Table Of ContentA D VA N C E D
T E C H N O L O G I E S I N
W A S T E W AT E R
T R E AT M E N T
A D VA N C E D
T E C H N O L O G I E S I N
W A S T E W AT E R
T R E AT M E N T
Food Processing Industry
Edited by
ANGELO BASILE
Hydrogenia and ECO2Energy, and Unit of Chemical-Physics Fund. in Chemical
Engineering—Department of Engineering—UniversityCampus Bio-medical, Rome, Italy
ALFREDO CASSANO
Institute on MembraneTechnology of the Italian NationalResearchCouncil,
ITM-CNR, University of Calbria, Rende,Italy
CARMELA CONIDI
Institute on MembraneTechnology of the National Research Council of
Italy (CNR-ITM), University of Calabria,Rende,Italy
Preface
Wastewaters generated from food production and agricul-
tural activities are a remarkable source of environmental pollu-
tion, owing to their huge amounts of nutrients, organic carbon,
nitrogenous organic and inorganic substances, and suspended
anddissolved solids andtotheirhighbiochemicalandchemical
oxygen demands.
This book provides an update on the emerging technologies
(including oxidative and anaerobic processes, membrane-based
operations, ultrasound-assisted extraction (UAE), microwave-
assisted extraction (MAE), advanced biological treatment, and
nanomaterial-based technologies) that can be used to provide
safe and clean water and to recover primary resources from
food-processing wastewaters in agreement with biorefinery,
process intensification, and circular economy approaches.
Innovative and affordable solutions are proposed for the fruit
and vegetable, seafood, milk and dairy, wine, and olive oil pro-
cessingindustries.
Chapter 1(Caleja, Pereira, Ferreira,and Barros) considersthe
high added-value compounds from agro-food industry waste-
waters. The food industry is responsible for the annual produc-
tion of billions of tons of food that are eventually discarded as
waste; consequently, it is also responsible for the huge amounts
of wastewater that are generated worldwide. These wastes are
rich sources of phenolic compounds highlighted by their bio-
logical properties, namely, antimicrobials and antioxidants with
potential for industrial application. This potential makes the
reuse and recovery of waste viable, contributing to the growth
of the circular economy and sustainability of the agri-food
sector.
In Chapter 2 (Lorente, Duarte Serna, Betoret, and Betoret),
waste generation by the food industry is shown to be an alarm-
ing problem. Consumption of plant-based beverages is increas-
ing considerably, making this sector of the industry more
relevant, especially owing to the high residue generation.
Increasingly, attempts are being made to reduce it through
revaluation and reuse of by-products in different ways. In this
chapter aliteraturereviewcarried out onthe by-productnature,
composition, properties and possible uses of these wastes
shows that these products have both interesting nutritional
xix
xx Preface
compositions and a wide range of applications in the develop-
ment of new products, besides the fortification of traditional
foods. Meat products, emulsions, gluten-free products, dairy
products,and others arejustsome ofthemanysectors inwhich
by-products from the vegetable beverage industry play an
important role. The results demonstrate the great potential of
these by-products in the food industry and encourage further
study oftheir functionaland technological properties.
Chapter 3 (Bokhary, Leitch, Hong, and Liao) illustrates the
recent trends and advancements on the high-rate anaerobic
processes for agro-food wastewater (AFWW) treatment. High-
rate anaerobic processes appear to be a promising technology
for AFWWs treatment in terms of chemical oxygen demand and
pollutant removal with a potential for energy savings or even
energy-positive scenarios. Various configurations of high-rate
anaerobic processes (HRAnPs) for AFWW treatment have been
used in laboratory-, pilot-, and commercial-scale applications.
In particular, this chapter discusses the performance of preva-
lent HRAnPs in the treatment of AFWWs. Recent trends and
advancements in HRAnPs for the treatment of AFWWs are also
considered, and the characteristics of AFWW are highlighted.
The performance among reviewed HRAnPs can be comparable,
better, or even poorer in some cases. In conclusion, the results
of the literature reveal that HRAnPs are effective and viable
technologies for the treatmentofAFWWs.
