UNEC Journal of Engineering and Applied Sciences Volume 3, No 1 (2023), pages 69-79 Cite this article, 544 https://doi.org/10.61640/ujeas.2023.0509
Waste from the food industry remains the most urgent issue in developing countries and even in developed countries. Food waste is considered as the end products of various food processing industries. So, these wastes are considered as non-recyclable or non-useable wastes. From the point of view of economic value, these products have a lower value compared with recovery cost. For this reason, those products are disposed of in appropriate areas as waste. So, if we approach the mentioned waste from a statistical point of view, we will see that they are 1.2 billion tons on average. This statistical indicator is on average 1/3 of the edible parts of food produced for human consumption. Among the reasons for disposal of those wastes are the following issues [1, 2]:
1. Mechanical damage occurring in the production processes of agro-industrial products;
2. Sorting and washing, as well as shelling, extrusion and canning processes in food processing;
3. Occurrence of spoilage of products during the storage and transportation process;
Waste from the food industry ultimately leads to disposal problems. This, in turn, causes damage to the environment. In addition to the mentioned problems, it also leads to significant loss of valuable nutrients.In particular, it should be emphasized that the generated food waste is usually recycled to feed animals and also as fertilizer that can benefit the growth of plants. In other cases, it is thrown into the landfill together with the waste [3].
In recent years, research studies aimed at the complex use of plant-based waste generated during the production process in the food industry to produce various consumer products have been increasing.
Thus, the overall objective of this study is to analyze the latest integrated treatment technologies and applicable processes applied to the various types of plant-based wastes or by-products generated.
In order to develop the efficient operation of the food industry and also to find a solution to the issues of creating no-waste technology, it is necessary to clarify several main tasks:
1. Show forms of development of low-waste and no-waste technology;
2. To investigate the acquisition of protein substances by rational methods;
3. To analyze the aspect of production carried out by modern methods;
A number of economic changes taking place in the global world have a great impact on the necessity of researching secondary raw materials in production enterprises. In many countries of the world, works on the use of raw materials and waste-free processing technology are widely implemented. For example, in the United States of America, in the production of food products, melon skin, almond skin, jmyx (residue of defatted seeds of oily plants), as well as the remains of dough and bread, and cheese whey are widely used [4]. To give another example, cocoa and bean husks obtained from food production in Great Britain, including beet pulp, are rationally widely used in the industry.
It should be noted that during the process of technological processing of raw materials, waste and also main and additional products are obtained. Here the question arises: What are the factors that cause waste? It includes factors that contribute to the generation of waste, regardless of the type of product produced, the established technological scheme, as well as the type structure of the raw materials undergoing the processing process, and it should be emphasized that they are based on the characteristics of the processing object from a biological point of view [5, 6].
A large amount of industrial waste generated in the food industry is used as secondary raw materials. Secondary raw materials in the food industry are divided into 3 groups according to their sources of formation [7]:
1. Herbal
2. Animal origin
3. Mineral origin
Wastes of plant origin play the role of optimal substrate in the diversification of the raw material base in the fields of microbiology industry. Thus, by means of mineral acids, the polysaccharides contained in the plant wastes have been hydrolyzed and turned into monosaccharides. In short, insoluble sugars are converted into soluble sugars. The resulting mixture of monosaccharides is used as a substrate for microorganisms.
Plant waste is extremely rich in proteins, carbohydrates, as well as minerals and a
number of phytochemicals. Since it consists of valuable substances, we must restore the generated waste or, in other words, turn it into valuable products with the help of technological processes. So, since food waste has a mixed composition, evaluating food waste in an optimal form is a matter that should be approached comprehensively.
Therefore, 1 technology is not enough to solve a complex problem. For this reason, products based on the biorefinery system have been mass-produced by combining different types of innovative technologies to achieve the recovery of those wastes. The concept of biorefinery is defined as the ongoing integrated processing of biomass into various marketable fuels, energy and also chemicals. Thus, the essence of the system in the concept of biorefinery is the application of hybrid-based technologies from different industries to an integrated process to divide biomass into blocks such as proteins, carbohydrates and also fats [ 8, 9, 10].
We can divide the biorefinery concept into 3 rational cycles:
Thus, it uses one type of biomass, one process and also one intended product (target product). An example of this is the dry grinded ethanol process. In this process, the corn crop is grinded, then saccharified, and finally fermented into ethanol (Figure 1). There is very little flexibility in this process.
