VALUE ADDED PRODUCTS

FROM FOOD WASTE

 CONCEPT OF VALORIZATION
• Value creation from knowledge
• A by-product or waste made suitable and/ or available for economic use and / or social use
• Recovery of fine chemicals
• Production of precious metabolites and their conversion into competitive products/ services/
processes 2
 Disseminati
on of
research
results

Industry Demand-
developme driven trial
nt activities

Valorization

Stakeholder
Networking interactions
(technology (product
transfer) developme
nt)
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METHODS FOR VALORIZATION
OF FOOD PROCESSING WASTES

• Chemical conversions
• Thermo-chemical
conversions
• Extraction
• EXTRUSION
Extrusion
• Biological conversion
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EXTRACTION
• Separation process based on molecular
transport, leading to differences in
solubility
• Molecules pass from one phase to the
other under the effect of potential
difference
• Analysis and design of any extraction
process is influenced by:
• Equilibrium
• Material and energy balance
• Transport kinetics 5
 Equilibrium
• Arrives when the
chemical potential of the
desired substance is same
across all phases
Material & Energy Kinetics
Balance
• Every stage of extraction • R a t e o f m o l e c u l a r
should conserve material transport depends on
and energy diffusion coefficients
and turbulence
• In and out accumulation

FACTORS
• At this point, transport of • Determines the rate at
molecules of the desired which equilibrium is
substance stops approached
AFFECTING • Two phases brought in
contact for certain time
EXTRACTION • M a s s t ra n s fe r o c c u r s
between them
• Separation of the phases
(filtration, decantation,
centrifugation, squeezing,
draining, etc.)
• Can occur in same or
different devices

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EXTRACTION- METHODS
• Solvent used to solubilize and separate
desired solute from other materials
with lower solubility
• Types:
• Solid-liquid extraction
• Liquid-liquid extraction

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SOLID-LIQUID EXTRACTION

• Based on preferential dissolution

of components of a solid mixture
into a liquid solvent
• Solute extracted from a solid
phase
• Leaching/ elution>> when
extracting adsorbed solute
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SOLID-LIQUID EXTRACTION-
MECHANISM

• Penetration of solvent into solid

• Dissolution of extractable solute
• Transport of solute from interior
of solid to its exterior (diffusion)
• Dispersion of solute within the
bulk of the solvent by diffusion
and agitation
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SOLID-LIQUID EXTRACTION-
MECHANISM

• Solubilization may include

chemical changes produced by
the solvent
• Hydrolysis of insoluble polymers
into soluble monomers

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SOLID-LIQUID EXTRACTION

• E.g.
• Extraction of oil from oilseeds
using organic solvents
• Extraction of protein from
soyabean in production of soy
protein isolate

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LIQUID-LIQUID EXTRACTION

• Partitioning
• Transfer of solutes from one
solvent to another
• Solvents are immiscible or
partially miscible
• Water + nonpolar organic liquid

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LIQUID-LIQUID EXTRACTION-
MECHANISM

• Mixing (contacting)
• Phase separation
• Equilibrium reached when
chemical potential of the desired
solute is same in both pases

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LIQUID-LIQUID EXTRACTION

• Examples:
• Extraction of penicillin from
aqueous fermentation broth by
butanol
• Extraction of oxygenated
terpenoids from citrus essential
oils using etahno

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LIQUID-LIQUID EXTRACTION

• Uses in food industry:

• Downstream recovery of
fermentation products (e.g.
steroids, antibiotics)
• Transfer of carotenoids from
organic solvent to edible oils
• Terpene-less citrus oil

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SUPERCRITICAL FLUID
EXTRACTION

• https://youtu.be/Zb3hGA_97pQ?
si=0SsyxehMTteqG02n
• https://youtu.be/AipBc6yBOF4?si=w2ex
oHwy8WSw5Od-

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