Chapter 4 (Conidi, Basile, and Cassano) deals with the use of
pressure-driven membrane processes in the treatment of food-
processing wastewaters for the recovery of biologically active
compounds and water reuse. Typical applications in the field of
olive mill wastewaters (OMWW) and fish- and dairy-processing
wastewaters are illustrated and discussed. The results clearly
highlight that the combination of membrane operations units
in integrated systems can provide a useful approach for rede-
signing traditional flowcharts in the food-processing industry as
well as a fundamental support for the development of sustain-
able industrial growth in agreement with the process intensifi-
cation and zero-discharge strategies.
Chapter 5 (Gonza´le-Camejo, Andreola, Maceratesi, Toscano,
Eusebi, and Fatone) considers biorefineries as a method for
improving water and resource recovery in the seafood-
processing industry. As it is well known that food losses are
responsible for noteworthy economic costs and environmental
negative impacts, and among all the food-processing activities,
the seafood industry is of high importance, especially in coastal
regions. Most seafood wastage is currently removed and
Preface xxi
discarded without recovering the valuable materials that it con-
tains. However, seafood waste can be used as raw matter in
biorefineries, which are facilities in which different conversion
processes are integrated to obtain multiple bioproducts from
organic feedstock. Toward this goal, different physical, chemi-
cal, thermochemical, and biological processes can be imple-
mented to obtain biofertilizers, biostimulants, biofuels, and
other value-added biocompounds. Chapter 5 focuses on the
theoretical implementation of biorefineries fed by wastes from
the seafood industry. Some processes and technologies are
reviewed, as well as some biocompounds that can be obtained
from seafood wastes.
A valorization approach of food industry wastewater using
MAE technique is provided in Chapter 6 (Dertli and Saloglu).
Since process water is used in a wide range of manufacturing
processes in the food industry, a large amount of wastewater is
produced. New, economical, and effective methods have been
researched as alternatives to those that are currently being uti-
lized in the treatment of food industry wastewater. In Chapter 6
the treatment of wastewater from the food industry is outlined,
and the innovative new MAE method is discussed as an alterna-
tive to conventional wastewater treatment methods. Important
advantages of MAE are reduced extraction time and solvent
amount, increased extraction efficiency, high recovery, ease of
use,and low cost.
Chapter 7 (Santos, Torres, Campos, Ghiglieno, and Mart´ınez)
shows how supercritical fluid extraction (SFE) can be applied to
food wastewater processing. Considering the composition of
food industry wastewater and sludge, which have potential
applications in industry and medicine (e.g., pigments, lipids,
protein), this chapter discusses the idea of using SFE to recover
such compounds. Despite the scarce literature related to this
topic, some studies have shown the possibilities of SFE applica-
tions mainly using supercritical CO . In addition, SFE seems to
2
be a promising technique for helping industries adhere to the
legislation that applies to food wastewater and sludge disposal.
Various advances in UAE of bioactive compounds (antioxi-
dant compounds) from agro-food waste are discussed in
Chapter 8 (Mart´ınez-Olivo, Dura´n-Castan˜eda, Lo´pez-Ca´rdenas,
Rodr´ıguez-Romero, Sa´nchez-Burgos, Sa´yago-Ayerdi, and
Zamora-Gasga). As has been noted, the food industry generates
a significant amount of waste that affects the environment and
can be revalued as sources of bioactive compounds. However,
conventional extraction is characterized by long periods of
time, high energy expenditure, and the use of organic solvents.
xxii Preface
By contrast, eco-green technologies, such as UAE, do not have
these limitations. In addition, because UAE is a nonthermal
type of extraction, the functionality of the bioactive compounds
(BC) is not affected, provided that the process conditions can
be evaluated and optimized for each material. Chapter 8 pre-
sents general information about agro-food by-products, meth-
ods and current trends in the extraction of BC, fundamentals of
the UAE method, and its scientific and commercial
applications.
