Circular economy in food industry
| العنوان: | Circular economy in food industry |
|---|---|
| المؤلفون: | B Miloš Rajković, Danijel D. Milinčić, Dušanka Popović-Minić, Milena Zdravković |
| المصدر: | Zaštita materijala Zaštita materijala (2020) 61(3):229-250 |
| بيانات النشر: | Centre for Evaluation in Education and Science (CEON/CEES), 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | komina, food industry, Circular economy, vinska industrija, Food industry, Waste management, business.industry, cirkularna ekonomija, Raw material, Reuse, prehrambena industrija, wine industry, Product (business), Biofuel, Bioenergy, General Materials Science, Business, pomace, Exploitation of natural resources |
| الوصف: | The concept of the circular economy goes beyond the outdated idea of the linear economy, which involves the uncontrolled exploitation of natural resources, and the material flows from the factory through the user to the landfill. In the circular economy, the circle product - waste - product is closed. It is expected from the industry to function as a natural eco-system, and waste from one industry becomes a raw material to another industry, i.e. to stimulate circulation, from which the term circular originates. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Taking into account the projections for population growth on Earth, the food industry is expected to increase production, which inevitably carries an increase in the amount of generated waste. Organic components of vegetable waste are of interest for further use because they contain large quantities of highly valuable molecules. This paper aimed to show that waste from the food industry is not waste but a raw material that can be incorporated into other processes, which are the basic principles of circular economy - regeneration and circulation. The wine industry, as a major industry for the grape as raw material, creates large quantities of such waste. In the literature review are provided various innovative solutions that show what to do next with wine by-products, especially grape hush. Besides using in the industry of strong drinks, through composting or as a forage supplement, new solutions are presented. They are: the hush as a significant bioenergy source; the use of the most important substances from the hush, such as polyphenolic compounds, dietary fiber, tartaric acid, oils; the hush as a raw material for the production of biofuels, enzymes, biosurfactants, etc. Koncept cirkularne ekonomije prevazilazi zastareli koncept linearne ekonomije, koji podrazumeva nekontrolisanu eksploataciju prirodnih resursa i protok materijala od fabrike preko korisnika do deponije. U cirkularnoj ekonomiji dolazi do zatvaranja kruga: proizvod - otpad - proizvod. Od industrije se očekuje da funkcioniše kao prirodni eko-sistem i da otpad iz jedne industrije postaje sirovina u drugoj tj. da podražava kruženje, odakle potiče naziv cirkularna. Generalno, cirkularna ekonomija je opšti pojam koji obuhvata sve aktivnosti koje smanjuju, ponovo koriste i recikliraju materijale u procesima proizvodnje, distribucije i potrošnje. Uzimajući u obzir predviđanja o rastu populacije na Zemlji, od industrije hrane se očekuje porast proizvodnje, koji neminovno sa sobom nosi i povećanje količine generisanog otpada. Organske komponente otpada biljnog porekla interesantne su za dalje iskorišćenje, jer sadrže velike količine visoko vrednih molekula. Cilj rada bio je da se pokaže kako otpad iz prehrambene industrije nije otpad već sirovina koja se može uključiti u druge procese, osnovni principi cirkularne ekonomije - regenerativnost i kruženje. Vinska industrija, kao glavna industrija kada se radi o grožđu kao sirovini, stvara velike količine ovakvog otpada. U ovom pregledu literature data su razna inovativna rešenja koja pokazuju šta dalje raditi sa nus-proizvodima dobijanja vina, pre svega komine grožđa. Osim iskorišćenja u industriji jakih pića, putem kompostiranja ili kao dodataka stočnoj hrani, prikazana su nova rešenja - komina kao značajan bioenergetski izvor, iskorišćenje najvažnijih supstanci iz komine, kao što su polifenolna jedinjenja, dijetetska vlakna, vinska kiselina, ulja, zatim osvrt na kominu kao sirovinu za dobijanje biogoriva, enzima, biosurfaktanata, itd. |
| وصف الملف: | application/pdf; txt |
| تدمد: | 2466-2585 0351-9465 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d113b1e2cecedc7553ac0fa79c3551b https://doi.org/10.5937/zasmat2003229r6 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....4d113b1e2cecedc7553ac0fa79c3551b |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 24662585 03519465 |
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