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Technological Advances in Improved and Alternative Sources of Lipids pp 177–208Cite as

Fruit and vegetable by-products as sources of oil

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Abstract

The challenge of the future is the adequate production of food for an ever increasing population utilizing an ever decreasing area of arable land and the keeping of food production in harmony with the environment. Modern processing techniques produce significant amounts of by-products that are now being used as fertilizer or just dumped creating pollution problems. As the cost for handling waste increases, a point may be reached where it becomes economically feasible to recover from the waste potentially edible oils and protein. Often the wastes that still contain potentially recoverable oil and protein are produced in areas where these food components are in short supply. The recovery of edible oil from by-products of food processing increases the source of this edible commodity and turns potential pollutants, which may be costly to control, into useful cash producing commodities.

Keywords

  • Fatty Acid Composition
  • Rice Bran
  • Grape Seed
  • Tomato Seed
  • Olive Cake

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors
  1. J. L. Weihrauch
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  2. B. B. Teter
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Editors and Affiliations

  1. Applied Technical Services, Vittoria, Ontario, Canada

    B. S. Kamel

  2. Department of Food Science, University of Guelph, Ontario, Canada

    Y. Kakuda

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Weihrauch, J.L., Teter, B.B. (1994). Fruit and vegetable by-products as sources of oil. In: Kamel, B.S., Kakuda, Y. (eds) Technological Advances in Improved and Alternative Sources of Lipids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2109-9_7

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