Download or read book Handbook of Water and Energy Management in Food Processing written by Jiří Jaromír Klemeš and published by . This book was released on 2008 with total page 1029 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Effective management of water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in efficiency of water and energy use and wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. The second part of the book reviews methods to improve efficiency, from good housekeeping procedures to advanced techniques such as heat recovery. Improvements in particular processes, such as chilling and refrigerated storage, are also discussed. Following chapters cover advances in wastewater treatment technology. The book concludes by focusing on specific industry sectors such as baking and brewing.

Download or read book Handbook of Water and Energy Management in Food Processing written by Jiri Klemes and published by Elsevier. This book was released on 2008-06-30 with total page 1068 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. - Provides an overview of key drivers for better management - Reviews techniques for improvements in efficiency of water and energy use and waste water treatment - Examines house keeping proceedures and measurement and process control

Download or read book Handbook of Food Factory Design written by Christopher G. J. Baker and published by Springer Science & Business Media. This book was released on 2013-08-27 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

Download or read book Environmental Assessment and Management in the Food Industry written by U Sonesson and published by Elsevier. This book was released on 2010-09-30 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector.Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems.With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. - Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment - Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture - Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems

Download or read book Green Technologies in Food Production and Processing written by Joyce I. Boye and published by Springer Science & Business Media. This book was released on 2012-01-10 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.

Download or read book The Interaction of Food Industry and Environment written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-01-22 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. - Addresses the interaction between the food industry and environment at all levels - Focuses on the past decade's advances in the field - Provides a guide to optimize the current food industry's performance - Serves as a resource for anyone dealing with food and environmental science and technology - Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Download or read book Handbook of Waste Management and Co Product Recovery in Food Processing written by Keith W. Waldron and published by Elsevier. This book was released on 2007-03-31 with total page 683 pages. Available in PDF, EPUB and Kindle. Book excerpt: The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. - Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use - Explores methods to valorise waste by co-product recovery - Considers best practice in different sectors of the food industry

Download or read book Food Processing written by Stephanie Clark and published by John Wiley & Sons. This book was released on 2014-04-03 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Download or read book Handbook of Process Integration PI written by Jiří Jaromír Klemeš and published by Elsevier. This book was released on 2013-07-31 with total page 1201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its first development in the 1970s, Process Integration (PI) has become an important methodology in achieving more energy efficient processes. This pioneering handbook brings together the leading scientists and researchers currently contributing to PI development, pooling their expertise and specialist knowledge to provide readers with a comprehensive and up-to-date guide to the latest PI research and applications. After an introduction to the principles of PI, the book reviews a wide range of process design and integration topics ranging from heat and utility systems to water, recycling, waste and hydrogen systems. The book considers Heat Integration, Mass Integration and Extended PI as well as a series of applications and case studies. Chapters address not just operating and capital costs but also equipment design and operability issues, through to buildings and supply chains. With its distinguished editor and international team of expert contributors, Handbook of Process Integration (PI) is a standard reference work for managers and researchers in all energy-intensive industries, as well as academics with an interest in them, including those designing and managing oil refineries, petrochemical and power plants, as well as paper/pulp, steel, waste, food and drink processors. This pioneering handbook provides a comprehensive and up-to-date guide to the latest process integration research and applications Reviews a wide range of process design and integration topics ranging from heat and utility systems to water, recycling, waste and hydrogen systems Chapters also address equipment design and operability issues, through to buildings and supply chains

Download or read book Sustainable Process Integration and Intensification written by Jiří Jaromír Klemeš and published by Walter de Gruyter GmbH & Co KG. This book was released on 2023-08-07 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Download or read book Small and Micro Combined Heat and Power CHP Systems written by R Beith and published by Elsevier. This book was released on 2011-04-30 with total page 553 pages. Available in PDF, EPUB and Kindle. Book excerpt: Small and micro combined heat and power (CHP) systems are a form of cogeneration technology suitable for domestic and community buildings, commercial establishments and industrial facilities, as well as local heat networks. One of the benefits of using cogeneration plant is a vastly improved energy efficiency: in some cases achieving up to 80–90% systems efficiency, whereas small-scale electricity production is typically at well below 40% efficiency, using the same amount of fuel. This higher efficiency affords users greater energy security and increased long-term sustainability of energy resources, while lower overall emissions levels also contribute to an improved environmental performance.Small and micro combined heat and power (CHP) systems provides a systematic and comprehensive review of the technological and practical developments of small and micro CHP systems.Part one opens with reviews of small and micro CHP systems and their techno-economic and performance assessment, as well as their integration into distributed energy systems and their increasing utilisation of biomass fuels. Part two focuses on the development of different types of CHP technology, including internal combustion and reciprocating engines, gas turbines and microturbines, Stirling engines, organic Rankine cycle process and fuel cell systems. Heat-activated cooling (i.e. trigeneration) technologies and energy storage systems, of importance to the regional/seasonal viability of this technology round out this section. Finally, part three covers the range of applications of small and micro CHP systems, from residential buildings and district heating, to commercial buildings and industrial applications, as well as reviewing the market deployment of this important technology.With its distinguished editor and international team of expert contributors, Small and micro combined heat and power (CHP) systems is an essential reference work for anyone involved or interested in the design, development, installation and optimisation of small and micro CHP systems. - Reviews small- and micro-CHP systems and their techno-economic and performance assessment - Explores integration into distributed energy systems and their increasing utilisation of biomass fuels - Focuses on the development of different types of CHP technology, including internal combustion and reciprocating engines

