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Open Access Article
1 - The Effects of Irrigation with Innovative Compost Tea from Food Waste on Some Tomato Traits
Nasim Golestanehzadeh Javad Razmi Masoud HonarvarBackground and Aim: Food waste is one of the biggest challenges in today’s modern world and leads to greenhouse gas emissions and global warming issues. Converting organic waste into vermicompost and compost tea by efficient biotechnology methods could prevent nat MoreBackground and Aim: Food waste is one of the biggest challenges in today’s modern world and leads to greenhouse gas emissions and global warming issues. Converting organic waste into vermicompost and compost tea by efficient biotechnology methods could prevent natural resources depletion and decrease carbon footprint. These soil conditioners promote soil fertility, crop yields, soil resources conservation, and community health.Method: Based on this study, organic waste of the industrial kitchen of the science and research branch university, was converted to vermicompost. The compost tea was produced by a mixture of seaweed, vermicompost, molasses, and humic acid. Greenhouse studies to compare the effect of experimental treatments including irrigation level with compost tea 25, 50, and 100% and chemical fertilizer containing calcium nitrate, potassium sulfate, and 10-52-10 fertilizer on vegetative and biochemical traits of tomato (Karun variety) in six replications were performed.Results: The results showed that irrigation with 100% compost tea and chemical fertilizer, were not significantly different from each other and had the highest effect compared to other treatments. Irrigation with 100% compost tea had the greatest effect on leaf number (66 pieces), plant height (29.8 mm), root length (660 mm), and root fresh weight (29.84 mg). The highest number of flower clusters (8.94 clusters), root diameter (8.94 mm), peroxidase enzyme (3.5 µmol mg-1 protein min-1), chlorophyll a (14.44 mg g-1 FM), and total chlorophyll content (191.91 mg g-1 FM) obtained from 25% compost tea.Conclusion: There was no difference between irrigation with 25 and 100% compost tea, and chemical fertilizers. Furthermore, they had similar effects on most of the studied traits. So, irrigation with compost tea can decrease chemical fertilizers in tomato fields and leads to soil conservation. Manuscript profile -
Open Access Article
2 - Using agricultural wastes and food residues for algal cultivation
yasamin fayaz Masoud HonarvarIntroduction: In recent years, algae have been considered as a rich source of valuable nutrients and diverse bioactive compounds in different studies and have got noticed by many researchers. Providing a suitable carbon source for algae cultivation with the aim of nutri MoreIntroduction: In recent years, algae have been considered as a rich source of valuable nutrients and diverse bioactive compounds in different studies and have got noticed by many researchers. Providing a suitable carbon source for algae cultivation with the aim of nutritional and medicinal uses, has made the production process expensive.Materials and methods: Recently, various studies have been carried out on cultivation techniques of different types of algae based on the use of new and inexpensive carbon sources. Agricultural and food waste are rich sources of carbon. Annually, 1.3 percent of the total volume of food in the world is turned into waste. Therefore, many studies have investigated the use of food waste as a substrate for algae cultivation. For example the use of various wastes and by-products of food factories, surplus products and agricultural products and even food industry wastewater for algae cultivation. This article discusses some of the research conducted in this field.Results: Due to the significant sugar and carbon content in agricultural and food waste, they can be regarded as a great substrate for algae cultivation for using them toward various food, pharmaceutical and cosmetic applications. Independence of light in mixotrophic and heterotrophic cultivation has significantly reduced costs and space compared to autotrophic culture.Conclusion: According to the results of various studies, it can be expected that the heterotrophic method for cultivating algae by use of agricultural wastes and food residues will play an important role in meeting future nutritional needs. Manuscript profile -
Open Access Article
3 - Review of Unsegregated Food Wastes’ Circular Bioeconomy by Insects’ Assistance
Nassim Golestanehzadeh M. HonarvarIntroduction: Currently, unsegregated food waste in our country is one of the environmental and economic problems. while in some countries, there are some precise superseded and retributive legal rules to prevent the release of not separated household or commercial food MoreIntroduction: Currently, unsegregated food waste in our country is one of the environmental and economic problems. while in some countries, there are some precise superseded and retributive legal rules to prevent the release of not separated household or commercial food waste, thus, refusal these orders are accompanied by financial or social penalties.Materials and Methods: The last 5 years literature review on the management of these kind of wastes have been reviewed. Results: There are over 1,900 known species of edible insects. Cockroaches, caterpillars, bees, flies, and ants are the most popular. In this article, the use of these edible insects, which are used in some countries for human consumption, extraction of various sources such as protein or animal feed, has been mentioned and discussed as a solution for the use of these nonseparated food wastes containing plastics, which consequently, could be the aim of creating a green economic cycle for returning to nature and make economic exploitation.Results: Totally, the use of insects as a part of natural life cycles and as food and feed, especially in some developed and developing countries, has become one of the cost-effective and economic solutions to adjust the problem of non-separated food waste.Conclusion: Considering the country's economic and currency conditions, this can be an alternative solution, and these insects can be used as a source of protein for food and feed, or be used for biodiesels or agricultural purposes. Manuscript profile -
Open Access Article
4 - Waste management of Food industries in Rasht
