Utilization of Food Processing Residuals: Selected Papers Representing University, Industry, and Regulatory Applications (NRAES 69)

Abstract

Beneficial use of food processing residuals is consistent with both environmental protection and efficient competitive industry practices. Increasing waste disposal problems at the community as well as the state and national level require innovative and cost effective solutions to industrial wastewater and solid waste disposal. This book provides examples of current problems, technologies, and new strategies being developed to manage food processing residuals. Using waste characterization, flow segregation, and waste minimization techniques it is demonstrated that there are technically and economically feasible waste treatment and utilization systems. Upstream measures focus on minimization of waste streams through water conservation and evaluation of product inputs. Midstream practices focus on flow segregation and product line efficiency, by-product recovery, reuse, and recycling of residuals. It is evident from the examples and case studies presented in this book that a food processing residuals hierarchy can be utilized to guide waste management system design as well as reduce disposal costs. This type of hierarchical approach is particularly promising for food processing residuals. Future progress will be limited only by the availability of applied research and technology transfer, enhanced by university-industry-government cooperative programs.