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Food Processing: Strategies for Quality Assessment pp 453–475Cite as

Development of Value-Added Products from Food Wastes

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Part of the book series: Food Engineering Series ((FSES))

Abstract

Waste can contain many reusable substances of high value. Biological wastes contain several reusable substances of high value such as soluble sugars and fiber. Direct disposal of such wastes to soil or landfill causes serious environmental problems. Thus, the development of potential value-added processes for these wastes is highly attractive. In addition, environment-friendly method of waste management is very important for sustainability. In the food processing industries, up to 30 % of incoming raw materials becomes waste rather than a value-added product. Dealing with this waste is an urgent matter for many of these industries as landfill sites close, as operators restrict the amount of waste that can be brought into landfill sites, and as regulations have eliminated some of the previously used disposal practices. Depending on there being an adequate technology this residual matter can be converted into commercial products either as raw material for secondary processes, as operating supplies or as ingredients of new products. Numerous valuable substances in food production are suitable for separation and recycling at the end of their life cycle, even though present separation and recycling processes are not absolutely cost efficient. This chapter considers properties of byproducts and other wastes of various food industries and developed process techniques to obtain value-added products from these byproducts and the wastes.

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Engineering, Uludag University, Bursa, Turkey

    Canan Ece Tamer & Ömer Utku Çopur

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  1. Canan Ece Tamer
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  2. Ömer Utku Çopur
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Correspondence to Canan Ece Tamer .

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Editors and Affiliations

  1. Department of Agricultural Microbiology Aligarh Muslim University, Aligarh, India

    Abdul Malik

  2. Cukurova University, Department of Food Engineering Faculty of Agriculture, Adana, Turkey

    Zerrin Erginkaya

  3. Dept. of Post Harvest Eng. and Technol. Aligarh Muslim University, Aligarh, India

    Saghir Ahmad

  4. Cukurova University, Department of Food Engineering, Adana, Turkey

    Hüseyin Erten

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Tamer, C.E., Çopur, Ö.U. (2014). Development of Value-Added Products from Food Wastes. In: Malik, A., Erginkaya, Z., Ahmad, S., Erten, H. (eds) Food Processing: Strategies for Quality Assessment. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-1378-7_18

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