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Littérature scientifique sur le sujet « Apple juice industry waste »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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Articles de revues sur le sujet "Apple juice industry waste"

Hanh, Nguyen Thi, Nguyen Thi Trang, Nguyen Thi Minh Anh, Nguyen Thi Huong, Nguyen Van Hung, and Vu Thu Trang. "Removal of Tannins from Cashew (Anacardium Occidentale l.) Apple Juice in Binh Phuoc (Viet Nam) by Using Enzymatic Method." Journal of Law and Sustainable Development 11, no. 8 (2023): e840. http://dx.doi.org/10.55908/sdgs.v11i8.840.

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Objective: The study was conducted to identify the optimum condition for maximum tannin removal in cashew apple juice by enzymes. Tannin is the cause of astringency and reduces sensory value, which lead to underestimating the by-product of the cashew nut industry. The result of the study will help to utilize and convert cashew apples into a nutritious juice product, contributing to zero waste life and sustainable food production. Method: The study was conducted by examining the parameters of the detannying process by tannase enzyme and tannase combined with pectinase. The parameters for tannas

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Putra, Nicky Rahmana, Dwila Nur Rizkiyah, Ahmad Hazim Abdul Aziz, et al. "Waste to Wealth of Apple Pomace Valorization by Past and Current Extraction Processes: A Review." Sustainability 15, no. 1 (2023): 830. http://dx.doi.org/10.3390/su15010830.

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Every year, more than 50 million metric tons of apples are produced, and apple pomace is frequently discarded as waste in the food industry. Apple pomace, a byproduct of apple juice and cider production, is used as a sustainable raw material to make valuable products such as nutraceuticals and pectin. Apple pomace contains a substantial amount of antioxidant compounds, which have been related to several health advantages. Therefore, valuable components extracted from this byproduct may be used in the food and pharmaceutical industries. The common and new technologies to obtain valuable product

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Neshovska, Hristina. "DETERMINATION OF THE CHEMICAL AND MINERAL COMPOSITION OF APPLE POMACE IN RELATION TO ITS UTILISATION AS AN INNOVATIVE FEED RAW MATERIAL." Tradition and Modernity in Veterinary Medicine 9, no. 1 (2024): 72–80. https://doi.org/10.5281/zenodo.12743918.

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Globally, the food industry is one of the largest and fastest-growing industries. However, food production is also associated with the generation of tons of waste, which has a serious negative impact on the environment. Almost 50 % of fruits used for freshly squeezed juice production become waste. Animal husbandry and especially feed raw materials cultivation also has a serious ecological footprint on nature. The inclusion of these waste products in the feeding of farm animals could help to reduce economic losses, having a positive environmental effect as well. In this regard, the aim of

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Petrović, Marija, Sonja Veljović, Nikola Tomić, et al. "Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage." Food Technology and Biotechnology 59, no. 3 (2021): 282–94. http://dx.doi.org/10.17113/ftb.59.03.21.6759.

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Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilized. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueurs formulation was investigated. Experimental approach. Apple and chokeberry liqueurs (LA and LC) were produced from

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Kolanowski, Wojciech. "Perspective of Using Apple Processing Waste for the Production of Edible Oil with Health-Promoting Properties." Applied Sciences 14, no. 7 (2024): 2932. http://dx.doi.org/10.3390/app14072932.

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(1) Background: The effective management of waste and by-products generated in the food industry helps development and implementation of ranges of health-promoting products. The manufacturing of apple juice and cider results in the generation of large quantities of apple pomace. (2) Methods: This paper outlines the concept of a technological process for industrial-scale production of edible oil with a health-promoting fatty acids profile using dried apple pomace as a raw material. (3) Results: Described approach allows for innovative and profitable industrial-scale utilization of the pomace ge

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Buțerchi, Ioana, Liliana Ciurlă, Iuliana-Maria Enache, Antoanela Patraș, Gabriel-Ciprian Teliban, and Liviu-Mihai Irimia. "Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks." Foods 14, no. 15 (2025): 2560. https://doi.org/10.3390/foods14152560.

