This document discusses the management and utilization of waste byproducts from fruits, vegetables, meat, and sugarcane processing industries. It describes how wastes such as peels, seeds, and pulp from various fruits like apples, apricots, bananas, citrus fruits, grapes, guavas, and mangos can be used to produce products like pectin, oils, dyes, and animal feed. Vegetable wastes from potatoes, tomatoes, and beans are also discussed. The document outlines how byproducts in the meat industry like blood, hair, skin, and bones can be utilized.
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
Citrus fruits are major category of Fruits and the wastage generated during the processing of them is about 50% to the fruit. To reduce that how to utilize them and produce different by products from Citrus fruit waste.
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
Citrus fruits are major category of Fruits and the wastage generated during the processing of them is about 50% to the fruit. To reduce that how to utilize them and produce different by products from Citrus fruit waste.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
UTILIZATION OF FRUITS AND VEGETABLE WASTES GENERATED IN INDIAN APMCs FOR FOOD...jaisingh277
PRESENTATION DEALS WITH THE TYPES AMD MAGNITUDE OF FRUITS AND VEGETABLE WASTES IN AGRICULTURAL PRODUCE MARKET COMMITTEES IN INDIA AND THEIR UTILIZATION AS FOOD, FEED AND INDUSTRIAL PRODUCTS
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
UTILIZATION OF FRUITS AND VEGETABLE WASTES GENERATED IN INDIAN APMCs FOR FOOD...jaisingh277
PRESENTATION DEALS WITH THE TYPES AMD MAGNITUDE OF FRUITS AND VEGETABLE WASTES IN AGRICULTURAL PRODUCE MARKET COMMITTEES IN INDIA AND THEIR UTILIZATION AS FOOD, FEED AND INDUSTRIAL PRODUCTS
Agriculture being a foundation stone for most budding economies, it would be benefiting to know about agro processing and waste management of agriculture produce. The book will act as an encyclopaedia for enriched information on the processing of a variety of products manufactured from agro crops and the waste management of agriculture products. Agro processing can be defined as set of techno economic activities carried out for preservation and treatment of agricultural produce and to make it useful as food, feed, fibre, fuel or manufacturing objects . Therefore, the span of the agro-processing industry covers all operations from the phase of harvest to the phase where the material reaches the end users in the desired form, packaging, quantity, quality and price.
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Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Journals
Abstract A large amount of whey is discharged from sweet meat industry, which is responsible for environmental pollution and a large amount of whey protein and milk sugar are also wasted. This whey may be utilized for valuable lactic acid production. Lactobacillus delbruki was used for lactic acid production from cow-milk whey. Lactic acid production was 12.22 gm/L at pH: 6.8, temperature: 420C, Inculum volume: 4% , fermentation time: 24hr, medium volume: 125 mL in 250 mL Erlenmeyer flask, medium composition, whey supplemented with peptone : 1.5%, glucose: 2.0% and ammonium chloride: 1.0%. Keywords: Lactic acid, whey, Lactobacillus delbruki
New advances in the integrated management of food processing waste
in India and Europe: use of sustainable technologies for the exploitation of by-products into new foods and feeds
Consumption behavior of fruit shake drinkers in Quezon CityGil Alfonso Jr.
The market research is about introducing a new brand of fruit shake that will serve the lower-end market. It includes comprehensive market research process; identifying existing brands; conducting market survey and generating possible market segments.
Processing waste management and food safety standardsankit gawri
Food processing wastes are those end products of various food processing industries that have not been recycled or used for other purposes.
They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; and therefore discarded as wastes.
These wastes could be considered valuable by-products if there were appropriate technical means and if the value of the subsequent products were to exceed the cost of reprocessing.
Processing Of Waste By-products And Food Safety Standards (FPO Specification)AmanDohre
Processing Of Waste By-products And Food Safety Standards (FPO Specification )
the seminar serves as a platform for stakeholders in the food industry, including food processors, policymakers, researchers, and regulatory authorities, to exchange knowledge, discuss emerging trends, and collaborate on strategies for effectively managing waste by-products while upholding food safety standards outlined in FPO specifications.
The processing of waste by-products plays a pivotal role in minimizing environmental pollution and maximizing resource utilization in the food industry. By-products such as peels, seeds, husks, and other residues generated during food processing can pose significant disposal challenges if not managed efficiently. However, through innovative processing techniques, these waste materials can be transformed into value-added products, contributing to economic sustainability and waste reduction goals. The seminar explores various processing methods such as composting, anaerobic digestion, extraction of bioactive compounds, and conversion into animal feed or biofuels, highlighting their environmental benefits and potential commercial applications.
The non-conventional feed resources (NCFR) refer to all those feeds that have not been traditionally used in animal feeding and or are not normally used in commercially produced rations for livestock.
NCFR include commonly, a variety of feeds from perennial crops and feeds of animal and industrial origin.
Fruit Processing Business Ideas & Opportunities. Functional Value-Added Fruit Processing. Processed Fruit Products
The fruit processing industry caters a wide range of segments. It includes fresh, fresh-cut, canned, frozen, dried, and convenience products, as the method of processing is different for each of these segments. On the basis of operation type, you can adopt semi-automatic or fully automatic operation.