Download or read book Process Integration and Intensification written by Jirí Jaromír Klemeš and published by Walter de Gruyter GmbH & Co KG. This book was released on 2014-05-26 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The authors have provided all the elements required for complete understanding of the basic concepts in heat recovery and water minimization in chemical and related processes, and followed these with carefully selected and developed problems and solutions in order to ensure that the concepts delivered can be applied." Simon Perry, The University of Manchester. This graduate textbook covers fundamentals of the key areas of Process Integration and Intensification for intra-process heat recovery (Heat Integration), inter-process heat recovery and cogeneration (Total Site) as well as water conservation. Step by step working sessions are illustrated for deeper understanding of the taught materials. The textbook also provides a wealth of pointers as well as further information for readers to acquire more extensive materials on the diverse industrial applications and the latest development trends in Process Integration and Intensification. It is addressed to graduate students as well as professionals to help the effectively application of Process Integration and Intensification in plant design and operation.

Download or read book Security of Industrial Water Supply and Management written by Aysel T. Atimtay and published by Springer Science & Business Media. This book was released on 2011-08-24 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over time, the increased use of fresh water for agriculture and industry together with contamination from discharges of pollutants, mean that ever more areas of the planet are becoming water-stressed. Because of the competing needs of communities and industry for fresh water, industry will be challenged to meet its growing demands for water, which is essential for producing the goods and services that would boost human welfare. Thus industry will need to learn how to cost-effectively purify and recycle its wastewater for reuse, ultimately approaching a net zero-discharge condition. The chapters in this book, written by international experts, treat the technical issues of such treatment and water management, and also provide guidance on technologies, either existing or in development, that can potentially achieve the goal of recycle-reuse. The book will serve as a useful reference for academics, government and industry professionals alike.

Download or read book The Water Food Energy Nexus written by I. M. Mujtaba and published by CRC Press. This book was released on 2017-09-11 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exponential growth of the worldwide population requires increasing amounts of water, food, and energy. However, as the quantity of available fresh water and energy sources directly affecting cost of food production and transportation diminishes, technological solutions are necessary to secure sustainable supplies. In direct response to this reality, this book focuses on the water-energy-food nexus and describes in depth the challenges and processes involved in efficient water and energy production and management, wastewater treatment, and impact upon food and essential commodities. The book is organized into 4 sections on water, food, energy, and the future of sustainability, highlighting the interplay among these topics. The first section emphasizes water desalination, water management, and wastewater treatment. The second section discusses cereal processing, sustainable food security, bioenergy in food production, water and energy consumption in food processing, and mathematical modeling for food undergoing phase changes. The third section discusses fossil fuels, biofuels, synthetic fuels, renewable energy, and carbon capture. Finally, the book concludes with a discussion of the future of sustainability, including coverage of the role of molecular thermodynamics in developing processes and products, green engineering in process systems, petrochemical water splitting, petrochemical approaches to solar hydrogen generation, design and operation strategy of energy-efficient processes, and the sustainability of process, supply chain, and enterprise.

Download or read book Viruses in Food and Water written by N Cook and published by Elsevier. This book was released on 2013-05-10 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease.Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses.Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. - Explores methods of detection, surveilance and risk assessment of viruses in food and water - Considers virus transmission routes and control of food and water contamination - Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

Download or read book Handbook of Waste Management and Co Product Recovery in Food Processing written by Keith W. Waldron and published by Elsevier. This book was released on 2009-10-26 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: ...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue...(Food Science and Technology - review of Volume 1)This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers.(The Chemical Engineer - review of Volume 1)Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management.Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. - Provides essential information about the major issues and technologies involved in waste product valorisation - Examines methods to reduce water and energy consumption in partciular food industry sectors - Discusses the economic and legislative drivers for waste management and co-product recovery