皮革固体废弃物资源化(Ⅰ) 皮胶原的提取及其在食品工业中的应用

传统的制革工业在生产过程中要产生占原皮重60%以上的固体废弃物.由于废弃物没有被充分利用,使其成为制革工业污染严重的重要原因之一.随着资源、环境等全球性生态问题的日益严峻,"制革废弃物资源化”现已成为国内外关注的重要课题.胶原作为天然的生物质资源,在食品、医药、化妆品、饲料、肥料等工业中的应用和经济地位正日益突出.本文简要评述了胶原适用于食品的属性,以及从制革边角固体废弃物中提取食用胶原的方法和应用.     

Short communication: A food-systems approach to assessing dairy product waste

Concern about world population increase, food security, and the environmental burdens of food production have made food-waste reduction a social and environmental priority. In this context, the quantification of dairy product waste is especially difficult due to the varied means of disposal, by solid and liquid waste streams, and due to inclusion as an ingredient in many processed foods. In this study, food intake data from the Australian National Nutrition Survey (>13,000 participants; >4,500 food items) were disaggregated into basic foods and total national dairy product intake was expressed in whole-milk equivalents. This result was compared with total domestic milk supply, indicating a level of waste of 29% for dairy products in the Australian food system. With national food-waste reduction targets becoming increasingly common, reliable estimates of food waste at the national scale are important for goal setting, baseline reporting, and performance monitoring. For this purpose, the systems approach to assessing food waste demonstrated in this project is deemed to have advantages over other common methods of food-waste assessment, such as bin audits, waste diaries, and surveys.     

Food uses of pineapple waste and by-products: a review

Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it contains high levels of lignocellulose, fibre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused flesh in different steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of dietary fibre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through different methods of extractions, purifications and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associations within the overall substrate. Focus on the pineapple fruit, scientific and technological studies have already highlighted and confirmed the potential of better and more profitable markets for pineapple wastes. This review is first of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.     

Use of ozone in the food industry

Ozone is a strong oxidant and potent disinfecting agent. Even though it is new for the US, it has been utilized in European countries for a long time. Ultraviolet radiation (188 nm wavelength) and corona discharge methods can be used to generate ozone. The bactericidal effects of ozone have been documented on a wide variety of organisms, including Gram positive and Gram negative bacteria as well as spores and vegetative cells. In this review, chemical and physical properties of ozone, its generation, and antimicrobial power of ozone with two suggested mechanisms were explained as well as many advantages of ozone use in the food industry. There are numerous application areas of ozone in the industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, treatment and lowering biological oxygen demand (BOD) and chemical oxygen demand (COD) of food plant waste. Treating fruits and vegetables with ozone has been found to increase shelf-life of the products. Notably, when ozone is applied to food, it leaves no residues since it decomposes quickly. In this review, use of ozone in food industry was discussed.     

基于EDEM-Fluent仿真的餐厨垃圾渣液分离机设计与试验

针对现有的大型餐厨垃圾处理生产线资金投入较大、设备运维成本较高以及小型餐厨垃圾处理设备作业形式单一的问题,基于Solid Works设计了一种集送料、粉碎、压缩、脱水于一体,以实现餐厨垃圾资源化利用的高集成化、高自动化、低能耗和低运行成本的餐厨垃圾渣液分离机.通过EDEM软件建立相应的颗粒模型,并结合Fluent中的重...     

Management and Utilization of Food Processing Wastes

ABSTRACT: Large quantities of both liquid and solid wastes are produced annually by the food processing industry. These waste materials contain principally biodegradable organic matter and disposal of them creates serious environmental problems. Factors affecting the costs of waste disposal are the volume or hydraulic load and the strength or organic load. The waste loads at the processing plant can be reduced significantly through the use of new or modified processing methods and through in-plant treatment and re-use. A number of waste treatment processes are available to make the wastewater suitable for discharge. The most widely applied processes are biological treatment, impounding in storage lagoons, and land irrigation. Most solid wastes are disposed of by returning them to the land. The key to minimizing the disposal cost is to remove excessive moisture from the wastes. Many opportunities exist for better utilization of food processing wastes. A variety of processes have been developed for converting the waste materials into bio-fuels, food ingredients, and other valuable bio-products.     

