Food Processing Waste Technology - Waste Utilization Technologies

Strict environmental regulations and high waste discharge costs have forced food processors to find ways to better treat and utilize processing wastes. Environmentally sound processes which minimize the waste disposal problem as they produce marketable value-added products are developed.

Rapid BOD Removal

Development of improved methods for rapid removal of BOD and acidity from high-strength food processing waste effluents.

Microbial Conversion

Novel processes for microbial conversion of food processing solid residues into organic acids and other food ingredients (natural flavors, pigments and dietary fibers).

New Enzyme Systems

Valuable substances produced by GRAS organisms can be growing on food processing wastes. Diacetyl reductase, for example, has been isolated, purified, and characterized. This enzyme is now under evaluation as a diagnostic tool for rapid detection of diacetyl in beverages and foods.

A lipase with a unique specificity for unsaturated fatty acids was produced by Geotrichum candidum grown on sauerkraut brine. This enzyme is of industrial interest for the production of specialty chemicals from fats and oils.

b-glucosidase was produced by Aspergillus niger grown on fruit pomace. This enzyme is now under investigation for enzymatic release of natural flavors from food processing residues.

Commercial-scale waste fermenters.

Contact:

Dr. Yong D. Hang - (Tel: 315-787-2265) Email: Yong_Hang@Cornell.edu