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Beetroot peel, an underutilised by-product of the food industry, has significant potential for valorisation due to its high content of bioactive compounds and natural pigments. This study aimed to sustainably reintroduce beetroot peel into the food chain by enriching the nutritional value of dehydrated apple snacks. Five experimental formulations of apple slices were developed: dipped in 5% RBPP in water, dipped in 10% RBPP in water, dipped in 5% RBPP in 50% lemon juice, dipped in 10% RBPP in 50% lemon juice all seasoned with cinnamon powder, and a control formulation. The biochemical analysis

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Wang, Zhuoyu, Andrej Svyantek, Zachariah Miller, and Aude A. Watrelot. "Fermentation Process Effects on Fermented McIntosh Apple Ciders." Fermentation 10, no. 3 (2024): 115. http://dx.doi.org/10.3390/fermentation10030115.

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This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, an

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Zakariashvili, Nino, Izolda Khokhashvili, Lali Kutateladze, et al. "A New Functional Food Additive - Biomass Obtained by Bioconversion of Apple Juice Production Waste." International Journal of Environmental and Agriculture Research 11, no. 5 (2025): 08–14. https://doi.org/10.5281/zenodo.15552007.

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Abstract— Functional food products rich in bioactive compounds (protein, lipids, vitamins, etc.) are especially demanded and popular in the modern food market. Due to its easy availability and low cost, apple juice production waste, which is produced in thousands of tons in Georgia, can be considered as a promising raw material for the production of functional food. Mycoprotein-enriched, easily digestible, non-toxic biomass was obtained as a result of successive experiments carried out in the biotechnology laboratory of the Durmishidze Institute of Bioch

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Škorjanc, Andreja, Sven Gruber, Klemen Rola, Darko Goričanec, and Danijela Urbancl. "Advancing Energy Recovery: Evaluating Torrefaction Temperature Effects on Food Waste Properties from Fruit and Vegetable Processing." Processes 13, no. 1 (2025): 208. https://doi.org/10.3390/pr13010208.

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Most organic waste from food production is still not used for energy production. From the perspective of energy production, one option is to valorise the properties of organic waste. The fruit juice industry is growing rapidly and generates large amounts of waste. One of the main wastes in food and fruit juice processing is peach pits and apple peels. The aim of this study was to analyse the influence of torrefaction temperature on the properties of food waste, namely apple peels, peach pits and pea shells, in order to improve their energy value and determine their potential for further use an

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Viegas, Ândria, Maria João Alegria, and Anabela Raymundo. "Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis." Gels 10, no. 9 (2024): 580. http://dx.doi.org/10.3390/gels10090580.

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Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G′), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature s

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Thèses sur le sujet "Apple juice industry waste"

Van, Schalkwyk Nico. "The combination of UASB and ozone technology in the treatment of a pectin containing wastewater from the apple juice processing industry." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50124.

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Thesis (MSc Food Sc )--Stellenbosch University, 2004. ENGLISH ABSTRACT: The South African apple juice processing industry is growing rapidly and during the harvesting season the wastewater volumes and organic loads increase significantly with a considerable environmental impact. These larger apple juice processing wastewater (AJPWW) volumes and chemical oxygen demand (COD) loads subsequently lead to faster increases in the organic loading rate (OLR) of an upflow anaerobic sludge bed (UASB) wastewater treatment system and it is necessary to know if the treatment system can handle such

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El, Hajj Assaf Christelle. "Patulin, main mycotoxin of the apple industry : regulation of its biosynthetic pathway and influence of processing factors in cloudy apple juice production." Thesis, Toulouse, INPT, 2018. http://www.theses.fr/2018INPT0148/document.

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Parmi les maladies affectant les pommes, la moisissure bleue causée par Penicillium expansum est une préoccupation majeure. Elle cause des pertes de rendement et de qualité dues également à la production de mycotoxines telles que la patuline (PAT) et la citrinine (CIT). La PAT est la plus alarmante en raison de ses propriétés cytotoxiques, génotoxiques et immunosuppressives.L'Union européenne (UE) a établi des réglementations spécifiques pour protéger la santé des consommateurs et des niveaux maximaux de 50 g / kg sont fixés pour les jus de fruits et les produits dérivés, 25 g / kg pour les pu

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Drew, Margaret Jane. "Optimisation of the Ion exchange juice treatment plant at Ashton Cellars." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52389.