The number of rational studies used for the purpose of designing the biorefinery process to reduce the environmental impact of food industry waste has been increasing in the American and European countries in recent years. At the same time, some important issues, such as the selection of certain raw materials, which should be comprehensively reviewed in the future, important issues such as ecological, economic and also social assessment of those resources, still remain relevant. First of all, it should be noted that in almost the majority of the conducted studies, special attention is paid to the waste generated from cereals or oil crops, while in the remaining parts, the waste generated from fruits and vegetables is not paid attention to. It should be noted that in terms of geographical climate, development in the field of production of plant-based products is constantly increasing in Azerbaijan. In this case, the work that can be done in the direction of the production of value-added products in various fields from the large amount of waste generated during the production of plant-based waste, unfortunately, has not yet taken a priority position in a diversified manner. It should be noted that some fruit and vegetable waste contains a number of rich value-added compounds. In the list of these called value-added compounds, polyphenols and also essential oils have a special place. If we take the initiative seriously, we can use those value-added compounds extensively in the food and even cosmetic industries. It should be especially emphasized that there are a number of food wastes that are generated depending on the season. So, it is not an easy task to save those food wastes. This considered issue, in turn, causes a number of big xccc
problems in the process of stable raw material supply of the biorefinery during the year. In short, ensuring the economic feasibility of food industry waste assessment depends on the capacity of the process. In addition to these issues, the transportation problems of the generated food industry waste should also be solved rationally as soon as possible. The complexity of the formed plant-based food waste bioprocessing process requires rational evaluations from an economic as well as a social point of view. For this reason, there is a great need for fundamental empirical research and analysis in the areas under review. If we pay attention, we will see that in most of the rational studies carried out, too much attention is paid to the economic or environmental aspects of the biorefinery process. In such cases, a number of important social issues remain in the background. Over time, these actual issues become problems that are difficult to solve.
Complex processing processes for plant-based waste disposal meet the need to reduce food waste generation problems, minimize energy consumption and improve the sustainability of the food industry as a whole. With the help of modern innovative technologies, food industry waste is processed into valuable added products. However, when we choose a bioprocessing system, some problems such as finding the necessary products from biomass feed resources and also processing ways to achieve high efficiency and minimize the negative impact on ecology are still not solved. For this reason, a comprehensive evaluation of the plant-based food industry waste bioprocessing plant from an ecological and social point of view is necessary in the future. In particular, it should be noted that the concept of biorefinery comes from the field of the oil industry. Thus, an average of more than 150 years was needed for the development of the oil refinery at the required level. From this point of view, the newer plant-based food waste biorefinery concept needs some time to develop in a high form.
1 FAO (2016a). FAO statistical yearbooks. http://faostat.fao.org/, Accessed date: 10 January 2018.
2 FAO (2016b). Food outlook. Biannual report on global food markets. http://www.fao.org/3/a-I5703E.pdf, Accessed date: 16 August 2017.
3 I.T. Gasimov, M.A. Bayramov, Agricultural Ecology Practicum (Textbook for Higher Schools), Baku: Science (2016) 534 p.
4 United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017
5 R.A. Sadigov, U.Kh. Macnunlu, Proceedings of the 1st International Scientific Conference «Research Retrieval and Academic Letters», Warsaw (2023).
6 R.A. Sadigov, U.Kh. Macnunlu, International Scientific-Practical Magazine, Almaty (2023).
7 B. Bai, F. He, L. Yang, F. Chen, M.J. Reeves, & J. Li, Food Chemistry 141 (2013) 3984.
8 D. Barana, A. Salanti, M. Orlandi, D.S. Ali, & L. Zoia, Industrial Crops and Products 86 (2016) 31.
9 M. Boluda-Aguilar, & A. López-Gómez, Industrial Crops and Products 41 (2013) 188.
10 M. Boukroufa, C. Boutekedjiret, L. Petigny, N. Rakotomanomana, & F. Chemat, Ultrasonics Sonochemistry 24 (2015) 72.
11 D. Rathore, A.-S. Nizami, A. Singh, & D. Pant, Biofuel Research Journal 3 (2016) 380.
12 RFA (2017). Ethanol biorefifinery locations-coast to coast, border to border. http://www. ethanolrfa.org/resources/biorefifinery-locations/, Accessed date: 10 January 2018.
13 Q. Chen, Z. Hu, F.Y.D. Yao, & H. Liang, LWT-Food Science and Technology 66 (2016) 538.
14 A.D. Chintagunta, S. Jacob, & R. Banerjee, Waste Management 49 (2016) 320.
15 C. Dimou, N. Kopsahelis, A. Papadaki, S. Papanikolaou, I.K. Kookos, I. Mandala et al. Food Research International 73 (2015) 81.
16 J.L. Goldfarb, L. Buessing, E. Gunn, M. Lever, A. Billias, E. Casoliba, et al. ACS Sustainable Chemistry & Engineering 5 (2016) 876.
17 Hellsmark, H., & Söderholm, P. Biofuels, Bioproducts and Biorefifining 11 (2017) 28.
18 M. Kehili, L.M. Schmidt, W. Reynolds, A. Zammel, C. Zetzl, I. Smirnova, et al. Biotechnology for Biofuels 9 (2016) 261.