The fruit processing industry is growing rapidly worldwide. However, major reasons are consumer demand for healthy and fresh products that are easily available and require minimal preparation time. And Asia Pacific region has the best potential of this industry.
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Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 31, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
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1. Management of waste by products in
fruits and vegetables
Meat
Sugarcane
R MIRUNALINI
II MSC
PERIYAR UNIVERSITY
SALEM
2. Introduction
The economic success of any food processing industry up
to an extend depends upon the utilization of waste
products that are produced during the varies stages of
processing.
During the canning of fruits and vegetables and while
preparing the juices, jams , jellies, dried products etc,
large quantities of wastes materials are being left over.
these wastes have to be utilizes for the manufacturing by
product in order to reduce the cost of production main
products.
3. From 10% - 75% of the fruit and
vegetables that are processed in contribute
to an estimated two lack tons of an
underutilized energy resource in the world.
Some of this waste ends up as animal feed
and some is returned to the land as a
nutrient. It is an important fact, that waste
of fruit and vegetable is a potential energy
source, methane.
Up to 50% of fruit and vegetable waste
could be potentially converted to this fuel.
The anaerobic digestion of vegetable by
products has the potential to produce both
energy (methane) and heat.
4. Most agricultural anaerobic digestion systems will
use manure as a primary component and add
materials such as vegetable waste.
Commonly used methods of managing fruit
and vegetable waste are:
Return fruit and vegetable waste to the field on
which it was grown
Store the culled fruit and vegetables in a pile or
burned area for a limited time
Feed fruit and vegetable waste to livestock
Process fruit and vegetable waste to separate
juice from pulp
Dispose of fruit and vegetable waste in landfill
areas.
5.
6. APPLE
Apple pomace left over after the processing of
juice can be dried for cattle feed.
The pomace can also be used for the produce
pectin.
The pomace is heated at a ph of 3.0 for 1 and
half hours at about 190˚ F or 30-40 minutes at
212˚F.
Addition of 0.2 percent citric tartarise or lactic acid
gives better results.
After boiling the pomace is pressed and the
solution is clarified by setting or by centrifugal
treatment.
The starch and protein present is removed by
adding enzymes.
7. The liquid is further heated to kill the enzymes
and decolorizes with activated carbon.
After that it is filtered using filter paper .
The pectin content in the filtrate will be around
0.7 – 1 %.
It is then concentrated under reduced pressure to
4.5 % pectin , the product can be standardized
using jelly tests.
Apple pomace being a rich source of pectin and
fairly good sources of sugars can be utilized for
the preparation of jellies, jams etc.,
8.
9.
10.
11.
12.
13. APRICOT
Kernels (The inner and usually edible
part of a seed or grain or nut or fruit
stone)
They can also be used in confectionery.
Edible oil can be extracted, The kernels
contain 49% oil which was extracted
using n-hexane. The oil was rich in oleic
acid
The kernels can be utilized in cosmetic
and pharmaceutical preparations.
The kernels are some times used for
making paste which are usually made
from almonds.
15. BANANA
Banana pseudo stem products
Tender banana stem is generally used as a
vegetable and has high medicinal values. Sweet
candy is prepared from tender banana pseudo stem
apart from this the wastage obtained from this is
used for paper industries for One of the materials
found to be promising was banana stem waste,
which is a very good source of cellulose.
Various uses include: Acoustic panels, Partition
walls and other utilities, Packing material, Files
and cover paper, Expansion joint pads, etc,.
16. BANANA FIBER EXTRACTION:
Banana Fiber is extracted from Banana tree bark.
This fiber is then used for making various
products in attractive designs of various sizes.
• Coasters
• Table Mats
• Bags
• Floor Mats
• Home Furnishings
18. AGROWASTE UTILIZATION IN BANANA PEEL
Banana peels and waste are readily available
agricultural waste, yet they seem to be under utilized as
potential growth medium for local yeast strain, despite their
rich carbohydrate content and other basic nutrients that can
support yeast growth.
It is mostly used in preparation of media.
19. Use of Banana leaves
The large leaves of bananas and plantains are put to a
diversity of uses. They make ideal green umbrellas and
are frequently used as disposable plates.
The use of banana leaves as a “biological plate” for
serving food has gained such popularity in Southern
India that bananas cultivated exclusively for their
leaves are now being grown commercially.
In many countries, banana leaves are also used for
thatching and for wrapping food for cooking.
20. MEDICINAL
Because they contain vitamin A, bananas and plantains
act as an aid to digestion, and it is reported that boiled,
mashed ripe fruit can be good for constipation,
especially when mixed with other recommended
plants.
The juice from the male bud provides an apparent
remedy for stomach problems in people of all ages,
while there are reports of the ripe fruit being used in
the treatment of asthma and bronchitis.
21. Finally, some other minor, but extremely varied,
uses of the plant include the use of banana seeds
for making necklaces and other ornaments, the use
of banana sap as a dye, the use of the fruit as a
meat tenderizer and the use of banana ash in soap.
