Environmental Sustainability in the Food Industry A Green Perspective

Criticism facing the food processing industry includes adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land. Environmental Sustainability in the Food Industry: A Green Perspect...

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Bibliographic Details
Main Authors Kapoor, Bharat, Singh, Rahul, Kapoor, Dhriti, Gautam, Vandana
Format eBook Book
LanguageEnglish
Published Boca Raton Routledge 2023
CRC Press
Taylor & Francis Group
Edition1
Subjects
AGRICULTUREnetBASE
consumers
ENVIROnetBASE
Environment & Resources
ENVIRONMENTALSCIENCEnetBASE
Food industry
Food industry and trade
Food industry and trade > Environmental aspects
Food Laws & Regulations
Food Packaging
food processing
Food science
Food science > Safety measures
FOODnetBASE
green practices
health
nutrition
Processing
SCI-TECHnetBASE
STMnetBASE
Sustainable engineering
HACCP Team
green practices
Soy Protein
Olive Mills Solid Waste
Energy Saving
HHP
Food industry
consumers
Food Packaging
ECCB
food processing
Food Safety Systems
Food Packaging Industry
Glycemic Index
Allyl Methyl Sulfide
Food Safety
SSOP
Ensure Food Safety
HACCP System
health
Intense Pulsed Light
GP
Energy Efficiency
Nanoencapsulation Technique
nutrition
Synthetic Biology
Bio-based Packaging
Essential Oil
Ohmic Heating
Moisture Content
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Cover

