Abstract
Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.
Highlights
The linear economy, the logic of “take, make, and dispose”, has dominated since the beginning of the third industrial revolution [1]
“byproducts” into more promising “coproducts” prior to undergoing deterioration and thereafter being treated as food waste, we provide an overview of these selected mass-produced agricultural food coproducts including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via drying
The results showed that the drying time was reduced from 15% to 40% compared to hot air drying [65,74,75]; the simulation results indicate that the drying kinetics fits Page’s model [75] for both with and without applying High electric field (HEF)
Summary
The linear economy, the logic of “take, make, and dispose”, has dominated since the beginning of the third industrial revolution [1]. The generation of nutrient-dense byproducts and coproducts with high organic content are reported to be an issue for global food industries, as the food by/coproducts are being poorly managed and somehow turned into waste, with eventual effects related to greenhouse gas emissions [9]. The use of heat as a driving force to vaporize water molecules, is one of the common practices in the global food industry. To reduce the moisture content in BFBCs by drying can be considered as an energy consuming processing. In the light of transforming these mass-produced “byproducts” into more promising “coproducts” prior to undergoing deterioration and thereafter being treated as food waste, we provide an overview of these selected mass-produced agricultural food coproducts including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via drying. The possible drying processes/kinetics for value-added prospects are discussed
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