In Indonesia, the production of floor wax and
shoe polish from banana peels is also being
explored
25. Citrus fruits
Oranges and lime are usually known as citrus
fruits.
Seeds and sludge's obtained from lime this can
be used for the production of essential oil which
finds a ready market in confectionery and
perfumery trades.
Citric acid can be also prepared from lime and
orange waste.
Orange residues can be fermented to vinegar.
Pectin can be also prepared from juice residues
of lime and orange.
Fresh orange peels yield 0.54 % of citrus oil
this can be extracted in several ways example
like cold press method.
27. Grapes
Grape seed Oil for Cooking
Improves Cardiovascular Health
High in omega-6 fatty acids in the form of linoleic
acid
Rich in polyunsaturated fats, which are better
than fats from butter and margarine.
Skincare Products
Anti-bacterial, anti-viral and anti-inflammatory.
Good for sensitive skin
Fine Liquor: Grappa
New Development! Biodegradable Containers
Cattle feed
29. Guava
Peelings seeds and cores are the
waste obtained from guava
possessing each of these can used
for the production of the guava
cheese.
Peels can be used for the cattle
feed.
31. By Products of Mango.
Juice from pomace
Kernel flour
Starch / fat from kernel
Pectin from peel
Biogas production from peel
Pickles
Mango peel used for preparation
of vinegar and pectin
32. Uses of Mango Kernel Flour
Human food:
It can replace wheat flour to an extent
of about 5-10% in preparation of various
food products like chapatti.
Animal feed: Can be used as feed and manure
Starch manufacturing: Used in sizing operations
in textile and clothing industries, for washing
clothes, in adhesives, paper and fermentation
Oil and fat extraction: This oil has a medicinal
value, used in unani and ayurveda medicines.
The fat can be used as an edible oil purpose
being slightly modified and also in soap industries
35. Beans
The waste are pods and crop tops
which occur at the harvesting end.
These can be used in fresh
condition to feed cattle or ploughed
into the field to serve as manure.
Green crop parts can be utilized to
get chlorophyll it can also be
converted into silage.
37. Potato waste is an excellent source of energy
for feeding cattle. It has energy values similar
to corn and barley while being low in calcium
and protein.
The starch product, obtained by drying the
debris recovered from peeling potatoes, is
recommended for use in drilling muds
Medical and biological sciences are
researching uses of solanine, chaconine, and
leptine extracted from potato wastes.
Chlorogenic acid (CGA), a naturally occurring
phenolic compound found in fruits and
vegetables, is readily extractable from potato
peels.
39. • Processing of tomato results in generation of
large amounts of wastes or by-products i.e.
seeds, skins and pulp.
• These by-products are good sources of many
important bioactive substances like lycopene, β
catotene, polyphenols, sterols, terpenes,
tocopherols etc..
• These bioactive compounds can be utilized as
functional ingredients or additives in preparation
of functional foods.
• Caroteniods may be extracted by using hexane
and ethyl acetate as solvents
• The recovery caroteniods is about 37 mg /kg
waste
• Lycopene, beta carotene and lutein have role in
prevention and reduction of incidence of various
diseases i.e. heart diseases, hardening of arteries
41. By-products in the meat
industry and their utilization
Blood
Hair
Skin
Hoofs bones
42. Blood
Blood is the main waste product of meat industry
this waste can be recovered to produce some
useful products like fertilizers feedstuffs binders
and other items.
Blood is used in food as an emulsifier, a stabilizer,
a clarifier, a colour additive, and as a nutritional
component.
Most blood is used in livestock feed in the form of
blood meal.
Plasma is the best water and fat binder of the
blood fraction.
Blood plasma also has an excellent foaming
capacity and can be used to replace egg whites
in the baking industry.
43. Skin
• Animal hides have been used for
shelters, clothing and as containers by
human beings since prehistoric times.
• Hides and skins are generally one of
the most valuable by-products from
animals. Examples of finished products
from the hides of cattle and pigs, and
from sheep pelts, are leather shoes and
bags, athletic equipment, reformed
sausage casing and cosmetic products,
sausage skins, edible gelatine and glue
44. Hairs
Used for producing winter cloths
like hot tops caps, coat and hand
gloves.
Some times it is used to prepare
fine fibers
And also hairs are cleaned and
washed with lime an water to
produce a good quality resin.
These resin are found to be high
strength
45. BONES
• The marrow inside some of the bones can also
be used as food.
• Bones can be used as fertilizers like calcium
ammonium nitrate, Calcium superphosphates
• These are mainly used for preparing the
gelatin/glue.
47. Sugarcane produces mainly two types of
biomass, Cane Trash and Bagasse.
Cane Trash is the field residue remaining after
harvesting the Cane stalk and Bagasse is the
milling by-product which remains after extracting
sugar from the stalk.
Bagasse is commonly used as a substitute for
wood in many tropical and subtropical countries
for the production paper and board.
On the other hand, Bagasse has been
traditionally used as a fuel in the Sugar mill