废纸利用的现状,前景和对策

根据ＰＰ１有关资料，分析了废纸利用的现状和前景；对近年来废纸利用的技术进步和问题，重点是脱墨技术进行了简明扼要的评述；对扩大我国废纸利用的首要问题──废纸的来源，提出了一要充分挖掘国内资源，二要积极争取国际资源的看法，并提出了一些具体建议。     

废旧聚酯纺织品循环利用技术的发展

寻求化纤制品的循环再生和高附加值利用已经成为我国纺织行业发展乃至国家资源利用的迫切需求。废旧聚酯纺织品的循环再利用,是解决化纤行业资源短缺和环境污染双重问题的重要举措。本文对传统的再生化纤工艺技术及装备进行创新,形成了以废旧聚酯类纺织品生产高附加值再生涤纶系列产品的集成技术。项目符合国家循环经济发展规划,社会、环境效益显著。     

Potential uses and applications of treated wine waste: a review

Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine industry. Wine waste is characterised by the presence of natural antioxidants much safer than synthetic antioxidants. Wine waste‐derived antioxidants have been recently used in the food industry. Moreover, wine waste can be potentially used as soil conditioner, as adsorbent for heavy metals, for fertiliser and for pullulan production. This review aims at presenting the most important and economically viable applications of treated wine waste.     

废弃聚苯硫醚纤维的回收再利用研究进展

为解决废弃聚苯硫醚(PPS)纤维和滤袋通过焚烧或填埋方式处理,造成资源浪费和二次污染等问题,促进废弃PPS纤维的高效高价值回收利用,对目前国内外废弃PPS纤维回收再利用的研究现状进行综述。阐述了废弃PPS纤维的回收再利用方法,主要包括化学溶解、化学分解、机械粉碎、纤维拆解、熔融加工和直接利用,并梳理分析了不同方法的优缺点及其回收制品的特点;然后分别从废弃滤袋清灰处理、滤袋纤维成分复杂和回收利用成本高3个方面分析影响废弃PPS纤维回收再利用的技术难点;最后提出建立PPS滤袋生产、使用和回收三方企业的联动机制,根据不同工况条件分层分类管理回收废弃PPS滤袋,以期为PPS纤维的高值回收利用提供参考。     

啤酒废酵母综合利用研究新成果

针对啤酒废酵母在食品工业、医药工业和饲料工业中有广泛应用,介绍了从啤酒废酵母中提取海藻糖、葡聚糖、叶酸、胞苷三磷酸CTP及利用啤酒废酵母制造营养酸奶、生产营养饮料和食用蛋白等最新的研究成果.     

Chitosan-based biodegradable functional films for food packaging applications

Chitin is the structural material of crustaceans, insects, and fungi, and is the second most abundant biopolymer after cellulose on earth. Chitosan, a deacetylated derivative of chitin, can be obtained by deacetylation of chitin. It is a functionally versatile biopolymer due to the presence of amino groups responsible for the various properties of the polymer. Although it has been used for various industrial applications, the recent one is its use as a biodegradable antimicrobial food packaging material. Much research has been focused on chitosan-based flexible food packaging and edible food coatings to compete with conventional non-biodegradable plastic-based food packaging materials. Various strategies have been used to improve the properties of chitosan - using plasticizers and cross-linkers, embedding the polymer with fillers such as nanoparticles, fibers, and whiskers, and blending the polymer with natural extracts and essential oils and also with other natural and synthetic polymers. However, much research is still needed to bring this biopolymer to industrial levels for the food packaging applications.Industrial relevanceAs a major by-product of the seafood industry, a massive amount of crustacean shell waste is generated each year, which can be used to produce value-added chitin, which can be converted to chitosan using a relatively simple deacetylation process. Being extracted from a bio-waste product using many energy-efficient methods, chitosan is much cheaper as compared to other biopolymers. Nevertheless, the exceptional properties of chitosan make it a relatively stronger candidate for food packaging applications. Chitosan has already been used in various industries, such as biomedical, agriculture, water treatment, cosmetics, textile, photography, chromatography, electronics, paper industry, and food industry. This review article compiles all the essential literature up to the latest developments of chitosan as a potential food packaging material and the outcomes of its practical utilization for this purpose.     

废纸资源全方位高效利用探索与实践

废纸中的杂质含量增大给废纸资源利用带来了挑战,且制浆后的废渣难以处理,给环境带来不利影响。采用废纸散包干法筛选技术及对废纸制浆废渣进行资源化高效利用,不仅可解决环保问题,更能带来丰厚的利润,是造纸企业提高竞争力的重要举措,也是造纸业建设生态文明的重要路径。     

废旧棉与涤纶纺织品化学法循环再生利用的研究进展

针对我国废旧纺织品中棉和涤纶制品产量高、循环利用率低、高品质产品少等问题,介绍了化学法循环再生利用废旧棉、涤纶纺织品的方法,分析了废旧棉再生浆粕及其纤维制备技术和废旧涤纶纺织品解聚单体及其再聚合技术的现状。相关研究表明:目前已能采用低比例废旧棉再生浆粕与原生木浆混合的方式实现废旧棉再生Lyocell纤维的小规模生产;采用乙二醇醇解-甲醇酯交换技术可实现废旧涤纶纺织品化学法再生聚酯的万吨级规模生产,但仍存在技术难度大、生产成本高、回收利用率低、产品品质差,且面临“治废产废”程度有待进一步降低等难题;开发废旧棉、涤纶纺织品清洁再生与高值化利用技术是废旧纺织品循环利用的发展趋势。     

