Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences. - Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes - Presents the application areas of gases in industries and explores the basic principles for each application - Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations - Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry. - Addresses all levels of the food chain - Provides solutions for the food industry to estimate and reduce environmental impact - Assists members of the food industry in optimizing their current performance and reducing their environmental footprint

For a variety of reasons, energy use in the agro-food sector continues to rise, and in many countries, is highly dependent on fossil fuels, contributing significantly to greenhouse gas emissions. It is therefore becoming urgent to consider how the food supply chain can improve its energy efficiency.

Advances in Food Security and Sustainability, Volume Six looks at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities. This ongoing series addresses a wide range of issues on food sustainability and security, with chapters in this release covering the Significance of Short Food Supply Chains During Pandemic Times, Food Security Challenges and Opportunities in Indonesia Post COVID-19, Understanding the genetic diversity and association mapping of nutritional traits in graminaceous crops: Progress and prospects, and Traditional foods and food security: Actors, production, and the challenge of integration into markets before and after the pandemic. - Contains expertise from leading contributors on presented topics - Covers a vast array of subjects related to food security and sustainability - Explores challenges related to protecting environmental resources while also meeting human nutritional requirements

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

Looks into the prospects for the agro-food sector to 2010-20 and examines the new generation of key issues that lie ahead for governments, business, farmers and consumers.

Global food security is a challenging issue. Meeting the food and nutritional requirements of the world has become an issue for national policymakers and is of public concern. There is a need to enhance agricultural production, as well as, to reduce postharvest loss, improve the quality of processed products, and add value to products to make more quality food available. Agro-product processing technology plays a major role to reduce post-harvest losses, improve the quality of processed products, and add value to the products. It also generates employment and ultimately contributes to food security. Features: Covers a wide spectrum of agro-product processing technology Explains the principles and practices of agro-product processing technology with many worked examples to quickly teach the basic principles through examples Contains examples from different operations on current problems to show the wide applications of the principles of agro-product technology Includes process control and emerging technologies in agro-product processing such as energy and exergy analysis, neural network modeling, and CFD modeling This book deals with physical and thermal properties, cleaning and sorting, drying and storage, parboiling and milling, by-product utilization, heating and cooling, refrigerated cooling, and cold storage. The most unique feature of this book is the machine vision for grading fruits, process control and materials handling, and emerging technologies such as neural network, finite element, CFD, and genetic algorithm.

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.​ The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

Substitute Natural Gas from Waste: Technical Assessment and Industrial Applications of Biochemical and Thermochemical Processes provides an overview of the science and technology of anaerobic digestion and thermal gasification for the treatment of biomass and unrecyclable waste residues. The book provides both the theoretical and practical basis for the clean and high-efficiency utilization of waste and biomass to produce Bio-Substitute Natural Gas (SNG). It examines different routes to produce bio-SNG from waste feedstocks, detailing solutions to unique problems, such as scale up issues and process integration. Final sections review waste sourcing and processing. This book is an ideal and practical reference for those developing, designing, scaling and managing bio-SNG production and utilization systems. Engineering students will find this to be a comprehensive resource on the application of fundamental concepts of bio-SNG production that are illustrated through innovative, recent case studies. - Presents detailed scientific and technical information - Describes up-to-date concepts, processes and plants for efficient anaerobic digestion and gasification of wastes and syngas utilization - Compares gasification with anaerobic digestion for different situations - Proposes alternative strategies to increase efficiency and overcome energy balance limitations - Includes benchmarking data and industrial real-life examples to demonstrate the main process features and implementation pathways of bio-SNG systems from dry and wet waste, both in developed and developing countries