Energy from waste and the food processing industry

Hall, George; Howe, Joe

doi:10.1016/j.psep.2011.09.005

Cited by 61 publications

(25 citation statements)

References 21 publications

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“…Anaerobic digestion (AD) of solid wastes is an efficient, attractive and wellestablished option for solid waste treatment because of its excellent waste stabilization and high energy recovery (Page et al, 2014). AD of particulate materials and complex compounds is carried out by anaerobic microorganisms (Rincón et al, 2013) and it occurs in four biological steps: hydrolysis, acidogenesis, acetogenesis and methanogenesis (Hall & Howe, 2012).…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation and substrate removal kinetics in the semi-continuous anaerobic digestion of thermally pretreated two-phase olive pomace or “Alperujo”

Lama

Borja

Rincón

2017

Process Safety and Environmental Protection

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A study of the semi-continuous anaerobic digestion process of thermally pretreated twophase olive pomace (TPOP) at 120 ºC during 180 minutes was carried out in laboratoryscale completely stirred tank reactors at mesophilic temperature. Organic loading rates (OLR) in the range of 2.0-7.0 g VS/(L·d) were tested after the pretreatment and the breakage of complex organic matter. Total and soluble chemical oxygen demand (CODt and CODs) removal efficiencies decreased slightly between 77.9-71.7% and 92.3-85.0% when the OLR increased from 2 to 5 g VS/(L·d). However, when the OLR increased to 7.0, a sudden decrease in process performance was observed. The maximum methane production rate (1.72 L CH 4 /(L·d) was achieved at an OLR of 4.5 g VS/(L·d). This value was 39.8% higher than that obtained in the semi-continuous anaerobic digestion of 2 untreated TPOP at the same OLR. The modified Stover-Kicannon model and the Grau second-order kinetic model were found to be adequate to fit the experimental results of CODt and CODs, respectively.

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Section: Introductionmentioning

confidence: 99%

Performance evaluation and substrate removal kinetics in the semi-continuous anaerobic digestion of thermally pretreated two-phase olive pomace or “Alperujo”

Lama

Borja

Rincón

2017

Process Safety and Environmental Protection

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“…Reusing food waste has been well studied, and the literature is extensive [74,75], with solutions proposed vary from pyrolysis [76] to anaerobic digestion [77]. More work needs to be done across the whole food chain [78], and the need is also to involve the consumer and to change consumer behavior [79]. Waste recycling may not be the most efficient solution; the need is to minimize it through process design and different manufacturing methods-some possible routes are outlined below.…”

Section: Sustainable Food Processing For the Futurementioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

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“…Otherwise, food waste can be used for fuel conversation and for digestion to recover energy (Hall & Howe, 2012). On the other hand, many of the food processing companies use composting as a means of waste management.…”

Section: Industrial Uses Composting Landfill Incineration and Disposalmentioning

confidence: 99%

Keeping Food Alive: Surplus Food Management

Sert¹,

Garrone²

2014

EJSD

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This paper is motivated by the paradoxical reality of food waste in a world of food insecurity, which is an important issue even for developed countries. Today, in Europe, nearly 43.6 million people are estimated to be food insecure, while European countries are reported to generate 179 kg per capita of food waste every year. Previous empirical studies highlight the potential of surplus food management, i.e. managerial processes and practices that strike a balance between social, environmental and economic goals and avoid safe food that is not sold or consumed degrade into waste. A multidisciplinary literature is reviewed in order to present the current state of art with a special attention on food redistribution for social purposes. In particular, I focus on differences between surplus food and food waste and discuss benefits and costs of surplus food redistribution to the disfavored population.

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Energy from waste and the food processing industry

Cited by 61 publications

References 21 publications

Performance evaluation and substrate removal kinetics in the semi-continuous anaerobic digestion of thermally pretreated two-phase olive pomace or “Alperujo”

Performance evaluation and substrate removal kinetics in the semi-continuous anaerobic digestion of thermally pretreated two-phase olive pomace or “Alperujo”

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Keeping Food Alive: Surplus Food Management

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