Environmentally-friendly food processing:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Cambridge
Woodhead Publ.
2003
Boca Raton [u.a.] CRC Pr. |
| Edition: | 1. publ. |
| Series: | Woodhead Publishing in food science and technology
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XIV, 337 S. Ill., graph. Darst. |
| ISBN: | 1855736772 0849317649 |
Staff View
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Record in the Search Index
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|---|---|
| adam_text | Titel: Environmentally friendly food processing
Autor: Mattsson, Berit
Jahr: 2003
Contents
Contributor contact details ............................................. xi
1 Introduction ....................................................... 1
B. Mattsson and U. Sonnesson, The Swedish Institute of Food and
Biotechnology (S1K)
Part I Assessing the environmental impact of food
processing operations ....................................... 3
2 Life cycle assessment (LCA): an introduction .................... 5
/. Berlin, The Swedish Institute for Food and Biotechnology (SIK)
2.1 Introduction .................................................. 5
2.2 The LCA process ............................................ 7
2.3 Key principles of LCA ....................................... 9
2.4 LCA of food products ....................................... 11
2.5 Using LCA: some examples ................................. 13
2.6 Future trends ................................................. 14
2.7 References ................................................... 14
3 Life cycle assessment of vegetable products ...................... 16
K. J. Kramer, Agricultural Economics Research Institute,
The Netherlands
3.1 Introduction .................................................. 16
3.2 Using LCAs: the case of pesticides .......................... 17
3.3 LCA in horticultural production ............................. 18
vi Contents
3.4 LCA for processed vegetable products ....................... 20
3.5 LCA for organic production ................................. 24
3.6 Future trends: LCA and sustainability ........................ 26
3.7 Sources of further information and advice ................... 27
3.8 References ................................................... 27
4 Life cycle assessment of fruit production ......................... 29
L. Mila i Canals, Universitat Autbnoma de Barcelona, Spain, and
G. Clemente Polo, Universitat Politecnica de Valencia, Spain
4.1 Introduction .................................................. 29
4.2 Functional units and system boundaries ...................... 30
4.3 Data collection: field operations ............................. 33
4.4 Data collection: nutrient balance ............................. 44
4.5 Data collection: pesticides ................................... 46
4.6 Assessing a LCA ............................................ 47
4.7 Future trends ................................................. 48
4.8 References ................................................... 50
5 Life cycle assessment of animal products ......................... 54
C. Cederberg, Goteborg University, Sweden
5.1 Introduction .................................................. 54
5.2 LCA methodology and animal products ...................... 55
5.3 LCA in practice: the cases of milk and pig meat ............ 61
5.4 Using LCA to improve production ........................... 64
5.5 Future trends ................................................. 66
5.6 Sources of further information and advice ................... 67
5.7 References ................................................... 68
6 Environmental impact assessment of seafood products .......... 70
F. Ziegler, The Swedish Institute for Food and Biotechnology (SIK)
6.1 Introduction: the need for a sustainable fishing industry ..... 70
6.2 The role of aquaculture ...................................... 72
6.3 The environmental impact of fishing ......................... 74
6.4 The environmental impact of aquaculture .................... 80
6.5 Environmental assessment of seafood products, sustainable
fishing and aquaculture ...................................... 83
6.6 Conclusions and future trends ................................ 87
6.7 Sources of further information and advice ................... 88
6.8 Acknowledgements .......................................... 88
6.9 Appendix .................................................... 89
6.10 References ................................................... 89
Contents vii
Part II Good practice ................................................. 93
7 Environmental issues in the production of beverages: the global
coffee chain ......................................................... 95
W. Pelupessy, Tilburg University, The Netherlands
7.1 Introduction .................................................. 95
7.2 Development issues .......................................... 96
7.3 Market trends and their environmental and social impacts ... 99
7.4 The environmental impact of the coffee supply chain ........ 103
7.5 Identifying problem areas .................................... 107
7.6 Sustainable coffee production ................................ 110
7.7 References ................................................... 113
8 Improving energy efficiency ...................................... 116
H. Dalsgaard and A. W. Abbotts, COWL Denmark
8.1 Introduction .................................................. 116
8.2 Analysing energy use in food processing .................... 117
8.3 Improving energy use ........................................ 120
8.4 Case study: improving energy use in poultry processing ..... 121
8.5 Case study: pig slaughterhouse .............................. 122
8.6 Future trends ................................................. 128
8.7 Sources of further information and advice ................... 129
9 The environmental management of packaging: an overview ___ 130
F. de Leo, University of Lecce, Italy
9.1 Introduction .................................................. 130
9.2 Packaging and the environment .............................. 131
9.3 The regulatory context ....................................... 133
9.4 Packaging minimization ...................................... 138
9.5 Packaging recycling .......................................... 141
9.6 Future trends ................................................. 148
9.7 Sources of further information and advice ................... 151
9.8 References ................................................... 152
9.9 Acknowledgement ........................................... 153
10 Recycling of packaging materials ................................ 154
D, Dainelli, Sealed Air Corporation, Italy
10.1 Introduction .................................................. 154
10.2 Regulation in the EU ........................................ 155
10.3 Recycling paper packaging: collection and separation ....... 158
10.4 Recycling paper packaging: processing ...................... 161
10.5 Food packaging from recovered paper ....................... 163
10.6 Recycling plastic packaging ................................. 164
10.7 Collection and separation of plastic packaging ............... 167
10.8 Recycling techniques and uses of plastic packaging ......... 171
viii Contents
