Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace

Tulej, Weronika; Głowacki, Szymon

doi:10.3390/ma15103532

Cited by 5 publications

(1 citation statement)

References 40 publications

(43 reference statements)

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“…This view was echoed in the interview findings, with the primary producers in this study finding alternative ways of using the produce that is not accepted by their customers, such as for fertilizing the land or feeding their animals. Research has also shown that waste materials from primary processing have further potential as new energy sources [51]. Like this study, studies from Richards et al [52] and Messner et al [10] focusing on Australian horticulture found that there were many "paradoxes" connected with the generation of food surplus in primary production, with a blame game happening in terms of who is responsible for the surplus, but ultimately feeling powerless to create change with the buyers, which are often the retailers in control.…”

Section: Types Of Surplus Materials Availablementioning

confidence: 99%

A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

Fox,

Kenny,

Noci

et al. 2023

Sustainability

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Food waste is a global issue, with the fruit and vegetable sector accounting for higher losses compared with other sectors. The aim of this study was to gain an understanding into how industry stakeholders in Ireland manage surplus fruit and vegetable material remaining after their main processing. An explanatory sequential mixed methods approach was employed to collect data in the form of online surveys (n = 55) and one-to-one interviews (n = 7). The findings outlined several barriers to revalorization. Most respondents were measuring food waste and actively trying to minimize it, although this was for economic rather than environmental sustainability reasons. Environmental sustainability measures were an important factor for larger companies, although all respondents agreed it was important to manage this material from an environmental perspective. This material was mostly classified as “food waste” and usually composted or used for animal feed. Many stakeholders had identified opportunities for revalorization; however, for smaller businesses, this cannot become a reality without considerable investment. Joined-up thinking is required among all stakeholders, including consumers and policy makers, to create positive sustainable changes. Education and greater awareness about the extent of the food waste crisis may assist in achieving reduction targets and encourage revalorization in the industry.

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Section: Types Of Surplus Materials Availablementioning

confidence: 99%

A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

Fox,

Kenny,

Noci

et al. 2023

Sustainability

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A Clever Application of a Recycled Waste Solution for Levulinic Acid and Adsorbent Production from Apple Pomace Using a Hydrothermal Process

Techera,

Méndez,

Iturmendi

et al. 2024

Waste Biomass Valor

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Temperature Sensors Manufactured from Edible Materials Intended for Oral Cavity Operation

Stojanović

Radovanović

Kojić

et al. 2023

Int. J. of Precis. Eng. and Manuf.-Green Tech.

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Following the circular economy concept, all areas of science, including electronics, require individual approach. The green electronics approach implies processing natural based materials for development of electronic components even for single use, so that waste does not exist. This paper describes the production of thermistors from 3 different types of edible materials, their testing in laboratory conditions, as well as the application for measuring the temperature in the human oral cavity. To make the thermistor, three types of natural materials were used (carrageenan, polyvinyl alcohol and apple pomace-based). After fabrication, materials were poured into molds. Aluminium foil contacts were placed so that the electrical characterization of the materials could be performed. Several parameters were measured: resistance (R), impedance (Z) and the phase angle (θ) as a function of frequency. In order to determine whether the thermistors have a positive or negative temperature coefficient and to determine their sensitivity, measurements were conducted at three different temperatures: 25 ℃ (room temperature), 37 ℃ (human body temperature), and 50 ℃. The thermistors demonstrated negative temperature coefficient behaviour. Additionally, it was demonstrated that the apple pomace-based thermistor can successfully measure healthy volunteer's temperature. Graphical Abstract

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Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace

Cited by 5 publications

References 40 publications

A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

A Clever Application of a Recycled Waste Solution for Levulinic Acid and Adsorbent Production from Apple Pomace Using a Hydrothermal Process

Temperature Sensors Manufactured from Edible Materials Intended for Oral Cavity Operation

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