A biorefinery approach in the integrated advanced technolo-
gies for OMWW treatment is used in Chapter 9 (del Mar
Contreras, Lo´pez-Linares, and Castro). Olive oil production is
an important agro-food industry around the Mediterranean
basin. Because the oil content in the olive fruit is around 20%,
the olive oil industry generates a huge amount of solid and liq-
uid wastes. The type, composition, and levels of these wastes
depend on the olives processed in the mill and the processing
conditions. The management of the liquid stream, OMWW,
especially from the traditional and three-phase mills, is recog-
nized as one of the main obstacles that the olive oil industry
faces. Uncontrolled disposal of OMWW is toxic to the terrestrial
and aquatic ecosystems and, in practice, there is not an
environment-friendly and economically viable treatment.
Thereforemany researchershavereported different applications
and technologies for OMWW valorization in single processes
and in biorefining process sequences to obtain valuable biopro-
ducts. Chapter 9 updates the state-of-the-art concerning the
OMWWvalorization options.
In Chapter 10 (Gomes da Cruz, Lippel Sant’Anna, Colombo
Pimentel, and Ribas Vendramel) the treatment of the waste-
waters generated by the dairy industry is emphasized. The
authors show a perspective on the various advanced strategies
fordairywastewatertreatment. Wastewaters from this industrial
segment have high organic content, and treatment is necessary
to prevent pollution of natural water systems. The treatment
techniques that are most suitable for dairy wastewaters are pre-
sented and discussed in this chapter. Wastewaters from the
dairy industry have chemical substances that can be recovered
and reused in industrial products or even constitute new pro-
ducts. Therefore Chapter 10 stresses why “recover, recycle, and
reuse” is a concept that is well suited for wastes and waste-
waters from the dairyindustry.
Chapter 11 (Giacobbo, Oliveira, Bernardes, and de Pinho)
addresses the treatment of winery wastewaters for biomolecules
recovery and water reuse purposes. Winery wastewater has a
Preface xxiii
high pollutant load, but it also contains value-added molecules,
such as phenolic compounds that can be recovered. The recov-
ery of these biomolecules has aroused great interest, providing
benefits such as the valorization of by-products recovered from
wastewater; reduction in the pollutant load of winery wastewa-
ter, facilitating its treatment and reuse in agriculture; reducing
the environmental impacts of wineries; and promotion of the
circular economy through the recovery of biomolecules and
water reuse. Chapter 11 focuses on the generation of wastewa-
ter throughout the winemaking process, indicating the main
biomolecules of commercial interest that are present in the
wastewater and proposing processes for the recovery of these
biomolecules. The main technologies that are used in the treat-
ment of winery wastewater are also reported and discussed,
envisaging the reuseoftreated wastewater in agriculture.
Various aspects of the nanomaterials that are used for the
removal of organic pollutants from AFWWs are presented in
Chapter 12 (Brazdis, Fierascu, Avramescu, and Fierascu). As has
been noted, wastewater treatment is still a challenging subject
for researchers, despite all the technologies that have been
developed over time. Because of the large volume of discharged
effluents, the agro-food industry is one of the major contribu-
tors to environmental contamination. The main goal of
Chapter 12 is to present the modern nanomaterials-based
depollution technologies for wastewater.
The editors would like to take this opportunity to express
their sincere gratitude to all the contributors of this book,
whose excellent support resulted in its successful completion.
We would also like to thank the publisher Elsevier; in particular,
we give special thanks for their great help to those responsible
at Elsevier: Moises Carlo P. Catain, Howell Angelo M. De Ramos,
KavithaBalasundaram, Anita Koch, and Kostas Marinakis.