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Thesis (MScEng)--University of Stellenbosch, 2001. ENGLISH ABSTRACT: Recently concern has been raised regarding effluent from wine cellars, as it often does not comply with environmental legislation. It was with this in mind that the effluent problem at Ashton Cellars was addressed. After carrying out a water audit of the plant, described in Chapter 3, it was concluded that the ion exchange plant is a significant contributor to the low pH and high conductivity of the effluent dam. Decreasing the effluent from the ion exchange plant should therefore help in improving the total effluen

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Johansson, Matilda. "Produktion av bakteriell cellulose genom användning av det symbiotiska förhållandet mellan bakterier och jäst som används vid Kombuchatillverkning." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23293.

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Different factors such as growing environmental awareness due to the increasing negative impact of persistent plastic wastes, the uncontrollable price variations of the raw material and the rapid depletion of reserves have increased the interest in research regarding polymers derived from renewable sources to replace petroleum-based materials. One of the earth’s most abundant macromolecules is cellulose. The production of cellulose from another resource replaces and reduces the demand from plants, the other resource being cellulose from a bacterial system. Bcaterial cellulose film were produc

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Angadam, Justine Oma. "Tertiary biovalorisation of Grape pomace." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2836.

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Thesis (Masters of Environmental Health)--Cape Peninsula University of Technology, 2018. In the Western Cape, South Africa and other regions globally, grape pomace (GP) is one of the abundant agro-waste from the winery industry. This study reports on the hyper-extraction of fermentable sugars from GP treated with white rot fungi (WRF) Phanerochaete chrysosporium BKMF 1767 to facilitate improved biovalorisation for total reducing sugars (TRS) extraction in conjunction with Nepenthes mirabilis digestive fluids. TRS were quantified using the 3,5-dinitrosalicylic acid (DNS) reagent method. The

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Candrawinata, Vincent I. "Extraction and utilisation of apple juice pomace phenolics." Thesis, 2015. http://hdl.handle.net/1959.13/1060198.

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Research Doctorate - Doctor of Philosophy (PhD) Apples are one of the most cultivated and consumed fruits worldwide. In the Western diet, apples are a major contributor of dietary phenolics. Approximately a third of the apples produced are processed into apple juice. Upon being processed into juice, there is a significant loss in the total phenolic content and antioxidant activity, indicating that most of the phenolics are retained in the waste, called pomace. The current industrial practice of discarding the pomace as waste makes this raw material a potential economical source of phenolics

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Fernandes, Pedro António Rodrigues. "Revisiting the chemistry of apple pomace: the byproduct of juice concentrates industry." Doctoral thesis, 2019. http://hdl.handle.net/10773/29893.

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During the extraction of apple juice an insoluble residue, called apple pomace, is generated. Apple pomace represents the fruit cell wall material, identified as a source of polysaccharides and polyphenols. However, apple pomace is mostly discarded by the industries. In the one hand, this occurs because some polysaccharides and polyphenols still correspond to molecules of unknown applications and structures resulting from oxidation phenomena that occur during juice extraction. On the other hand, the industries lack drying methodologies capable of meeting their needs for valorization of apple p

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Livres sur le sujet "Apple juice industry waste"

Office, General Accounting. Pesticides: FDA's investigation of imported apple juice concentrate : fact sheet for the Honorable Frank Horton, House of Representatives. The Office, 1986.

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Office, General Accounting. Pesticides: EPA's efforts to collect and take action on exposure incident data : report to Senator Harry M. Reid, U.S. Senate. U.S. General Accounting Office, 1995.

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Office, General Accounting. Pesticides: Need to enhance FDA's ability to protect the public from illegal residues : report to congressional requesters. The Office, 1987.

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Office, General Accounting. Pesticides: Better data can improve the usefulness of EPA's benefit assessments : report to the chairman, Subcommittee on Health and the Environment, Committee on Energy and Commerce, House of Representatives. GAO, 1991.

