Sustainable Food Processing
Published on 21. October 2013
Software
Other digital
608 pages
978-1-118-63430-1 (ISBN)
Description
With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals.
Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.
Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.
More details
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 15 mm
Weight
666 gr
ISBN-13
978-1-118-63430-1 (9781118634301)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Brijesh K. Tiwari | Tomas Norton | Nicholas M. Holden
Sustainable Food Processing
E-Book
10/2013
Wiley-Blackwell
€187.99
Available for download
Brijesh K. Tiwari | Tomas Norton | Nicholas M. Holden
Sustainable Food Processing
E-Book
10/2013
Wiley-Blackwell
€187.99
Available for download
Content
List of Contributors vii List of Figures xi List of Tables xv 1 Introduction 1 Brijesh K. Tiwari, Tomas Norton and Nicholas M. Holden Section 1: Principles and Assessment 9 2 Current Concepts and Applied Research in Sustainable Food Processing 11 Wayne Martindale, Tim Finnigan and Louise Needham 3 Environmental Sustainability in Food Processing 39 Poritosh Roy, Takahiro Orikasa, Nobutaka Nakamura and Takeo Shiina 4 Life Cycle Assessment and Sustainable Food Processing 63 Nicholas M. Holden and Ming-Jia Yan 5 Environmental Impact Assessment (EIA) 93 Colm D. Everard, Colette C. Fagan and Kevin P. McDonnell 6 Risk Analysis for a Sustainable Food Chain 103 Uma Tiwari and Enda Cummins Section 2: Food Processing Applications 125 7 Dairy Processing 127 Anwesha Sarkar, Lakshmi Dave, Anant Dave and Shantanu Das 8 Meat Processing 169 Daniel M. Anang 9 Seafood Processing 195 Christian James, Graham Purnell and Stephen J. James 10 Sustainable Processing of Fresh-Cut Fruit and Vegetables 219 Francisco Artes-Hernandez, Perla A. Gomez, Encarna Aguayo, Alejandro Tomas-Callejas and Francisco Artes 11 Sustainable Food Grain Processing 269 Anil Kumar Anal, Imran Ahmad, Jiraporn Sripinyowanich and Athapol Noomhorm 12 Sustainable Brewing 295 Kasiviswanathan Muthukumarappan and N. N. Misra 13 Sustainable Processed Food 313 Anne Sibbel Section 3: Food Manufacturing Operations 337 14 Concept of Sustainable Packaging System and Its Development 339 Jasim Ahmed and Tanweer Alam 15 Sustainable Cleaning and Sanitation in the Food Industry 363 Tomas Norton and Brijesh K. Tiwari 16 Energy Consumption and Reduction Strategies in Food Processing 377 Lijun Wang 17 Water Consumption, Reuse and Reduction Strategies in Food Processing 401 Hulya Olmez 18 Food Industry Waste Management 435 Belarmino Adenso-Diaz and Carlos Mena 19 Sustainable Cold Chain 463 Stephen J. James and Christian James Section 4: Food Distribution and Consumption 497 20 National and International Food Distribution: Do Food Miles Really Matter? 499 David Coley, Michael Winter and Mark Howard 21 Sustainable Global Food Supply Networks 521 Ultan McCarthy, Ismail Uysal, Magalie Laniel, Gerard Corkery, Francis Butler, Kevin P. McDonnell and Shane Ward 22 Sustainable Food Consumption 539 Kritika Mahadevan Index 557