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

The book on Physico-Chemical Treatment of Wastewater and Resource Recovery provides an efficient and low-cost solution for remediation of wastewater. This book focuses on physico-chemical treatment via advanced oxidation process, adsorption, its management and recovery of valuable chemicals. It discusses treatment and recovery process for the range of pollutants including BTX, PCB, PCDDs, proteins, phenols, antibiotics, complex organic compounds and metals. The occurrence of persistent pollutants poses deleterious effects on human and environmental health. Simple solutions for recovery of valuable chemicals and water during physico-chemical treatment of wastewater are discussed extensively. This book provides necessary knowledge and experimental studies on emerging physico-chemical processes for reducing water pollution and resource recovery.

Electrochemical Water Treatment Methods provides the fundamentals and applications of electrochemical water treatment methods to treat industrial effluents. Sections provide an overview of the technology, its current state of development, and how it is making its way into industry applications. Other sections deal with historical developments and the fundamentals of 18 methods, including coupled methods, such as Electrocoagulation, Peroxi-Coagulation and Electro-Fenton treatments. In addition, users will find discussions that relate to industries such as Pulp and Paper, Pharmaceuticals, Textiles, and Urban/Domestic wastewater, amongst others. Final sections present advantages, disadvantages and ways to combine renewable energy sources and electrochemical methods to design sustainable facilities. Environmental and Chemical Engineers will benefit from the extensive collection of methods and industry focused application cases, but researchers in environmental chemistry will also find interesting examples on how methods can be transitioned from lab environments to practical applications. - Offers an excellent overview of the research advances and current applications of electrochemical technologies for water treatment - Explains, in a comprehensive way, the fundamentals of different electrochemical uses and applications of different technologies - Provides a large number of examples as evidence of practical applications of electrochemistry to environmental protection - Explores the combination possibilities with other treatment technologies or emerging technologies for destroying water pollutants

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

The need for fresh water is increasing with the rapid growth of the world's population. In countries and regions with available water resources, it is necessary to ensure the health and safety of the water supply. However, in countries and regions with limited freshwater resources, priority is given to water supply plans and projects, among which the desalination strategy stands out. In the desalination process, membrane and thermal processes are used to obtain fresh water from salty water that is in abundant amounts in the sea. This book will outline valuable scientific contributions to the new desalination and water treatment technologies to obtain high quality water with low negative environmental impacts and cost. The editors would like to record their sincere thanks to the authors for their contributions.