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Office, General Accounting. Pesticides: Economic Research Service's analyses of proposed EPA actions : briefing report to the chairman, Subcommittee on Oversight and Investigations, Committee on Energy and Commerce, House of Representatives. The Office, 1989.

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Office, General Accounting. Pesticides: A comparative study of industrialized nations' regulatory systems : report to the Chairman, Committee on Agriculture, Nutrition, and Forestry, U.S. Senate. The Office, 1993.

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Office, General Accounting. Pesticides: Adulterated imported foods are reaching U.S. grocery shelves : report to the Chairman, Subcommittee on Oversight and Investigations, Committee on Energy and Commerce, House of Representatives. The Office, 1992.

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Office, General Accounting. Pesticides: A comparative study of industrialized nations' regulatory systems : report to the chairman, Committee on Agriculture, Nutrition, and Forestry, U.S. Senate. GAO, 1993.

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Office, General Accounting. Pesticides: Limited testing finds few exported unregistered pesticide violations on imported food : report to the chairman, Committee on Agriculture, Nutrition and Forestry, United States Senate. GAO, 1993.

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Office, General Accounting. Pesticides: USDA's research to support registration of pesticides for minor crops : briefing report to the Chairman, Committee on Agriculture, House of Representatives. U.S. General Accounting Office, 1992.

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Chapitres de livres sur le sujet "Apple juice industry waste"

Büyükselçuk, Elif Çaloğlu. "State of the Art of Apple Waste in the Circular Economy." In Perspectives on the Transition Toward Green and Climate Neutral Economies in Asia. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-8613-9.ch022.

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With the increasing world population, the use of resources has accelerated, environmental problems have increased, and the climate crisis has been faced. As in many sectors, investments are made for the changing process in industry, food, agriculture, livestock, and similar fields. Studies are carried out to evaluate various fruit and vegetable wastes obtained as a result of agricultural activities all over the world. One of these products is apple. In the literature, there are studies on waste generated after processing apple fruit as fruit juice or other apple products. It would not be corre

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ÖZTÜRK, Hasan Sabri, and H. Kağan YENİÇERİ. "SÜRDÜRÜLEBİLİR ATIK YÖNETİMİ UYGULAMALARI." In GIDA, SU KAYBI ve İSRAFI. Türkiye Bilimler Akademisi, 2024. http://dx.doi.org/10.53478/tuba.978-625-6110-08-3.ch08.

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This article examines the necessity and benefits of using wastes as raw materials, separating their valuable components, and reusing them. The aim is to prove that recyclable products can be created from domestic or industrial plants or animal wastes. It has been examined with reasons and examples that these substances, which cause problems in their current state, are raw materials and that a sustainable life can be achieved in this way. This will reduce additional threats to natural resources already nearing depletion and provide easier access to quality food. Wastes such as cherry stalks, on

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Rais, Nadeem, Akash Ved, Rizwan Ahmad, and Manoj Kumar. "Valorization potential of custard apple seeds." In Valorization of Fruit Seed Waste from Food Processing Industry. Elsevier, 2024. http://dx.doi.org/10.1016/b978-0-443-15535-2.00002-5.

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Sudha, M. L. "Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy." In Flour and Breads and their Fortification in Health and Disease Prevention. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10036-4.

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Suhag, Rajat, and Alessandra Gasparini. "Apple seeds: promising source of bioactive compounds with immense bio-functionalities." In Valorization of Fruit Seed Waste from Food Processing Industry. Elsevier, 2024. http://dx.doi.org/10.1016/b978-0-443-15535-2.00001-3.

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Sharma, Sonia, Alka Sagar, Saurabh Singh Yadav, and Shalini Rai. "Production of value added products from fruit juice residues using enzyme technology." In Value-Addition in Agri-food Industry Waste Through Enzyme Technology. Elsevier, 2023. http://dx.doi.org/10.1016/b978-0-323-89928-4.00027-4.

