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  • Book
  • © 2012

Green Technologies in Food Production and Processing

  • Comprehensive review of the current status of the agriculture and agri-food sectors

  • Provides strategies for industries to enhance the use of environmentally-friendly technologies for food production

  • An in-depth look at emerging analytical techniques for research and development which reduce solvent, chemical, and energy use

  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

Buying options

eBook USD 149.00
Price excludes VAT (USA)
  • ISBN: 978-1-4614-1587-9
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 199.99
Price excludes VAT (USA)
Hardcover Book USD 219.99
Price excludes VAT (USA)

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Table of contents (25 chapters)

  1. Front Matter

    Pages i-xviii
  2. The food chain

    1. Front Matter

      Pages 1-1
    2. Key drivers of the food chain

      • Corinne Gendron, René Audet
      Pages 23-39
  3. Life cycle/environmental impact assessment

    1. Front Matter

      Pages 41-41
  4. Life cycle / Environmental impact Assessment

    1. Life cycle assessment and the agri-food chain

      • John E. Hermansen, Thu Lan T. Nguyen
      Pages 43-60
    2. Life cycle assessment of crop production

      • Frank Brentrup
      Pages 61-82
    3. LCA of animal production

      • Xavier P. C. Vergé, Devon E. Worth, Raymond L. Desjardins, Brian G. McConkey, James A. Dyer
      Pages 83-113
    4. Life cycle assessment of processed food

      • Yves Arcand, Dominique Maxime, Reza Zareifard
      Pages 115-148
  5. Green technologies in food production

    1. Front Matter

      Pages 149-149
  6. Green Technologies in Food Production

    1. Managing nutrient cycles in crop and livestock systems with green technologies

      • Jonathan Vayssières, Mariana Cristina Rufino
      Pages 151-182
    2. Environmental performance of organic farming

      • Christian Schader, Matthias Stolze, Andreas Gattinger
      Pages 183-210
    3. Food transportation issues and reducing carbon footprint

      • Wayne Wakeland, Susan Cholette, Kumar Venkat
      Pages 211-236
  7. Green technologies in food processing

    1. Front Matter

      Pages 237-237
  8. Green Technologies in Food Processing

    1. Supercritical and near-critical CO2 processing

      • Eric J. Beckman
      Pages 239-271
    2. Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction

      • John Shi, Sophia Jun Xue, Ying Ma, Yueming Jiang, Xingqian Ye, Dianyu Yu
      Pages 273-294
    3. Electrodialysis in food processing

      • Martin Mondor, Denis Ippersiel, François Lamarche
      Pages 295-326
    4. Enzyme-assisted food processing

      • Benjamin K. Simpson, Xin Rui, Jiang XiuJie
      Pages 327-361
    5. Emerging technologies for microbial control in food processing

      • Michael O. Ngadi, Mohsin Bin Latheef, Lamin Kassama
      Pages 363-411
    6. Green technologies in food dehydration

      • Stefan Grabowski, Joyce I. Boye
      Pages 413-441

About this book

As we move into the future, decisions on food purchases will increasingly be influenced not only by price and quality but by social and environmental factors, such as the sustainability of technologies used for food production and processing and their environmental and health impacts. Growing consumer awareness about the impact of processing and production practices on the environment, the high energy consumption of certain processes, health impacts of some of the technologies used in processing, and a heightened social and industrial consciousness to reduce the carbon-footprint are examples of factors influencing food choice. These factors have been made quite evident in the recent “buy-local”, “fair-trade”, and “certified organic” trends. As a result, farmers and food manufacturers will increasingly be interested in identifying and using greener economically viable technologies for food production and processing. Some producers are already responding with the use of organic inputs in processing, use of recyclable and good-for-the-environment packaging, establishing just employer-employee relationships, and reducing animal testing in product development.

 

Green Technologies in Food Production and Processing provides a comprehensive review of the current status of the agriculture and agri-food sectors in regards to environmental sustainability and material and energy stewardship, and provides strategies that can be used by industries to enhance the use of environmentally-friendly technologies for food production and processing. The book further provides an in-depth look at some emerging analytical techniques for research and development which reduce solvent, chemical, and energy use. In addition, technologies to reduce the generation of process-induced toxins are also reviewed. In the last section of the book, a critical analysis of some of the challenges associated with the use of agricultural resources to grow biofuels and bio-based products are addressed. Furthermore, social factors that influence consumer perceptions about some of the current and emerging agri-food technologies, and the need and importance of biodiversity in maintaining sustainable diets of human populations are also discussed in detail.

Editors and Affiliations

  • Food Research & Development Centre, Agriculture and Agri-Food Canada, St.-Hyacinthe, Canada

    Joyce I. Boye, Yves Arcand

About the editors

JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies.

 

YVES ARCAND, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. His areas of expertise include characterization and treatment of agri-food industrial effluents, biometric applications, system engineering, optimization of dehydration processes, and simulation and model building, including the design and building of an in vitro upper gastrointestinal tract model for nutritional studies.

Bibliographic Information

Buying options

eBook USD 149.00
Price excludes VAT (USA)
  • ISBN: 978-1-4614-1587-9
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 199.99
Price excludes VAT (USA)
Hardcover Book USD 219.99
Price excludes VAT (USA)