Waste Management for the Food Industries (Food Science and Technology) (Food Science and Technology)

1096 Pages·2007·2.99 MB·English

by  Ioannis S. Arvanitoyannis

WASTE MANAGEMENT FOR THE FOOD INDUSTRIES
Food Science and Technology
International Series
Series Editor
Steve L. Taylor
University of Nebraska – Lincoln, USA
Advisory Board
Ken Buckle
The University of New South Wales, Australia
Mary Ellen Camire
University of Maine, USA
Roger Clemens
University of Southern California, USA
Hildegarde Heymann
University of California – Davis, USA
Robert Hutkins
University of Nebraska – Lincoln, USA
Ron S. Jackson
Quebec, Canada
Huub Lelieveld
Bilthoven, The Netherlands
Daryl B. Lund
University of Wisconsin, USA
Connie Weaver
Purdue University, USA
Ron Wrolstad
Oregon State University, USA
A complete list of books in this series appears at the end of this volume.
Waste
Management
for the Food
Industries
Authored by
Ioannis S. Arvanitoyannis (Dr, Ph.D.)
Associate Professor
University of Thessaly
Greece
Amsterdam •Boston •Heidelberg •London •New York •Oxford
Paris •San Diego •San Francisco •Singapore •Sydney •Tokyo
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First edition 2008
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08 09 10 11 12 9 8 7 6 5 4 3 2 1
To my wife for her unfailing support and affection
throughout the long preparation of this book
To my three children (Iason, Artemis-Eleni, Nefeli-Kallisti)
for their warm-hearted smiles
I.S. ARVANITOYANNIS
This page intentionally left blank
Contents
Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xii
Abbreviations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiv
PART 1 Environmental Management Systems: Applications
and Potential . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1 Potential and Representatives for Application of Environmental
Management System (EMS) to Food Industries . . . . . . . . . . . . . . . . 3
Ioannis S. Arvanitoyannis
Current state of Environmental Management System
(EMS) implementation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Emissions and wastewater management . . . . . . . . . . . . . . . . . . . . . . . 4
Food industry and agricultural waste . . . . . . . . . . . . . . . . . . . . . . . . . 6
Beverage industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Fruit and vegetable industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Meat and poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Agricultural waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Effects of pollution on organisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Glass, chemicals and other products . . . . . . . . . . . . . . . . . . . . . . . . . 13
Environmental attitudes and politics . . . . . . . . . . . . . . . . . . . . . . . . . 15
Progress in alternative energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Environmental impact assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
2 ISO 14000: A Promising New System for Environmental
Management or Just Another Illusion? . . . . . . . . . . . . . . . . . . . . . . . 39
Ioannis S. Arvanitoyannis
Introduction of ISO 14000 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
The emergence of global environmental awareness . . . . . . . . . . . . . . . 40
Technical Committee 207 (TC 207) . . . . . . . . . . . . . . . . . . . . . . . . . . 43
viii Contents
Environmental management systems (EMS) . . . . . . . . . . . . . . . . . . . . 45
Benefits of implementing ISO 14000 . . . . . . . . . . . . . . . . . . . . . . . . . 49
ISO 14000: a new approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
ISO 14001: what it is and what it is not . . . . . . . . . . . . . . . . . . . . . . . 51
Similarity of ISO 14000 to other programs . . . . . . . . . . . . . . . . . . . . . 53
Applications of ISO 14000 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
ISO 14000 and banks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
ISO 14000 and governments/education . . . . . . . . . . . . . . . . . . . . . . . 62
ISO 14001 implementation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
ISO 14010 – Environmental auditing . . . . . . . . . . . . . . . . . . . . . . . . . 68
Brief presentation of new ISO 14001:2004 . . . . . . . . . . . . . . . . . . . . . 71
Overview of case studies reported on implementation
of ISO 14001 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
3 ISO 14040: Life Cycle Assessment (LCA) –
Principles and Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Ioannis S. Arvanitoyannis
The concept of LCA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
The structure of LCA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Examples of LCA studies on food production systems . . . . . . . . . . . . 99
LCA case studies reported . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
LCA in the future . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
PART 2 Environmental Legislation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
4 Presentation and Comments on EU Legislation Related
to Food Industries – Environment Interactions . . . . . . . . . . . . . . . . . 135
Ioannis S. Arvanitoyannis, Persefoni Tserkezou and Stefania Choreftaki
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Topics/categories covered under EU legislation . . . . . . . . . . . . . . . . . 138
5 Presentation and Comments on USA and Canada Legislation
Related to Food Industries – Environment Interactions . . . . . . . . . . 289
Ioannis S. Arvanitoyannis and Persefoni Tserkezou
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 289
US legislation for environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 293
Canadian legislation for environment . . . . . . . . . . . . . . . . . . . . . . . . . 317
PART 3 Waste Treatment Methodologies . . . . . . . . . . . . . . . . . . . . . . . . . . . 343
6 Food Waste Treatment Methodologies . . . . . . . . . . . . . . . . . . . . . . . 345
Ioannis S. Arvanitoyannis, Aikaterini Kassaveti and Demetrios Ladas
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 345
Treatment methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 359
Contents ix
PART 4 Waste Treatment Methodologies of Foods of Plant Origin . . . . . . . 411
7 Wine Waste Management: Treatment Methods and Potential
Uses of Treated Waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 413
Ioannis S. Arvanitoyannis, Demetrios Ladas and Athanasios Mavromatis
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 413
Wine waste treatment methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 418
Main applications/constituents to be exploited . . . . . . . . . . . . . . . . . 429
8 Olive Oil Waste Management: Treatment Methods and Potential
Uses of Treated Waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 453
Ioannis S. Arvanitoyannis and Aikaterini Kassaveti
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 453
Olive oil production process and properties of OMW . . . . . . . . . . . . 454
Treatment methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 456
Uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 490
Disadvantages of several olive oil waste treatment methods . . . . . . . . 539
Inputs and outputs in olive oil industry . . . . . . . . . . . . . . . . . . . . . . . . 552
9 Fruit/Fruit Juice Waste Management: Treatment Methods
and Potential Uses of Treated Waste . . . . . . . . . . . . . . . . . . . . . . . . 569
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 569
Treatment methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 570
Treatment of industrial water effluents . . . . . . . . . . . . . . . . . . . . . . . . 575
Uses of fruit wastes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 578
Comparison of waste treatment methods . . . . . . . . . . . . . . . . . . . . . . 619
Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 619
10 Cereal Waste Management: Treatment Methods and Potential
Uses of Treated Waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 629
Ioannis S. Arvanitoyannis and Persefoni Tserkezou
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 629
Treatment methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631
Uses of wheat, corn, rice, barley and oat wastes . . . . . . . . . . . . . . . . . 681
11 Vegetable Waste Management: Treatment Methods
and Potential Uses of Treated Waste . . . . . . . . . . . . . . . . . . . . . . . . 703
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 703
Treatment methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 704
New waste management technologies . . . . . . . . . . . . . . . . . . . . . . . . 715
Identification of different compounds in vegetable waste . . . . . . . . . . 716
Comparison of waste treatment methods . . . . . . . . . . . . . . . . . . . . . . 730
Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 752