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"11: Extraction, Isolation and Utilisation of Bioactive Compounds from Fruit Juice Industry Waste." In Utilisation of Bioactive Compounds from Agricultural and Food Waste, edited by Suwimol Chockchaisawasdee and Costas E. Stathopoulos. CRC Press, 2017. http://dx.doi.org/10.1201/9781315151540-12.

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Chuenkaek, Tapanee, Tu Minh Tran Vo, Keita Nakajima, and Takaomi Kobayashi. "Pectin Materials Sourced From Agriculture Waste." In Advances in Chemical and Materials Engineering. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-0003-9.ch011.

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For abundant citrus fruits, the perspective involves effectively utilizing waste materials such as citrus peels and apple pomace. The pursuit of sustainable pectin sourcing has also driven innovation in extraction techniques. Conventional pectin extraction methods are gradually giving way to more environmentally friendly and green extraction methods. The appeal of pectin lies in its diverse range of applications across various industries. Apart from its traditional uses in the food industry as a gelling agent and stabilizer, pectin has ventured into new frontiers in fields such as packaging, m

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Das, Minerva, Kasarla Kruthi, and Kasarla Shruthi. "Cultivating Transformational Leadership for Sustainable Business." In Promoting Sustainable Gastronomy Tourism and Community Development. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-1814-0.ch002.

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This case study explores the transformation of Eat Raja, a zero-waste juice shop in Bengaluru, founded by Anand Raaj. It delves into the challenges and successes of embracing sustainability and transformational leadership in the food and beverage industry and examines how Eat Raja has become an inspiration for environmental change. Furthermore, it discusses how one man's vision can drive substantial positive change in society. By shedding light on Eat Raja's journey, it aims to inspire others to follow the path of sustainable and environmentally responsible business practices.

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Patel, Shefali, Susmita Sahoo, Vinay Kumar, Sivarama Krishna Lakkaboyana, and Ritu Pasrija. "Use of Date Palm Fruit Processing Wastes to Produce High-Value Products." In Waste Valorization for Value-added Products. BENTHAM SCIENCE PUBLISHERS, 2023. http://dx.doi.org/10.2174/9789815123074123010009.

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Fruits of the date have found great value in human nutrition because of their rich content of essential nutrients. Tons of palm fruit waste are being discarded daily. Waste such as date holes represents 10% of date fruit. Within the framework of the bio-economy, there is a high potential for date waste use in ligne-cellulosic products in a broad spectrum of bio-industries. Extensive and varied biomolecules may capture energy for use in the pharmaceutical industry as an active pharmaceutical ingredient (API), or in the development of nutraceuticals without using them as substrates for mass prod

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Actes de conférences sur le sujet "Apple juice industry waste"

Virmond, Elaine, Robson L. Schacker, Waldir Albrecht, et al. "Combustion of Apple Juice Wastes in a Cyclone Combustor for Thermal Energy Generation." In ASME 2009 3rd International Conference on Energy Sustainability collocated with the Heat Transfer and InterPACK09 Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/es2009-90152.

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The thermal conversion of biomass fuels using different combustion technologies has increased worldwidely in the latest years due to the energetic exploitation potential of wastes as well as to the strong increase of environmental consciousness in the industrial sector. In this work the bagasse obtained from the apple juice industry (AB) was characterized and the gaseous emissions resulting from its combustion in a pilot scale cyclone combustor were measured and compared to limits imposed by Brazilian and international current legislations. Wood and wood-based materials are extensively used as

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Cárcel, Juan A., Matheus P. Martins, Edgar J. Cortés, Carmen Rosselló, and Ramón Peña. "Influence of the temperature and ultrasound application in drying kinetics of apple skin." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7889.

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The great amount of waste produced by food industry contains interesting bioactive compounds. The extraction of these compounds requires the by-products previous stabilization being the convective drying one of most used techniques to this end. Drying conditions can affect both drying kinetics and final quality of products. The apple skin, byproduct of apple juice or cider industries, is rich in functional compounds such as polyphenols or vitamin C. The main goal of this contribution was to quantify the influence of temperature and ultrasound application in drying kinetics of apple skin. For t

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Cárcel, Juan A., Matheus P. Martins, Edgar J. Cortés, Susana Simal, Antonio Mulet, and Nieves Pérez-Muelas. "Influence of drying temperature and ultrasound application in some quality properties of apple skin." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7890.