Angelo Basile
Alfredo Cassano
Carmela Conidi
List of contributors
C. Andreola Department of Science and Engineering of
Materials, Environment and Urban Planning-SIMAU, Universita`
PolitecnicadelleMarche,Ancona,Italy
Sorin-Marius Avramescu Research Center for Environmental
Protection and Waste Management, University of Bucharest,
Bucharest,Romania
Lillian Barros Centro de Investigac¸a˜o de Montanha (CIMO),
Instituto Polite´cnico de Braganc¸a, Braganc¸a, Portugal;
Laborato´rio Associado para a Sustentabilidadee Tecnologia em
Regio˜es de Montanha (SusTEC), Instituto Polite´cnico de
Braganc¸a, Campusde Santa Apolo´nia,Braganc¸a, Portugal
Angelo Basile Hydrogenia and ECO2Energy, and Unit of
Chemical-Physics Fund. in Chemical Engineering—Department
of Engineering—University CampusBio-medical, Rome, Italy
Andre´a Moura Bernardes Post-Graduation Program in Mining,
Metallurgical and Materials Engineering, (PPGE3M), Federal
University ofRio Grandedo Sul (UFRGS), Porto Alegre,Brazil
E. Betoret Institute of Food Engineering for Development,
Universitat Polite`cnicade Vale`ncia, Vale`ncia, Spain
N. Betoret Institute of Food Engineering for Development,
Universitat Polite`cnicade Vale`ncia, Vale`ncia, Spain
A. Bokhary Faculty of Natural Resources Management,
Lakehead University, Thunder Bay, ON, Canada
Roxana-Ioana Brazdis Emerging Nanotechnologies Group,
National Institute for Research & Development in Chemistry and
Petrochemistry—ICECHIM, Bucharest, Romania; Department of
Science and Engineering of Oxide Materials and Nanomaterials,
University Politehnicaof Bucharest, Bucharest,Romania
Cristina Caleja Centro de Investigac¸a˜o de Montanha (CIMO),
Instituto Polite´cnico de Braganc¸a, Braganc¸a, Portugal; Laborato´rio
Associado para a Sustentabilidadee Tecnologia em Regio˜es de
Montanha (SusTEC), Instituto Polite´cnico de Braganc¸a, Campus
de Santa Apolo´nia,Braganc¸a, Portugal
xiii
xiv Listofcontributors
Daiane Ferreira Campos Departament of Physics, Federal
University ofSa˜o Carlos,Sa˜oCarlos,Sa˜o Paulo,Brazil
Alfredo Cassano Institute on Membrane Technology of the
National Research Council of Italy (CNR-ITM), University of
Calabria, Rende,Italy
Eulogio Castro Department of Chemical, Environmental and
Materials Engineering, Universidad de Jae´n, Jae´n, Spain; Center
for Advanced Studies in Earth Sciences, Energy and
Environment (CEACTEMA), Universidad de Jae´n, Jae´n, Spain
Carmela Conidi Institute on Membrane Technology of the
National Research Council of Italy (CNR-ITM), University of
Calabria, Rende,Italy
Adriano Gomes da Cruz Federal Institute of Education, Science
and Technology of Rio de Janeiro (IFRJ), Department of Food,
Rio de Janeiro,Brazil
Maria Norberta de Pinho Center of Physics and Engineering of
Advanced Materials (CeFEMA), Instituto Superior Te´cnico,
University of Lisbon, Lisbon, Portugal; Chemical Engineering
Department, Instituto Superior Te´cnico, University of Lisbon,
Lisbon,Portugal
Mar´ıa del Mar Contreras Department of Chemical,
Environmental and Materials Engineering, Universidad de Jae´n,
Jae´n, Spain; Center for Advanced Studies in Earth Sciences,
Energy and Environment (CEACTEMA), Universidad de Jae´n,
Jae´n, Spain
Halil Dertli Department of Chemical Engineering, Faculty of
Chemical and Metallurgical Engineering, Istanbul Technical
University, Istanbul, Turkey
Luana Cristina dos Santos Department of Food Engineering
and Technology, School of Food Engineering, University of
Campinas, Campinas, Sa˜oPaulo, Brazil
S. Duarte Serna Institute of Food Engineering for Development,
UniversitatPolite`cnicadeVale`ncia,Vale`ncia,Spain
Alba Cecilia Dura´n-Castan˜eda National Technological Institute
ofMexico, TechnologicalInstitute ofTepic, Nayarit, Mexico
A.L. Eusebi Department of Science and Engineering of
Materials, Environment and Urban Planning-SIMAU, Universita`
Politecnica delle Marche,Ancona, Italy
