附註:Includes bibliographical references and index.
Front Cover; Environmentally-Friendly Food Processing; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction; Part I: Assessing the environmental impact of food processing operations; Chapter 2. Life cycle assessment (LCA): an introduction; 2.1 Introduction; 2.2 The LCA process; 2.3 Key principles of LCA; 2.4 LCA of food products; 2.5 Using LCA: some examples; 2.6 Future trends; 2.7 References; Chapter 3. Life cycle assessment of vegetable products; 3.1 Introduction; 3.2 Using LCAs: the case of pesticides; 3.3 LCA in horticultural production.
3.4 LCA for processed vegetable products3.5 LCA for organic production; 3.6 Future trends: LCA and sustainability; 3.7 Sources of further information and advice; 3.8 References; Chapter 4. Life cycle assessment of fruit production; 4.1 Introduction; 4.2 Functional units and system boundaries; 4.3 Data collection: field operations; 4.4 Data collection: nutrient balance; 4.5 Data collection: pesticides; 4.6 Assessing a LCA; 4.7 Future trends; 4.8 References; Chapter 5. Life cycle assessment of animal products; 5.1 Introduction; 5.2 LCA methodology and animal products.
5.3 LCA in practice: the cases of milk and pig meat5.4 Using LCA to improve production; 5.5 Future trends; 5.6 Sources of further information and advice; 5.7 References; Chapter 6. Environmental impact assessment of seafood products; 6.1 Introduction: the need for a sustainable fishing industry; 6.2 The role of aquaculture; 6.3 The environmental impact of fishing; 6.4 The environmental impact of aquaculture; 6.5 Environmental assessment of seafood products, sustainable fishing and aquaculture; 6.6 Conclusions and future trends; 6.7 Sources of further information and advice.
6.8 Acknowledgements6.9 Appendix; 6.10 References; Part II: Good practice; Chapter 7. Environmental issues in the production of beverages: global coffee chain; 7.1 Introduction; 7.2 Development issues; 7.3 Market trends and their environmental and social impacts; 7.4 The environmental impact of the coffee supply chain; 7.5 Identifying problem areas; 7.6 Sustainable coffee production; 7.7 References; Chapter 8. Improving energy efficiency; 8.1 Introduction; 8.2 Analysing energy use in food processing; 8.3 Improving energy use; 8.4 Case study: improving energy use in poultry processing.
8.5 Case study: pig slaughterhouse8.6 Future trends; 8.7 Sources of further information and advice; Chapter 9. The environmental management of packaging: an overview; 9.1 Introduction; 9.2 Packaging and the environment; 9.3 The regulatory context; 9.4 Packaging minimization; 9.5 Packaging recycling; 9.6 Future trends; 9.7 Sources of further information and advice; 9.8 References; 9.9 Acknowledgement; Chapter 10. Recycling of packaging materials; 10.1 Introduction; 10.2 Regulation in the EU; 10.3 Recycling paper packaging: collection and separation; 10.4 Recycling paper packaging: processing.
摘要:Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible. Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry. Environmentally-friendly food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry. Addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and how the industry can become more environmentally responsibleEvaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processingReviews packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry.