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The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of

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Kokh, D. A., and Zh A. Kokh. "Concentrated juice from fruits of small-fruited apple trees - As a semi-finished product for the food industry." In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0068564.

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Davitadze, Nazi, and Irina Bejanidze. "VALORIZATION OF CITRUS FRUIT PROCESSING WASTE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/5.1/s20.38.

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Currently, the food industry accounts for the largest amount of waste, a third of which is waste from the processing of fruits into natural fruit juices, the consumption of which has recently increased significantly due to health problems among the population. The transition to a healthier and more natural lifestyle involves reducing the consumption of soft drinks, which can contain high concentrations of sugars, artificial colors, preservatives, and increasing the production of natural juices. Studies were carried out on citrus fruits: mandarin, lemon, orange and pomelo. The possibility of va

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Yıldız, Dilay, Duygu Benzer Gürel, Özlem Çağındı, and Semra Kayaardı. "Investigation of Waste Grape Pulp for Healthy, Functional Beverage Production." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.021.

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Turkey, where different ecologies coexist, has great potential in fruit and vegetable production. Turkey, which has suitable climate and soil conditions, offers wide opportunities, especially in the field of viticulture and is an important center in the world with its rich grape gene potential. Grapes, which are rich in bioactive components, have an important place in the country's economy and social life for reasons such as providing raw materials to the food industry sector, creating employment opportunities, and having a high export potential, as well as being a valuable nutrient. Nowadays,

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Widmer, Wilbur, Weiyang Zhou, and Karel Grohmann. "Converting Citrus Waste to Ethanol and Other Co-Products." In ASME 2009 Citrus Engineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/cec2009-5502.

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Conversion of citrus processing waste (CPW) generated during juice production into value added co-products is an important aspect of the juice industry as it offers a solution to waste disposal issues. Currently the practice of drying citrus waste to produce citrus pulp pellets (CPP) for use as cattle feed is profitable. However, until the recent rise in value, CPP value was marginal and often did not meet production costs. Another concern has been volatile organic emissions during CPP production. Only one third of the residual peel oil present in citrus waste is recovered during CPP productio

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Negrea, Monica, Ileana Cocan, Ersilia Alexa, Diana Obistioiu, and Calin Jianu. "VALORIZATION OF POME FRUITS WASTE INTO FUNCTIONAL CANNED PRODUCTS IN THE CONTEXT OF "ZERO WASTE" SYSTEM." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.48.

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Currently, in order to respond to the needs of the human population and food security issues worldwide, it is necessary to implement strategies for recovery and transformation of waste from the food industry into a circular system of production and consumption. Fruit waste such as peels and seeds have a high waste rate worldwide. These wastes have a high nutritional content, suggesting a potential for use in the food industry. Pome fruits (apples, pears and quince) belong to Rosaceae family, have tough central core which contains small seeds. These fruit wastes are rich in nutrients, especiall

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Chaovasuteeranon, Sarin, Firadao Boonmalert, Najwa Yanya Santiworakun, Acharee Suksuwan, Winai ,. Dahlan, and Nureesun Mahamud. "Characterization of Chitin Extracted from Apple Snail (Pomacea canaliculata) Shells: A Preliminary Study for Chitosan Production." In The International Halal Science and Technology Conference 2024 (IHSATEC): 17th Halal Science Industry and Business (HASIB). Yayasan Sinergi Riset dan Edukasi, 2024. https://doi.org/10.31098/hst24148.

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Background – GGolden apple snails (Pomacea canaliculata) are major pests in rice fields, causing significant challenges for farmers. Chemical controls leave sharp residual shells, increasing risks of leptospirosis and medical costs. While golden apple snails in Thailand are used for animal feed and wastewater treatment, they remain underutilized. Their shells, containing 20-50% chitin, can be extracted into chitosan-a non-toxic natural polymer suitable for Halal applications in health-related industries. Chitosan from snail shells offers an eco-friendly solution to reduce agricultural issues a

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