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Food Industry

Slaughtering activities and production of waste

Waste in the food industry mainly includes organic residues of the raw material after processing. Production of wastes during processing of several products is not desirable as it significantly deteriorates the quality of finished products if incorporated. Disposal and utilization of waste materials is a difficult task due to its …

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Wastes generated by meat processing industries

  The waste generated by the abattoir contains inedible parts including skin, bones, blood, gastro-intestinal tract, tendon and visceral organs. The ratio of these contents depends on species of animals to be slaughtered (Grosse, 1984; Sielaff, 1996). Table 1 shows the amount of animal-specific waste. To improve the profitability of …

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Nutritional status of meat by-products

  Meat by-products are claimed to have many essential nutrients. These can be used as food and medicines, as they are comprised of several nutrients including essential amino acids, fatty acids, vitamins, hormones and minerals. Some common examples of edible meat by-products are brain, kidneys, lungs, tripe and spleen. Moreover, …

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Medicinal uses of meat by-products

In many countries like India, Japan and China, animal organs and glands have been widely used for different medicinal purposes. The endocrine glands secrete the hormones which regulates the body metabolism. These glands include lungs, liver, thyroid, parathyroid, pituitary, corpus luteum, adrenal, kidney, follicle and ovary. Glands are preserved to …

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Beetroot cost effective path to good health

  Beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Belonging to the same family as chard and spinach, both the leaves and root can be eaten – the leaves have a bitter taste …

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Resource Recovery from Food Processing Wastes

  The wastes from food industry, after recovery and further processing, can be used for different purposes: the recovered materials can either be recycled, or be used to recover energy by incineration or anaerobic digestion. Recycling not only reduces the environmental impact of the material, but also helps to satisfy …

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Dehydration and Dehydrated Vegetable Products

  Dehydration, in food processing, means by which many types of food can be preserved for indefinite periods by extracting the moisture, thereby inhibiting the growth of microorganisms. Dehydration is one of the oldest methods of food preservation and was used by prehistoric peoples in sun-drying seeds. The North American Indians preserved meat by sun-drying slices, the Chinese …

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