莲废弃物活性成分的提取及其生物活性的研究进展

莲子加工过程会产生莲蓬、莲衣、莲子壳、莲子心等废弃物,这些废弃物往往被直接丢弃,而未进一步开发利用,造成了明显的莲资源浪费。由于莲废弃物中含有对人体健康具有促进作用的多酚、生物碱和多糖等多种活性成分,莲废弃物活性成分的开发利用受到了越来越多的关注。目前,常规提取方法和现代提取方法都已被广泛应用于莲废弃物活性成分的提取。与此同时,为了提高提取率,一些新型提取技术也被应用于莲废弃物活性成分的提取并表现出了显著的效果。莲废弃物中的多酚、生物碱和多糖具有抗糖化、抗增殖、抗氧化、抗炎等多种生理活性,但其活性研究主要集中于体外阶段,未来还需要进一步研究其在人体内的功效发挥。本文综述了莲废弃物中主要活性成分的提取方法及其生理活性的研究进展,以期对莲废弃物资源的高附加值开发与利用提供参考。     

餐饮废油资源化利用现状及发展趋势

餐饮废油是良好资源原料,对其再利用研究可有效解决食品安全、废油污染等问题,也可起到补充石油消费的作用。从餐饮废油资源化再利用和环境保护的角度,概况了有代表性的国家对餐饮废油资源化利用的现状及主要利用形式,分析了存在的问题与解决对策,展望了其深化利用的研究方向与发展趋势。     

酿造丢糟综合利用的研究进展

醋糟与白酒丢糟是酿造行业的大宗副废物,因其数量大、缺乏合理有效的利用而随意丢弃,容易造成环境污染。如何高值化利用酿造行业的发酵副产物,做到酿造丢糟的零排放,实现变废为宝,已日益受到国内外科学研究者重视,特别是实现发酵产业形成合理的生态产业链及副产物资源化高效利用模式。在利用生物工程、发酵工程等技术的基础上,转化利用酿造丢糟生产饲料、食醋、白酒、食用菌、粗酶液等方面,对利用酿造丢糟技术的研究进展进行阐述。多方位利用酿造丢糟已成为食品综合开发领域的一个亮点,正在朝着多元化、深层次的方向发展。     

啤酒废弃物在食品工业中的应用

啤酒废弃物主要是啤酒废酵母和啤酒糟,在食品工业中有广泛应用。啤酒废酵母可用于生产酵母浸膏、营养调味品、胞壁多糖及蛋白粉;啤酒糟可用于制作面包饼干,生产调味品、食品添加剂、复合氨基酸,用作食用菌栽培原料,发酵生产燃料乙醇、甘油及沼气。啤酒废弃物在食品工业中具有非常广阔的应用前景,具有较好的社会效益和经济效益。     

Food Wastage and its Impacts on Sustainable Business Operations: A Study on Sri Lankan Tourist Hotels

Sri Lanka's hotel industry is one of the key drivers of economic growth in the island nation and the tourist arrivals have almost doubled since the end of the conflict in 2009. In order to cater to this snowballing tourist traffic, many new tourist hotels are being emerged. The hospitality sector is considered as a high energy consumer which produces a large amount of solid food waste. This has placed a huge strain on resources and created immense challenges in the efficient use of these resources as well as the disposal of their waste. Therefore, the main objective of this paper is to discuss the food wastage in tourist hotels and its impact on sustainable hotel operations. Apart from that, it discusses the issues and challenges associated with the implementation of sustainable food waste management practices in hotels. The study was carried out as a qualitative study using randomly selected 20 star class hotels and the data collected through personal interviews, focused group discussions and personal observations. It was found that while the awareness of the need to minimize food wastage is high among management, and also has taken efforts to reduce the cost through food waste minimization, however, the hoteliers also have faced various challenges mainly due to the perception and behavioural patterns of customers which is beyond their control. Furthermore, the inherent characteristics of the industry have contributed for the high wastage of food. A few hoteliers have been succeeded in getting benefits from the food wastage such as installing bio gas digesters. So, one step that will help is to encourage the hotel industry to embrace and adopt food waste minimizing strategies and methods in order to achieve the environmental sustainability while increasing their financial profits.     

我国糖厂酒精废液综合治理的技术进展

本文报道了糖厂酒精废液的综合治理，使其免于排放或经处理达标后排放的几种方法，这些方法为今后糖厂酒精废液的综合利用提供了一些依据。