Table of Contents:
  • Chapter 6 Food Processing Potential for Energy Efficiency and Use -- 6.1 Introduction -- 6.2 Tracing the Journey of Food Processing -- 6.3 Food Processing Potential -- 6.4 Energy Consumption Patterns in Food Processing -- 6.5 Food Processing: Energy Consuming Techniques at a Glance -- 6.6 How to Strike Energy Efficiency in Food Processing -- 6.6.1 Alternatives in Thermal Food Processing -- 6.6.1.1 Heat Retrieval -- 6.6.1.2 Innovative, Non-Conventional Thermodynamics Cycles -- 6.6.1.3 Non-Caloric Processing of Food -- 6.6.1.4 All-New Heating Techniques -- 6.6.1.5 Transforming the Wastes Into Energy -- 6.6.1.6 Miscellaneous Energy Saving Strategies -- 6.6.1.7 Smart Ways of Food Processing -- 6.6.1.8 Renewable Energy in Food Processing -- 6.7 Roadblocks for Achieving Energy Efficiency in Food Processing Sector -- 6.7.1 Monetary Challenges -- 6.7.2 Technical Challenges -- 6.7.3 Environmental Concerns -- 6.7.4 Legislative and Regulatory Challenges -- 6.8 Conclusion -- References -- Chapter 7 Global Food Security and Effects of Various Environmental Constraints On Food Crops -- 7.1 Introduction -- 7.2 Current Scenario of Global Food Industry -- 7.3 Causes of Global Food Waste -- 7.4 Effects of Various Abiotic Stresses On Food Crops -- 7.4.1 Salinity Stress -- 7.4.2 Drought Stress -- 7.4.3 Temperature Stress -- 7.4.4 Metal Stress -- 7.5 Methods to Improve Food Security -- 7.6 Conclusion -- References -- Chapter 8 Food Safety, Quality, and Policies -- 8.1 Introduction -- 8.2 Food Quality -- 8.3 Food Safety and Standards Authority of India (FSSAI) -- 8.4 Food Safety -- 8.4.1 Background -- 8.4.2 Types of Food Safety Risks -- 8.4.2.1 Food Infection/Food Poisoning -- 8.4.2.2 Food Intoxication -- 8.4.3 Challenges to Improving Food Safety in India -- 8.5 Food Policies in India -- 8.5.1 Food Safety Management Systems (FSMS) -- 8.5.2 Why Should You Use HACCP?
  • Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Editors -- Contributors -- Chapter 1 Novel and Innovative Strategies for Food Packaging Processes -- 1.1 Introduction -- 1.2 Bio-Based Polymers -- 1.2.1 Polymers Sourced From Microbes -- 1.2.2 Polymers Sourced From Wood -- 1.2.3 Polymers Sourced From Proteins -- 1.3 Nanotechnology and Advancement of Barrier Attributes -- 1.3.1 Bio-Nanocomposites and Biodegradable Packaging -- 1.4 Nano-Encapsulation Techniques -- 1.5 Volatile Compounds Utilized in Food Packaging -- 1.6 Fortification of Bio-Plastic Films -- 1.6.1 Bioactive Supplementation With Antioxidant Potential -- 1.6.2 Bio-Based Supplementation With Antimicrobial Potential -- 1.7 Conclusion -- References -- Chapter 2 Contaminants and Their Control Measures to Maintain Hygiene in Food Processing -- 2.1 Introduction -- 2.2 Food Processing Steps -- 2.2.1 Unprocessed Material -- 2.2.2 Contamination of Food During Transportation -- 2.2.3 Infectivity Due to Heat Treatment -- 2.2.4 Food Packaging and Storage -- 2.2.4.1 Food Packaging -- 2.2.4.2 Storage of Food -- 2.2.5 Food Safety Hazard -- 2.3 Methods for Ensuring Food Safety and Hygiene -- 2.3.1 Good Manufacturing Practices (GMP) -- 2.3.2 Sanitation Standard Operating Procedure (SSOP) -- 2.3.3 Good Hygiene Practices -- 2.3.4 Hazard Analysis and Critical Control Points (HACCP) -- 2.3.4.1 Stage 1: Assemble the HACCP Team -- 2.3.4.2 Stage 2: Describe Product/ Process -- 2.3.4.3 Stage 3: Identify Intended Use -- 2.3.4.4 Stage 4: Construct Process Flow Diagrams -- 2.3.4.5 Stage 5: Confirm Accuracy of Process Flow Diagrams -- 2.3.4.6 Stage 6: Conduct a Hazard Analysis -- 2.3.4.7 Stage 7: Determine Critical Control Points -- 2.3.4.8 Stage 8: Establish Critical Limits for Each CCP -- 2.3.4.9 Stage 9: Establish a Monitoring System for Each CCP
  • 8.5.3 Need for the FSSA Act -- 8.5.4 Regulations of FSSA -- 8.5.4.1 Labeling and Packaging -- 8.5.4.2 Signs and Customer Notifications -- 8.5.4.3 Registration, Licensing, and Health and Sanitary Permits -- 8.5.5 Penalties -- 8.6 Conclusion -- References -- Chapter 9 Emerging Role of Nanotechnology in the Food Industry for Food Processing and Packaging -- 9.1 Introduction -- 9.2 Role of Nanotechnology in Food Processing -- 9.2.1 Nanoencapsulation and Nano-Carriers: Protect Aroma, Flavor and Other Ingredients in Food -- 9.2.2 Anticaking and Gelling Agents: Consistency and Texture Modifiers -- 9.2.3 Nanoadditives and Nutraceuticals: Improve Nutritional Value of Food -- 9.3 Role of Nanotechnology in Food Packaging -- 9.3.1 Bio-Based Packaging -- 9.3.2 Improved Packaging -- 9.3.3 Active Packaging -- 9.3.3.1 Antimicrobial Active Packaging/Antimicrobial Films -- 9.3.3.2 Oxygen Scavenging Films -- 9.3.3.3 UV Absorbing Films -- 9.3.4 Smart/Intelligent Packaging -- 9.3.4.1 Bionanosensors -- 9.3.4.2 Oxygen Indicators -- 9.4 Nanotechnology and Food Safety Issues -- 9.5 Conclusion -- References -- Index
  • 2.3.4.10 Stage 10: Establish Corrective Actions -- 2.3.4.11 Stage 11: Establish Verification Procedures -- 2.3.4.12 Stage 12: Establish Documentation and Record-Keeping -- 2.4 Conclusion -- References -- Chapter 3 Green Practices Initiative as a Sustainable Aspect for Food Industry -- 3.1 Introduction -- 3.2 Water Conservation -- 3.3 Energy Consumption -- 3.4 Green Study in the Hospitality Industry -- 3.4.1 Green Customers -- 3.4.2 Waste Management -- 3.5 Theoretical Ideology/Mindset of Green Practices -- 3.6 Sustainable Food Systems -- 3.7 Sustainable Food Sources -- 3.8 Sustainable Food Processing -- 3.9 Green Practices in Restaurants -- 3.9.1 Recycling and Composting -- 3.9.2 Energy and Water-Efficient Equipment -- 3.9.3 Servingware and Packaging -- 3.9.4 Menu Sustainability -- 3.10 Conclusions -- References -- Chapter 4 Improving Food Processing Using Various Technologies in the Food Industry -- 4.1 Introduction -- 4.2 Emerging Technologies in Improving Food Processing -- 4.2.1 High Hydrostatic Pressure -- 4.2.2 Ultrasound Technology -- 4.2.3 Dielectric Heating -- 4.2.4 Pulsed Light -- 4.2.5 Bacteriocins -- 4.3 Synthetic Biology in the Food Industry -- 4.4 Nanotechnology in Food Processing -- 4.5 Conclusion -- References -- Chapter 5 Functional Properties of Food Processing as a Novel Technology for Human Health and Nutrition -- 5.1 Introduction -- 5.2 Food Processing -- 5.3 Influence of the Food Industry On Nutrition -- 5.4 Effect of Food Processing On Human Health -- 5.4.1 Epidemiology Health Risks -- 5.4.2 The Nova Classification -- 5.4.3 The Food Matrix Influence On Health -- 5.5 Food Components and the Impact of Emerging Technologies -- 5.5.1 Proteins -- 5.5.2 Carbohydrates -- 5.5.3 Lipids -- 5.5.4 Essential Minerals -- 5.5.5 Vitamins -- 5.5.6 Enzymes -- 5.6 Future Aspects in Food Technology -- 5.7 Conclusion -- References