuse, applications, and technologies employed
		9.3.1 Biofuels
		9.3.2 Polysaccharides
		9.3.3 Phenolic compounds and other antioxidants
		9.3.4 Enzymes
		9.3.5 Biosurfactants
		9.3.6 Citric acid and lipids
		9.3.7 Polyhydroxyalkanoates
		9.3.8 Use in agriculture: fertilizers, biopesticides, and irrigation
		9.3.9 Food and beverage supplement
	9.4 Process integration: biorefinery examples
	9.5 Conclusions and future trends
	Acknowledgments
	List of acronyms
	References
10 Advanced strategies for dairy wastewater treatment: a perspective
	10.1 Introduction
	10.2 Some guidelines for wastewater treatment in the dairy industry
	10.3 Dairy wastewater characteristics
	10.4 Dairy industry wastewater treatments
		10.4.1 Preliminary treatments
		10.4.2 Physicochemical treatments
		10.4.3 Biological treatments
		10.4.4 Complementary treatments
	10.5 Recovery and valorization of wastewater components and treatment wastes
		10.5.1 Whey: recovering and processing
			10.5.1.1 Proteins
			10.5.1.2 Lactose
		10.5.2 Sludges from primary and secondary treatments
		10.5.3 Water reuse
	10.6 Conclusions and future trends
	List of acronyms
	References
11 Winery wastewater treatment for biomolecules recovery and water reuse purposes
	11.1 Introduction
	11.2 Winemaking process and wastewater generation
	11.3 Value-added biomolecules found in winery wastewaters
	11.4 Winery wastewater treatment systems
		11.4.1 Physical treatments
		11.4.2 Physicochemical treatments
		11.4.3 Natural biological treatments
			11.4.3.1 Anaerobic treatment systems
			11.4.3.2 Aerobic treatment systems
		11.4.4 Membrane bioreactors
		11.4.5 Other bioreactors
	11.5 Membrane separation–based processes for biomolecules recovery from winery wastewater
	11.6 Wastewater reuse
	11.7 Conclusions and future trends
	List of acronyms
	References
12 Nanomaterials for the removal of organic pollutants from agrofood wastewaters
	12.1 Introduction
	12.2 Slaughterhouse wastewater
	12.3 Dairy wastewater
	12.4 Fish processing
	12.5 Olive oil manufacturing
	12.6 Sugar manufacturing
	12.7 Wine making
	12.8 Materials for wastewater treatment
	12.9 Conclusions and future trends
	Acknowledgments
	List of acronyms
	References
Index