Environment and sustainability approach to manage sweet bakery waste product

Dweiri, Fikri; Khan, Sharfuddin Ahmed; Khattak, Muhammad Nasir Khan; Saeed, Marwa; Zeyad, Mayada; Mashaly, Rewan; Hamad, Shamma

doi:10.1016/j.scitotenv.2021.145557

Cited by 6 publications

(4 citation statements)

References 21 publications

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“…Globalization and environmental protection regulations compel organizations and producers to implement sustainable development principles in every aspect of their operations. While the concept of sustainable development in production has matured, there remains a need for improvement, particularly in the case of perishable food products [5].…”

Section: Introductionmentioning

confidence: 99%

“…A study conducted by Rostocki et al [17] demonstrated that pelleting through pressure agglomeration is an effective method for processing waste materials generated by various industries. Research has also been carried out on the compaction of various food production wastes for their reuse as solid biofuels [18], animal feed [19], or fertilizers [5]. The production of fuel pellets from biomass requires a careful consideration of certain factors, such as the durability of the pellets and production costs, including energy consumption [20,21].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

Obidziński,

Szyszlak-Bargłowicz,

Zając

et al. 2024

Energies

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This paper presents research findings on the pelleting process of pine sawdust using bakery waste in a pelletizer. The addition of bakery waste (white wheat–rye bread, whole-grain rye bread, and pumpkin bread) to pine sawdust had a beneficial effect on the kinetic strength of the pellets obtained, an increase of up to approximately three percentage points. The density of pellets with the addition of bakery waste also increased, while the bulk density of the pellets decreased. The addition of bakery waste also had a positive effect on the power demand of the pelletizer. It was reduced from 3.08% (at a 10% addition of white wheat–rye bread) to 22.18% (at a 20% addition of pumpkin bread), compared to the process of compacting pure pine sawdust. In addition, all the pellets containing bakery waste had a lower energy yield (EY) determined based on lower heating value and energy inputs. This index was lower by 53 Wh·kg−1 for pine sawdust pellets with a 10% addition of pumpkin bread. The greatest reduction, on the other hand, was by 173 Wh·kg−1 for pellets, with a 20% addition of white wheat–rye bread. In each case, an increase in the share of bakery additives resulted in a decrease in the energy yield from the pellets obtained. The smallest reduction in EY was found when pumpkin bread was used as an additive (from 53 to 133 Wh·kg−1). Considering all the parameters analyzed characterizing the pellets obtained, it was concluded that the addition of bakery residues to pelletized pine sawdust should not exceed 10%. Further increases in the proportion of bakery waste did not yield relative benefits, due to the deterioration of the energy characteristics of the pellets obtained.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

Obidziński,

Szyszlak-Bargłowicz,

Zając

et al. 2024

Energies

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“…To facilitate logistics within the order preparation process, a board based on the Kanban Pull system was developed, which showed the information of the resource that was being used and was communicated to all personnel [28]. In this way, the incidents that occurred in transportation due to machinery handling decreased by 20.4%, reducing the waste generated by 19.9% due to damage to the boxes [29]. On the other hand, the implementation of the Extreme Programming tool resulted in a 15.3% reduction in waste generated by the proximity of orders leaving the warehouse [30].…”

Section: Management Of Shelves For Order Extractionmentioning

confidence: 99%

Implementation of engineering techniques for reducing waste in Warehousing: A case study in a Peruvian Food Company

Chumpitaz-Martínez¹,

Sánchez-Sotelo²,

Leon-Chavarri³

2022

Proceedings of the 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development (LEIRD 202

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Companies belonging to the food sector are exposed to a problem related to the loss of products during the production and commercialization processes, which mainly causes an increase in the amount of waste generated. The objective of this research is the reduction of waste generated during warehouse operations in a food company, which presents an increase in its waste ratio equivalent to 233% compared to previous years. The implementation of Lean Warehousing tools was developed, specifically Kaizen Teian and Kanban Pull, together with the Slotting warehouse strategy considering the useful life of the products as a criterion.With the development of these tools, the food waste ratio is expected to be reduced to a value close to the industry standard, corresponding to 0.25%.

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“…Thus, as defined by Dweiri et al (2021), waste management is known as a term that refers to materials produced by human action, mitigating its effects on health and the environment and recovering waste resources. In this sense, Colares et al (2019) emphasized that the food sector contributes heavily to the generation of urban solid waste and organic waste.…”

Section: Sustainable Performance In Food Companiesmentioning

confidence: 99%

Quality and sustainability in the production process: A study of bakeries using an integrated multi‐criteria method based on fuzzy AHP and fuzzy TOPSIS

Serpa

Silva

Wegner

et al. 2022

Environmental Quality Mgmt

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The objective of the present study is to evaluate, determine, and apply alternatives for improving the quality of the process and the product, with an emphasis on sustainable practices, using an integrated multi-criteria method. For this purpose, an analysis was conducted at a chain of bakeries, aiming to highlight bottlenecks in the production process and in the product. With the support of a literature review, four criteria and seven alternatives were defined to overcome these bottlenecks and, at the same time, contribute to the sustainability of the organization. For data analysis, six decision makers were interviewed and, following their evaluations, an integrated method based on fuzzy AHP and fuzzy TOPSIS was created. The fuzzy AHP was adopted to establish the importance of the criteria, while the fuzzy TOPSIS was used to evaluate and classify the alternatives developed to bypass the bottlenecks. The results revealed that of the criteria, Criterion "Cr1 -Quality" was prioritized. On the other hand, the alternative with the best performance was "A3 -Physical Layout Reorganization". Applying this alternative, the study demonstrates the results achieved such as reduction of errors and accident risks, as well as greater fluidity in the productive space. the present study also makes theoretical and managerial contributions to the field, bringing the theory closer to the reality of companies that operate in the food sector. K E Y W O R D Smulticriteria methods, organizational sustainability, quality in the production process INTRODUCTIONCompanies that focus on the production of goods and services and the food sector admit that excellence in quality is a differential when competing in a market.Therefore, organizations have no choice but to continually seek to improve competitive factors through innovations, especially with regard to quality management (Joghee, 2017;

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Environment and sustainability approach to manage sweet bakery waste product

Cited by 6 publications

References 21 publications

The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

Implementation of engineering techniques for reducing waste in Warehousing: A case study in a Peruvian Food Company

Quality and sustainability in the production process: A study of bakeries using an integrated multi‐criteria method based on fuzzy AHP and fuzzy TOPSIS

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