19 M. Kehili, L.M. Schmidt, W. Reynolds, A. Zammel, C. Zetzl, I. Smirnova, et al. Biotechnology for Biofuels 9 (2016) 261.
20 A. Fidalgo, R. Ciriminna, D. Carnaroglio, A. Tamburino, G. Cravotto, G. Grillo, et al. ACS Sustainable Chemistry & Engineering 4 (2016) 2243.
21 M. Yates, M.R. Gomez, M.A. Martin-Luengo, V.Z. Ibañez, & A.M.M. Serrano, Journal of Cleaner Production 143 (2017) 847.
22 C. Marculescu and S. Ciuta, Renewable Energy 57 (2013) 645.
23 I.M. Rios-Badran, I. Luzardo-Ocampo, J.F. Garcia-Trejo, J. Santos-Cruz, and C. Gutierrez-Antonio, Renewable Energy 145 (2020) 500.
24 World Health Organization, Food safety key facts: [Elektron resurs] - 2022, https://www.who.int/news-room/factsheets/detail/food-safety
R.A. Sadigov, U.Kh. Macnunlu, Acquisition of value-added products from plant-based wastes, UNEC J. Eng. Appl. Sci. 3(1) (2023) 69-80 https://doi.org/10.61640/ujeas.2023.0509
Anyone you share the following link with will be able to read this content:
FAO (2016a). FAO statistical yearbooks. http://faostat.fao.org/, Accessed date: 10 January 2018.
FAO (2016b). Food outlook. Biannual report on global food markets. http://www.fao.org/3/a-I5703E.pdf, Accessed date: 16 August 2017.
I.T. Gasimov, M.A. Bayramov, Agricultural Ecology Practicum (Textbook for Higher Schools), Baku: Science (2016) 534 p.
United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017
R.A. Sadigov, U.Kh. Macnunlu, Proceedings of the 1st International Scientific Conference «Research Retrieval and Academic Letters», Warsaw (2023).
R.A. Sadigov, U.Kh. Macnunlu, International Scientific-Practical Magazine, Almaty (2023).
B. Bai, F. He, L. Yang, F. Chen, M.J. Reeves, & J. Li, Food Chemistry 141 (2013) 3984.
D. Barana, A. Salanti, M. Orlandi, D.S. Ali, & L. Zoia, Industrial Crops and Products 86 (2016) 31.
M. Boluda-Aguilar, & A. López-Gómez, Industrial Crops and Products 41 (2013) 188.
M. Boukroufa, C. Boutekedjiret, L. Petigny, N. Rakotomanomana, & F. Chemat, Ultrasonics Sonochemistry 24 (2015) 72.
D. Rathore, A.-S. Nizami, A. Singh, & D. Pant, Biofuel Research Journal 3 (2016) 380.
RFA (2017). Ethanol biorefifinery locations-coast to coast, border to border. http://www. ethanolrfa.org/resources/biorefifinery-locations/, Accessed date: 10 January 2018.
Q. Chen, Z. Hu, F.Y.D. Yao, & H. Liang, LWT-Food Science and Technology 66 (2016) 538.
A.D. Chintagunta, S. Jacob, & R. Banerjee, Waste Management 49 (2016) 320.
C. Dimou, N. Kopsahelis, A. Papadaki, S. Papanikolaou, I.K. Kookos, I. Mandala et al. Food Research International 73 (2015) 81.
J.L. Goldfarb, L. Buessing, E. Gunn, M. Lever, A. Billias, E. Casoliba, et al. ACS Sustainable Chemistry & Engineering 5 (2016) 876.
Hellsmark, H., & Söderholm, P. Biofuels, Bioproducts and Biorefifining 11 (2017) 28.
M. Kehili, L.M. Schmidt, W. Reynolds, A. Zammel, C. Zetzl, I. Smirnova, et al. Biotechnology for Biofuels 9 (2016) 261.
M. Kehili, L.M. Schmidt, W. Reynolds, A. Zammel, C. Zetzl, I. Smirnova, et al. Biotechnology for Biofuels 9 (2016) 261.
A. Fidalgo, R. Ciriminna, D. Carnaroglio, A. Tamburino, G. Cravotto, G. Grillo, et al. ACS Sustainable Chemistry & Engineering 4 (2016) 2243.
M. Yates, M.R. Gomez, M.A. Martin-Luengo, V.Z. Ibañez, & A.M.M. Serrano, Journal of Cleaner Production 143 (2017) 847.
C. Marculescu and S. Ciuta, Renewable Energy 57 (2013) 645.
I.M. Rios-Badran, I. Luzardo-Ocampo, J.F. Garcia-Trejo, J. Santos-Cruz, and C. Gutierrez-Antonio, Renewable Energy 145 (2020) 500.
World Health Organization, Food safety key facts: [Elektron resurs] - 2022, https://www.who.int/news-room/factsheets/detail/food-safety