Recovering of Added-Value Products from FVW Upgrading Concept

RECOVERING OF ADDED-VALUE PRODUCTS FROM FVW (UPGRADING CONCEPT) 

Thus the introduced concept is a further step toward environmentally gentle manufacturing. The concept does not present any immediate patent solutions or recipes, because industrial food production is an interactive process, which needs to fulfill all three conditions quality, efficiency, and environmental protection as mentioned above. The result is a step-by-step waste reduction with simultaneously rising productivity, not obtained by restrictions but by opportunities. 

Important factor for the upgrading process is the development of a procedure using technical standard equipment. Goal of the upgrading is a product with desired, reproducible properties designed under economical and ecological conditions. 

The exploitation of by-products of fruit and vegetable processing as a source of functional compounds and their application in food is a promising field. The highly valuable composition of apple pomace and possible strategies of utilization by SSF have recently been reviewed by Vendruscolo et al. (2008). 

TABLE 3.5 Bioprocesses using apple pomace as substrate (Vendruscolo et al, 2008) 

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