Integrated Processing Technologies for Food and Agricultural By-Products - 1st Edition - ISBN: 9780128141380

Integrated Processing Technologies for Food and Agricultural By-Products

1st Edition

Editors: Zhongli Pan Ruihong Zhang Steven Zicari
Paperback ISBN: 9780128141380
Imprint: Academic Press
Published Date: 1st July 2019
Page Count: 480
Sales tax will be calculated at check-out Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Description

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is key in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of non-food by-product is also generated, creating a significant environmental impact.

Integrated Processing Technologies for Food and Agricultural By-Products presents current technologies for improving crop value, consumer health, and agricultural resource-efficiency using specific agricultural and food processing by-products. While some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or non-food products, nutraceuticals, chemicals, and energy resources will be key in enabling a transition to a more sustainable food system.

Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike.

Key Features

  • Provides production-through-processing coverage of key agricultural crops for thorough understanding and translational inspiration
  • Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability
  • Highlights conversions accomplished through physical, biological, chemical or thermal methods and demonstrates with examples of associated technologies

Readership

Agriculture and food technologists; process engineers; food processing waste managers; Academics in the food processing and environmental fields; Policy makers who are involved in waste management legislation

Table of Contents

  1. Tomato
    2. Grape
    3. Blueberry and Cranberry
    4. Pomegranate
    5. Citrus
    6. Leafy Vegetables
    7. Onion and Garlic
    8. Carrot
    9. Sugar Beet
    10. Olive
    11. Almond
    12. Walnut
    13. Rice
    14. Wheat
    15. Corn
    16. Soy

Details

No. of pages:
480
Language:
English
Copyright:
© Academic Press 2019
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128141380

About the Editor

Zhongli Pan

Zhongli Pan is an adjunct Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. Professor Pan studies infared heating technologies for various food processses, including blanching, peeling, roasting, drying, disinfection, and disinfestation. He also works on improving the values of agricultural products and their components through new and improved post-harvest and processing technologies; characterizing the physical, chemical, and rhetorical properties of agrcitculture and food products; and modeling and optimizing food processing for improved food quality and ensured food saftey.

Affiliations and Expertise

Adjunct Professor, Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

Ruihong Zhang

Ruihong Zhang is a Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. Professor Zhang studies the treatment of agricultural and food wastes for pollution prevention and resource utilization, as well as environmental quality control for animal and human environments. She also researches biological, physical, and chemical processing techniques for organic waste converstion and nutrient management, and control of gaseous and particulate emissions from animal houses and food processing facilities.

Affiliations and Expertise

Professor, Department of Biological and Agricultural Engineering, University of California, Davis, USA

Steven Zicari

Steven Zicari is a Post-Doctoral Researcher in the Department of Biological and Agricultural Engineering at the University of California, Davis. His researched is focused on improved characterization of Energy Beet non-sucrose compositions, and the study their affects on conversion to fuels. He hopes his research will optimize downstream processing steps and create opportunities for upstream genetic plant modifications.

Affiliations and Expertise

Post-Doctoral Researcher, Department of Biological and Agricultural Engineering, University of California, Davis, USA

Ratings and Reviews