10.9 Conclusions and future trends ................................ 176
10.10 References ................................................... 178
11 Biobased food packaging ......................................... 180
V. K. Haugaard, The Royal Veterinary and Agricultural University,
Denmark, and G Mortensen, Aria Foods, Denmark
11.1 Introduction .................................................. 180
11.2 Biobased packaging materials ................................ 181
11.3 Requirements for biobased packaging materials .............. 185
11.4 Using biobased packaging with particular foods ............. 190
11.5 Current commercial applications ............................. 195
11.6 Future trends ................................................. 196
11.7 Sources of further information and advice ................... 199
11.8 References ................................................... 200
11.9 Acknowledgements .......................................... 204
12 Recycling food processing wastes ................................ 205
M. Song and S. Hwang, POSTECH, South Korea
12.1 Introduction .................................................. 205
12.2 Bio-recycling technologies ................................... 205
12.3 Case study: recycling cheese whey .......................... 208
12.4 Future trends in bio-recycling technology .................... 212
12.5 References ................................................... 216
13 Waste treatment .................................................. 218
C. L. Hansen, Utah State University, USA, and S. Hwang, POSTECH,
South Korea
13.1 Introduction: key issues in food waste treatment ............. 218
13.2 Common food waste treatment systems ...................... 220
13.3 Physical methods of waste treatment ......................... 224
13.4 Biological methods of waste treatment ....................... 228
13.5 Chemical methods of waste treatment ....................... 232
13.6 Land treatment of waste ..................................... 233
13.7 Future trends ................................................. 235
13.8 References ................................................... 238
14 Assessing the safety and quality of recycled packaging
materials ......................................................... 241
C. Simoneau and B. Raffael, European Commission Joint Research
Centre, Italy and R. Franz, Fraunhofer Institute for Process
Engineering and Packaging, Germany
14.1 Introduction .................................................. 241
14.2 Recyclable plastic packaging: PET ........................... 243
14.3 Recyclable paper and board packaging ...................... 247
14.4 Food contact materials: the regulatory context ............... 249
Contents ix
14.5 Key safety issues for recycled packaging .................... 251
14.6 Testing the safety of recycled packaging ..................... 254
14.7 Future trends ................................................. 257
14.8 Sources of further information and advice ................... 257
14.9 References ................................................... 258
15 Environmental training for the food industry .................. 266
B. Weidema, Technical University of Denmark
15.1 Introduction .................................................. 266
15.2 The importance of environmental training ................... 267
15.3 Environmental training needs in differing departments ....... 268
15.4 The concept of the learning organisation in environmental
training ...................................................... 270
15.5 Barriers to effective environmental training .................. 273
15.6 Environmental learning across the supply chain ............. 275
15.7 External, workplace and internet-based environmental
training ...................................................... 275
15.8 Maintaining environmental awareness ....................... 279
15.9 Future trends ................................................. 279
15.10 Sources of further information and advice ................... 281
15.11 References ................................................... 281
16 Comparing integrated crop management and organic
production ....................................................... 283
H. van Zeijts, G van den Born and M. van Schijndel, National
Institute for Public Health and the Environment (RIVM),
The Netherlands
16.1 Introduction .................................................. 283
16.2 Integrated Crop Management ................................ 284
16.3 The environmental impact of integrated crop management .. 288
16.4 Organic crop production ..................................... 291
16.5 The environmental impact of organic farming ............... 295
16.6 Comparing the environmental impact of integrated crop
management and organic farming ............................ 299
16.7 Future trends ................................................. 300
16.8 Sources of further information and advice ................... 301
16.9 References ................................................... 302
17 Life cycle assessment (LCA) of wine production ................ 306
B. Notarnicola and G. Tassielli, University of Bari, Italy and
G. M. Nicoletti, University of Foggia, Italy
17.1 Introduction: key issues ...................................... 306
17.2 Wine production ............................................. 307
17.3 Applying LCA to wine production ........................... 311
17.4 Case study ................................................... 312
x Contents
17.5 Using LCA to improve production ........................... 321
17.6 Future trends ................................................. 324
17.7 Sources of further information and advice ................... 325
17.8 References ................................................... 325
17.9 Acknowledgement ........................................... 326
Index ................................................................... 327
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Umwelt |
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| spelling | Environmentally-friendly food processing ed. by Berit Mattsson ... Environmentally friendly food processing 1. publ. Cambridge Woodhead Publ. 2003 Boca Raton [u.a.] CRC Pr. XIV, 337 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Industrie agro-alimentaire - Aspect de l'environnement ram Lebensmittelproduktion (DE-588)4114379-6 gnd rswk-swf Umweltverträglichkeit (DE-588)4061655-1 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelproduktion (DE-588)4114379-6 s Umweltverträglichkeit (DE-588)4061655-1 s DE-604 Mattsson, Berit Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010634485&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Environmentally-friendly food processing Industrie agro-alimentaire - Aspect de l'environnement ram Lebensmittelproduktion (DE-588)4114379-6 gnd Umweltverträglichkeit (DE-588)4061655-1 gnd |
| subject_GND | (DE-588)4114379-6 (DE-588)4061655-1 (DE-588)4143413-4 |
| title | Environmentally-friendly food processing |
| title_alt | Environmentally friendly food processing |
| title_auth | Environmentally-friendly food processing |
| title_exact_search | Environmentally-friendly food processing |
| title_full | Environmentally-friendly food processing ed. by Berit Mattsson ... |
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