Drying and Valorisation of Food Processing Waste

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