Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

Nikmaram, Nooshin; Rosentrater, Kurt A.

doi:10.3389/fnut.2019.00020

Cited by 26 publications

(18 citation statements)

References 113 publications

(119 reference statements)

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“…Consumption of energy, water and other resources should be calculated to enhance efficiency, cost savings and minimize negative environmental impacts [27]. The food industry when compared to other processing sectors needs various amounts of water for each ton of processed product, and there are considerable differences in water consumption amongst the various food sectors.…”

Section: Water Requirementsmentioning

confidence: 99%

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Lisiecka

Wójtowicz

2020

Processes

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The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

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Section: Water Requirementsmentioning

confidence: 99%

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Lisiecka

Wójtowicz

2020

Processes

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“…Furthermore, the food preservation methods add variability and complexity to the above. Food processing and packaging can cause significant air pollution, water use and, if not properly treated, could be a source of environmental waste production and lead to increasing disposal and pollution problems [280,281]. In summary, local food production is necessary but not sufficient to ensure the best choice from an environmental point of view.…”

Section: Holistic Approaches To Environmental Challengesmentioning

confidence: 99%

Indicators and Recommendations for Assessing Sustainable Healthy Diets

Aldaya

Ibáñez

Domínguez-Lacueva

et al. 2021

Foods

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Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments’ policies. This critical and comprehensive review analyzes indicators and approaches to “sustainable healthy diets” published in the literature since this discipline’s emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.

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“…Within this new system, the principle of efficiency is implemented, where the aim is to do more with less, that is, to develop functional foods, new ingredients and materials or energy from co-products, by-products, or waste ( 13 ). For example, waste such as bones, hooves, viscera, horns, skins, blood, feathers, bird carcasses, eggshells, among others, which have a significant content of protein, lipid compounds, fiber, etc., can be used as ingredients for food production or used in industry as natural additives ( 14 ).…”

Section: Introductionmentioning

confidence: 99%

Edible Insects in Latin America: A Sustainable Alternative for Our Food Security

et al. 2022

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Nowadays, the food industry faces paramount challenges in different areas, since worldwide consumers are increasing every day, and at the same time, they are demanding new convenient products. Recent studies show that the current food production system is unsustainable over time and therefore is necessary to create new alternatives of production. New food trends are focused on the consumption of natural products, that have an eco-friendly production approach, and a beneficial nutritional profile for the consumer’s health. Hence, products are being created to not only have good organoleptic characteristics, but also to contain a wide variety of micro and macronutrients, and to be sustainable within their production. For this reason, the use of raw materials that satisfy the needs previously mentioned is being implemented. For instance, the use of insects as raw material, because they have a high protein content comparable to animal-based foods. Specifically, ants and crickets can contain between 9 and 77% protein of dry weight, while beef contains between 25 and 28%. On the other hand, insects present an ease and sustainable production system, compared to livestock farming, since some of them feed with food waste generated by humans. In addition, require less food for their upbringing; insects can convert 2 kg of feed into 1 kg of insect mass, while cattle use 8 kg of feed to produce 1 kg of body weight. On the other hand, there is evidence that insects produce fewer greenhouse gases during their production, for example, pigs produce between 10 and 100 times more greenhouse gases per kg of weight. United States, Mexico, Chile, Peru, and Argentina have begun to develop and consume these products; thus, promoting different and new ventures. Large-scale production of insect-based food products could help solve or even prevent the looming food problem and contribute to the sustainable development goals set by the United Nations. Thus, the aim of this review work was to compile and investigate the edible insect’s alternatives in Latin America, as well as the commercially available or potential derivative products. We discussed the nutritional value of edible insects, and how they could contribute to food security.

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Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

Cited by 26 publications

References 113 publications

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Indicators and Recommendations for Assessing Sustainable Healthy Diets

Edible Insects in Latin America: A Sustainable Alternative for Our Food Security

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