Environmentally-Friendly Food Processing

340 Pages·2003·4.963 MB·English

by  B Mattsson, U Sonesson

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Environmentally-friendly
food processing
Edited by
Berit Mattsson and Ulf Sonesson
Published byWoodhead PublishingLimited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
Published in NorthAmerica byCRC PressLLC
2000Corporate Blvd,NW
Boca Raton FL33431
USA
First published 2003,Woodhead Publishing Limitedand CRC PressLLC
(cid:223) 2003,Woodhead Publishing Limited
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Woodhead Publishing LimitedISBN 1 855736772 (book); 1855737175 (e-book)
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Cover designbyThe ColourStudio
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Contributor contact details
Chapter 1 Chapter 2
Dr B. Mattsson Lic. Eng. J. Berlin
The Swedish Institute for Food and The Swedish Institute for Food and
Biotechnology (SIK) Biotechnology (SIK)
PO Box 5401 P.O Box 5401
SE-402 29 Go¨teborg SE-402 29 Go¨teborg
Sweden Sweden
Tel: [phone] Tel: [phone]
Fax: [phone] Fax: [phone]
E-mail: [email protected] E-mail: [email protected]
Dr U. Sonesson
The Swedish Institute for Food and
Chapter 3
Biotechnology (SIK)
PO Box 5401 Dr K. J. Kramer
SE-402 29 Go¨teborg Agricultural Economics Research
Sweden Institute (LEI)
PO Box 29703
Tel: [phone] 2502 LS The Hague
Fax: [phone] The Netherlands
E-mail: [email protected]
Tel: [phone]
Fax: + 31 70 361 56 24
E-mail: [email protected]
xii Contributor contact details
Chapter 4 Chapter 7
Dr L. Mila` i Canals Dr W. Pelupessy
Unitat de Qu´ımica F´ısica IVO
Edifici Cn, Universitat Auto`noma de University of Tilburg
Barcelona PO Box 90153
E-08193-Bellaterra (Barcelona) 5000 LE Tilburg
Spain The Netherlands
Tel: [phone] E-mail: [email protected]
Fax: + 34 93 581 29 20
E-mail: [email protected]
Chapter 8
Dr G. Clemente Polo
Departament de Tecnologia DrH.DalsgaardandDrA.W.Abbotts
d’Aliments COWI
Universitat Polite`cnica de Vale`ncia Parallelvej 2
Cam´ı de Vera s/n 2800 Kongens Lyngby
46022 Vale`ncia Denmark
Spain
Tel : [phone]
Fax: [phone]
Email : [email protected], [email protected]
Chapter 5
Dr C. Cederberg
Swedish Dairy Association Chapter 9
SE-105 46 Stockholm
Dr F. De Leo
Sweden
University of Lecce
73100 Lecce
E-mail:
Italy
[email protected]
Tel: [phone]
E-mail: [email protected]
Chapter 6
F. Ziegler
Chapter 10
The Swedish Institute for Food and
Biotechnology (SIK) Dr D. Dainelli
PO Box 5401 Cryovac Division
SE-402 29 Go¨teborg Sealed Air Corporation
Sweden Italy
Tel: [phone]
Tel: [phone]
E-mail: [email protected]
Fax: [phone]
E-mail: [email protected]
Contributors contact details xiii
Chapter 11 Logan
Utah 84322
Dr V. Haugaard
USA
The Royal Veterinary and
Tel: [phone]
Agricultural University
E-mail: [email protected]
Department of Dairy and Food
Science, Food Chemistry
Professor S. Hwang
Rolighedsvej 30
Environmental Bioprocess
DK-1958 Frederiksberg C
Engineering
Denmark
B.E.S.T. Laboratory
Tel: [phone] School of Environmental Engineering
Fax:[phone] POSTECH
E-mail: [email protected] Kyungbuk, Pohang
South Korea
Dr G. Mortensen
Arla Foods Innovation Tel: [phone]
Roerdrumvej 2 Fax: [phone]
DK-8220 Braband E-mail: [email protected]
Denmark
Tel: [phone]
Fax: [phone]
Chapter 14
E-mail:
[email protected] Dr C. Simoneau and B. Raffael
European Commission Joint Research
Centre
Institute for Health and Consumer
Chapter 12
Protection
Dr M. Song and Dr S. Hwang Unit Physical andChemical Exposure
School of Environmental Science and TP 260
Engineering 21020 Ispra
Pohang University of Science and Italy
Technology (POSTECH)
Kyungbuk, Pohang Tel: + 39 0332 785 889
South Korea Fax: + 39 0332 785 707
E-mail: [email protected]
Tel: [phone]
Fax: [phone]
Dr R. Franz
E-mail: [email protected]
Fraunhofer Institute for Process
Engineering and Packaging (IVV)
Giggenhauser Strasse 35
Chapter 13 85354 Freising
Germany
Professor C. Hansen
UMC-8700
E-mail: [email protected]
Utah State University
xiv Contributor contact details
Chapter 15 PO Box 1
3720 BA Bilthoven
Dr B. Weidema
The Netherlands
2-0 LCA Consultants
Borgergade 6, 1
E-mail: [email protected]
DK-1300 Copenhagen
Denmark
E-mail: [email protected] Chapter 17
Professor B. Notarnicola
Department of Commodities Science
Chapter 16 Faculty of Economics
University of Bari
H. van Zeijts, G.J. van den Born and
Via C. Rosalba, 53
M.W. van Schijndel
70124 Bari
Netherland Environmental
Italy
Assessment Agency
National Institute for Public Health
E-mail: [email protected]
and the Environment (RIVM)
1
Introduction
