Upgrading Waste for Feeds and Food (eBook)

Front Cover 1
Upgrading Waste for Feeds and Food 4
Copyright Page 5
Preface 6
Acknowledgement 7
Table of Contents 8
PART I: SOURCES 12
CHAPTER 1. WORLD OUTLOOK FOR FOOD 14
Introduction 14
World population 14
Energy resources for agriculture 16
Land resources 19
The land-energy tradeoff 20
Water resources 20
Food waste and losses 21
Conclusion 22
References 22
CHAPTER 2. SOURCES OF FOOD WASTE—UK AND EUROPEAN ASPECTS 26
Introduction 26
Wastage losses before food processing 26
Estimating food wastage 29
Waste in food processing 30
Food waste in catering 35
Domestic food waste 36
Conclusions 37
Acknowledgements 37
References 37
PART II: RECIVERT OF FOOD WASTE 40
CHAPTER 3. RECOVERY AND UTILIZATION OF PROTEIN FROM SLAUGHTERHOUSE EFFLUENTS BY CHEMICAL PRECIPITATION 42
Introduction 42
Properties of proteins 43
Precipitation of proteins 45
Process comparisons 51
Recovered solids 53
Utilization of recovered solids 55
Appendix 3.1 58
References 59
CHAPTER 4. ULTRAFILTRATION IN THE RECOVERY OF FOOD WASTE 62
Introduction 62
Types of membrane 64
Membrane configurations 66
Membrane polarization 69
Membrane fouling 70
The dairy industry 70
Vegetal extracts 75
Other applications 77
Economics 79
Acknowledgements 80
References 81
CHAPTER 5. FAT EXTRACTION 84
Introduction 84
Stages of extraction 85
Fat separation 87
Single cell protein 92
Discussion 94
References 94
CHAPTER 6. PRECIPITATION AND RECOVERY OF WHEY PROTEIN WITH CARBOXYMETHYL CELLULOSE AND PREPARATION OF A SOLUBLE COMPLEX BY AMMONIA ADSORPTION 96
Introduction 96
Materials and methods 98
Results and discussion 98
Acknowledgement 102
References 102
CHAPTER 7. THE MECHANICAL RECOVERY OF MEAT—A NEW LOOK AT THETECHNOLOGY 104
Introduction 104
Separation of meat from bone 105
Processing and storage problems associated with MRM 109
Functional properies of MRM and their effect on products 117
Nutritional and health implications 118
Legislation 119
Discussion and conclusions 120
References 121
PART III: MANIPULATION AND MODIFICATION OF FOOD WASTE 126
CHAPTER 8. SILAGE PRODUCTION—THEORY AND PRACTICE 128
Introduction 128
Ensiling of fish by lactic acid bacterial fermentation 129
Acid silage—preservation by adding acid 132
Ensiling of shrimp waste 139
References 141
CHAPTER 9. THE USE OF ENZYMES 144
Introduction 144
The attitude of the food industry 145
Availability of food waste materials 145
The availability and use of enzymes generally 147
Problems in the use of industrial enzymes 149
References 151
CHAPTER 10. THE USE OF MICROBIOLOGICAL AGENTS IN UPGRADING WASTE FOR FEED AND FOOD 152
Introduction 152
Pretreatment 155
Aseptic monocultures 155
Non-sterile mixed cultures 157
Future prospects 159
Summary 161
References 161
CHAPTER 11. PRODUCTION OF EARTHWORM PROTEIN FOR ANIMAL FEED FROM POTATO WASTE 164
Introduction 164
Growth of Eisenia foetida in potato solids 166
Changes in potato waste caused by earthworm activity 171
Methods of processing potato wastes with worms 171
Economics of using worms to break down potato waste 172
Acknowledgements 173
References 173
CHAPTER 12. TEXTURIZATION OF RECOVERED PROTEINS 174
Introduction 174
Fibre-spinning 175
Effect of lipid 178
Extrusion processing 181
Texturization by gel formation 188
Nutritional and microbiological aspects 189
Conclusions 190
References 191
CHAPTER 13. CONVERSION OF BONE TO EDIBLE PRODUCTS 194
Introduction 194
The Lensfíeld processes 195
Products—properties and uses 198
Collagen in nutrition 202
References 204
PART IV: UTILIZATION 206
CHAPTER 14. UPGRADED WASTES IN MEAT AND MEAT PRODUCTS 208
Introduction 208
Types of meat product 208
Materials which count as 'meat' 210
Non-meat ingredients 210
Derivatives of meat and animal products 212
Functional ingredients 213
Social aspects of the use of upgraded wastes 216
References 218
CHAPTER 15. UNDERUTILIZED PROTEINS FOR BEVERAGES 222
Introduction 222
Beverages with cheese whey and whey fractions 223
Beverages with soybeans 227
Beverage powders with cheese whey and soybeans 231
Beverages from other protein sources 237
Conclusions 240
References 240
CHAPTER 16. THE UTILIZATION OF WASTE IN ANIMAL FEEDS 244
Introduction 244
The needs of the animal 244
Limitations to use 247
Utilization of wastes and by-products 248
Wastes and by-products used directly as feedingstuffs 249
Upgrading of wastes and by-products 250
References 255
CHAPTER 17. CRUDE PECTATE GELLING AGENTS IN HEAT PROCESSED FOODS 258
Introduction 258
Properties of extracted pectins 259
Crude pectate systems in heat processed foods 266
Potential of crude pectate gelling agents 273
References 274
CHAPTER 18. UTILIZATION OF FOOD WASTES AS RAW MATERIAL IN THE PET-FOOD INDUSTRY 278
Introduction 278
Wastes used as raw materials 278
Properties of wastes as raw materials 279
Nutritional status of pet-foods 282
The future of waste material use by the pet-food industry 284
Acknowledgements 284
References 285
PART V: CONCLUSIONS 286
CHAPTER 19. NUTRITIONAL AND HEALTH IMPLICATIONS 288
Introduction 288
Elements in waste processing relevant to nutritional and health implications 288
Nutritional implications 292
Health implications 295
Systematic stepwise evaluation of nutritional and health implications of novel products 297
Summary 299
References 300
CHAPTER 20. ECONOMIC CONSIDERATIONS 302
Introduction 302
The scale of the problem 303
Recycling of farm wastes for animal feed 304
Utilization of wastes by the compound feed industry 308
Recycling wastes for pet-foods 309
Recycling wastes for human food 309
Effluent disposal 312
Conclusion 313
References 314
LIST OF PARTICIPANTS 318
INDEX 322