Valorisation of Food Waste

Process and Product Design

AvChien Hwa Chong

Inbunden, Engelska, 2025

Del i serien Green Chemistry and Chemical Engineering

1 705 kr

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Beskrivning

This book explores innovative strategies for repurposing food waste, with a strong focus on process and product design. It highlights diverse food waste sources, including expiring materials and often overlooked resources, offering a comprehensive evaluation of technologies, methods, and sustainable solutions to address the global challenge of food waste.Key Features:Offers guidelines and a food waste valorisation frameworkPresents unique pathways for valorising food waste and expired foodDelves into principles and strategies for food waste valorisation, transforming food waste into building and construction materials, upcycling food waste, and extracting bioactive compounds from expired sourcesExplores converting food waste into biochar, biofuel, and maximising biogas production, as well as utilising bioconversion technology with Black Soldier Fly larvae and integrating the water–energy–food nexusEach chapter includes exercises and case studies to enhance understanding and practical applicationThis text is aimed at academics, engineers, technologists, and researchers in the food, pharmaceutical, and chemical industries.

Produktinformation

Utgivningsdatum:2025-09-14
Mått:156 x 234 x 20 mm
Vikt:670 g
Format:Inbunden
Språk:Engelska
Serie:Green Chemistry and Chemical Engineering
Antal sidor:260
Förlag:Taylor & Francis Ltd
ISBN:9781032716510

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Mer om författaren

Chien Hwa Chong is Associate Professor in the Department of Chemical and Environmental Engineering at the University of Nottingham Malaysia. He is a Professional Engineer registered with the Board of Engineers Malaysia, a Chartered Member of IChemE, and a Chartered Engineer registered with the Engineering Council (UK). Additionally, he holds the titles of International Professional Engineer, IntPE (Malaysia), APEC Engineer, Fellow of the Institution of Engineers Malaysia (FIEM), and Fellow of the Higher Education Academy (FHEA). He is expert in the field of drying of biomaterials, 3D printing technology, wastewater treatment, and engineering education. Dr. Chong has made significant contributions to the field, including the publication of his book, Drying and Valorisation of Food Processing Waste.

Innehållsförteckning

Chapter 1 Principles and guidance for food waste valorisation: challenges, limitations, risk, and barriers to adoptionChien Hwa ChongChapter 2 Valorisation of food waste into building and construction materialsWan Thing Hong, Chui Kim Ng and Olufemi Adebayo JohnsonChapter 3 Fortification of meat‑based products with up‑cycled fruit and vegetables wasteNesa Dibagar, Adam Figiel and Moslem NamjooChapter 4 Valorisation of food waste into bioactive compoundsHaripriya Ravikumar, Lee Hong Tee,Yin Hui Chow, Soorya Haridas, Athira Mundassery and Janci Rani RamaswamyChapter 5 Valorise food waste into biocharAan Mohammad Nusrat Aman and Anurita SelvarajooChapter 6 Bioconversion of food waste into value‑added products via black soldier fly larvae (BSFL)Teck Ann Yeow, Malvin Ma, Yuana Elly Agustin, Said Ismail Amer Aref Yaser, Jocelyn Jean Yi Lim, Man‑Kei Wong, Yew Woh Hui, Norazira Abdu Rahman, Swee Tiam Tan and Jian Ping TanChapter 7 Valorisation of food waste into liquid biofuelGelyn L. Bongabong, Isaac Jerome C. Dela Cruz and Don Nelson C. PotatoChapter 8 Maximising biogas production from different food waste categories through anaerobic digestionCollen Yang, Ryan Zhe Hse Soh and Yi Jing ChanChapter 9 Synergies in the Water–Energy–Food Nexus: transforming challenges into opportunities for food waste valorisationCésar Ramirez‑Marquez, Alma Yunuen Raya‑Tapia, Xate Geraldine Sanchez‑Zarco, Brenda Cansino‑Loeza and José María Ponce-Ortega