Drying and Valorisation of Food Processing Waste

This book explores the use of drying technologies to reduce food waste, improve food quality, and increase food security. It classifies different types of food waste and discusses how to select drying technologies based on waste characteristics. It also covers the influence of drying technologies on physical and chemical properties and other valuable compounds. The book explores the impact of drying on different valorisation routes, such as fermentation, composting, and anaerobic digestion. It also studies the implications for food security techno-economics and includes industrial case studies.

Format: Hardback
Length: 156 pages
Publication date: 28 August 2023
Publisher: Taylor & Francis Ltd

Food waste is a significant global issue that has significant environmental, economic, and social impacts. It is estimated that around one-third of all food produced worldwide is wasted, leading to significant losses in terms of food production, energy, and resources.

There are various types of food waste, including post-harvest losses, food spoilage, and food that is not consumed due to changes in consumer preferences or food supply chains. Each type of food waste has unique characteristics that require different approaches to treatment and disposal.

Drying is one of the most commonly used technologies for food waste treatment and valorisation. It involves removing water from food products through evaporation, which can reduce their weight, volume, and shelf life. Drying can also improve the texture, color, and flavor of food products, making them more appealing to consumers.

There are several types of drying technologies available, including convective drying, freeze-drying, and infrared drying. Each technology has its own advantages and disadvantages, and the choice of technology depends on the characteristics of the waste material, the desired final product, and the available resources.

Convective drying is a popular method for drying food products. It involves heating the air to a certain temperature and then passing it over the food products. The air is heated by direct contact with the food products, which speeds up the drying process and reduces the drying time. Convective drying is suitable for drying a wide range of food products, including fruits, vegetables, meats, and seafood.

Freeze-drying is a method that involves freezing the food products and then subjecting them to a vacuum. The freezing process removes the water from the food products, and the vacuum removes the air from the products. Freeze-drying is a highly efficient method of drying, as it can preserve the nutritional value, flavor, and color of the food products. However, it is expensive and requires specialized equipment.

Infrared drying is a method that uses infrared radiation to heat the food products. Infrared drying is a fast, efficient, and environmentally friendly method of drying. It can preserve the nutritional value of the food products and can be used to dry a wide range of food products, including fruits, vegetables, meats, and seafood.

The influence of drying technologies on the physical and chemical properties of food waste is an important consideration. Drying can reduce the water content of food products, which can increase their density and reduce their volume. This can make it easier to transport and store food products, as well as reduce the amount of waste generated. Drying can also improve the texture and flavor of food products, making them more appealing to consumers.

In addition to the physical and chemical properties of food waste, drying technologies can also have a significant impact on the valorisation of food waste. Valorisation refers to the process of converting food waste into valuable products, such as food ingredients, animal feed, and energy. Drying can be used to enhance the nutritional value of food waste, as well as to improve the texture and flavor of food waste products.

There are several valorisation routes that can be used to convert food waste into valuable products. One of the most common valorisation routes is the production of food ingredients. Food waste can be used to produce a range of food ingredients, including flour, starch, and sugar. These ingredients can be used in the production of food products, such as bread, pasta, and cookies.

Another valorisation route is the production of animal feed. Food waste can be used to produce high-quality animal feed, which can be used to feed livestock. Animal feed can be produced from a wide range of food waste, including fruits, vegetables, and meats.

Finally, food waste can be used to produce energy. Food waste can be used to produce biogas, which can be used to power vehicles and generate electricity. Biogas can be produced from a wide range of food waste, including fruits, vegetables, and meats.

Studies have shown that drying can have a significant impact on food security techno-economics. Drying can reduce the amount of food waste generated, which can save money and resources. Drying can also improve the quality of food products, which can increase their value and make them more appealing to consumers.

In conclusion, food waste is a significant global issue that has significant environmental, economic, and social impacts. Drying is one of the most commonly used technologies for food waste treatment and valorisation. There are several types of drying technologies available, each with its own advantages and disadvantages. The choice of technology depends on the characteristics of the waste material, the desired final product, and the available resources.

Drying can have a significant impact on the physical and chemical properties of food waste, as well as the valorisation of food waste. Valorisation can be used to convert food waste into valuable products, such as food ingredients, animal feed, and energy. Studies have shown that drying can have a significant impact on food security techno-economics, as it can reduce the amount of food waste generated, improve the quality of food products, and increase their value.

Weight: 480g
Dimension: 234 x 156 (mm)
ISBN-13: 9781032320878