B. Mattsson and U. Sonesson, The Swedish Institute for Food and
Biotechnology (SIK)
The food industry is facing increasing pressure to improve environmental
performance, both from consumers and regulators responding to consumer
pressures.Environmentallyfriendlyfood processinghasbeendesigned toallow
food manufacturers to understand better the effects their activities have on the
environment and to take practical measures towards more sustainable
production.
Whendiscussingtheenvironmentalimpactoffoodproductionitisimportant
to use a holistic approach, a systems perspective. As an example, it is not
efficient to reduce the emissions from a processing plant if it results in, for
example, larger losses of raw material, which in turn increases the emissions
from agriculture. As the food supply chain is complex, environmental impacts
can occur in different places and different times for a single food product. Life
cycle assessment (LCA), discussed in Part I, provides a way of addressing this
problem. LCA is a means of assessing the environmental impact of a product
over its entire life cycle, from raw materials to the point of consumption. LCA
allows businesses to see their role as contributors to the overall environmental
impactofthesupplychain,andhowtheycanworkwithsupplierstoimprovethe
environmentalprofileofproductstheymanufacture. LCAalsogivesbusinesses
the opportunity to anticipate environmental issues and integrate the
environmental dimension into products and processes, rather than just manage
theenvironmentalimpactoftheirexistingoperations.PartIincludeschapterson
the principles of LCA and its application to the production of vegetable, fruit,
animal and seafood products as well as beverages such as coffee.
Important issues directly related to food processing are energy and waste
management.Foodproductioningeneralusessignificantamountsofenergyand
produces relatively large amounts of waste, particularly packaging waste, both
2 Environmentally-friendly food processing
fromsecondarypackagingandconsumerpackaging.Thefoodsector,atleastin
industrialisedcountries,isthesinglelargestuserofconsumerpackaging.These
issues are dealt with in Part II which concentrates on practical measures in
improvingenvironmentalperformance.Itincludeschaptersontrainingandways
of improving energy efficiency, waste treatment and recycling. There is also a
detailedcomparison ofintegratedcropmanagement andorganicfarmingwhich
allowsbusinessestomakemoreinformeddecisionsabouthowtheysourcemore
sustainablerawmaterials.Givenitsimportance,thereisadetaileddiscussionof
packaging, with chapters on ways of minimising packaging, methods of
recycling, assessing the safety and quality of recycled packaging materials and
the use of biobased packaging alternatives.
Wewishtothankalltheauthorsofthisbookfortheirtimeandefforttoshare
their knowledge of different fields. We hope that the readers of this book will
find it as interesting and inspiring as we do!
2
Life cycle assessment (LCA): an
introduction
J. Berlin, The Swedish Institute for Food and Biotechnology (SIK)
2.1 Introduction
Life cycle assessment (LCA) is a tool for evaluating the environmental impact
associated with a product, process or activity during its life cycle. LCA is
suitable for several purposes. LCA provides knowledge of a product and its
relatedenvironmentalimpact.Italsomakesitpossibletoisolatewhichstagesin
the life cycle of a process or product make the most significant contribution to
itsenvironmentalimpact.OtherreasonsforundertakinganLCAstudycouldbe
to assess improvements or alternatives, or to compare products, processes or
services. Environmental communication such as environmental product
declaration (EPD) can be based on LCA, and it can also be used as an
instrument in environmentally adjusted product development.
Life cycle assessment is one of the tools included in the larger area of
environmental systems analysis and is today one of the most commonly used
tools within the subject. LCA has its roots back in the 1960s, when interest in
energy requirement calculations started. During the oil shortage in the 1970s
research was undertaken which included life cycle thinking for energy
calculations and emissions released during energy production. However, after
the oil crisis subsided, interest in LCA faded, but with the increased interest in
the environment in the 1980s a revival of LCA occurred. Since 1990 LCA has
expandedenormously,andthenumberofstudies,publications,conferencesand
workshopsisstillgrowing(Lindahletal.,2001).TodayLCAisrecognisedasan
ISO standardised method (ISO 14040–14043, 1997–2000).