Masoud Monavari Zahra Behjat Nejad Zanjani Mahsa AghakhaniRasht, as the center of Gilan province, has the highest number of food industries and since these industries in the northern part of the country, especially Gilan are the most dominant existing ones, it seemed necessary to study management conditions of the food industr MoreRasht, as the center of Gilan province, has the highest number of food industries and since these industries in the northern part of the country, especially Gilan are the most dominant existing ones, it seemed necessary to study management conditions of the food industries’ residuals through observation and filling in topic questionnaires in 40 active industrial units in Rasht. As the first step in this research, the food industries of the city were identified and classified based on their products. Then, active units were specified and their residuals’ management status was studied. Next, obtained data were analyzed using statistical softwares such as SPSS and other softwares were used for drawing relevant tables and diagrams. To study the quality of residuals and their compositions in each food industry group, the temporary storage places were surveyed and through filling in the questionnaires by those in charge the physical analysis of the residuals and the production levels were reviewed the results of which are as follows: Studies showed that the majority of food industries in Rasht did not pay close attention to environmental aspects, particularly the management of their residuals; they did not observe environmental regulations; they considered the cooperation of environment experts costly and problematic and often would not take any measure to analyze their residuals. It is noteworthy that among all food industries of the city only one of them was selected as the “Green Industry”. It was also found that bread, biscuit and drinks producing groups had the highest level of industrial wastes while bread, biscuit and drinks producing groups showed the highest level of domestic wastes. About 63% of the wastes from industrial residuals were recyclable; however only were practically recycled. The most frequent waste disposal methods exercised by the industries were selling (45.6%) and hygienic burying (32%). In addition, some industries burned a part (4.3%) of their wastes in a nonstandard way. The common way of keeping wastes until disposal was open stores in the factory that in itself could cause pollution. The major source of industrial wastes in food industries could be said to be from products (24.32%) and then those of packaging (20.58%). Moreover, the time periods of waste disposal in 48.2% of industries were case disposals and 15.4% of them were reported on a daily basis. Manuscript profile -
Open Access Article
5 - Producing Renewable Energy from Food Processing Wastes
Zohreh DidarFood processing plants consume huge amount of energy for converting raw material to final product so food industry accounts as one of seven high consumption industries. This industry as well as high energy requirement, producing large amount of solid and liquid wastes. MoreFood processing plants consume huge amount of energy for converting raw material to final product so food industry accounts as one of seven high consumption industries. This industry as well as high energy requirement, producing large amount of solid and liquid wastes. These wastes basically contain biodegradable organic compounds that their discharge to environment could cause serious pollution. Generally, large amount of these solid wastes discharge to landfill and liquid ones to rivers and oceans without any treatment. Recently, the strict environmental legislations restrict discharge of wastes to environment, so discharge of these materials is a big challenge for food industry. (Increasing the price of fuel and high cost of energy, encourage the researchers for finding approaches for producing low cost and green energy sources from food wastes). In this article some of the most important ways for converting food wastes to different form of energy such as biodiesel, Gasification, Anaerobic digestion, Thermal liquefaction and ethanol production is discussed. Manuscript profile -
Open Access Article
6 - Investigating and Comparing Two Methods of Drying Food Waste and Energy Consumption in a Cabinet Dryer
Ahmad khaloahmadi Behfar Farzaneh Omid Reza RoustapoorProviding new solutions to control wet waste is one of the most important issues in maintaining public health. A good solution in order to manage of food waste for benefits of environmental, economic and agriculture is drying. Drying will reduce waste and increase prese MoreProviding new solutions to control wet waste is one of the most important issues in maintaining public health. A good solution in order to manage of food waste for benefits of environmental, economic and agriculture is drying. Drying will reduce waste and increase preservation by reducing moisture. In this regard, two types of methods for drying food waste with conventional tray pattern, and tray with Central and lateral airflow pattern in cabinet dryer were studied. The effect of three temperatures of 50, 60 and 70 ° C and three velocities 1, 1.5 and 2 m / s with thickness of 3 cm on the energy consumption were investigated. In addition, drying kinetics and drying intensity diagrams were extracted. The results showed that the in the central and lateral airflow pattern, temperature is an important factor that affects in the drying of food waste. The energy consumption in the tray with central and lateral airflow pattern is more than the conventional tray pattern. Manuscript profile -
Open Access Article
7 - An overview of single cell protein production from waste products
Nahayeh Najafi Payman RajaeiFood waste is a serious problem with negative environmental and economic consequences. Unused food (whether as waste or by-products referred to as food residue) is a source of carbohydrates, lipids, proteins, vitamins, minerals and bioactive compounds. which can be used MoreFood waste is a serious problem with negative environmental and economic consequences. Unused food (whether as waste or by-products referred to as food residue) is a source of carbohydrates, lipids, proteins, vitamins, minerals and bioactive compounds. which can be used to prevent them from being thrown away in an alternative or secondary cycle. Current investigations in the direction of using food residues for single cell protein bioengineering, addressing aspects of production, nutrition and safety, are the main perspectives of SCP production. SCP are obtained from various microorganisms, including fungi, bacteria, yeasts and algae, in pure form or a mixture of these. SCPs generally contain a high percentage of protein and are a source of essential amino acids including methionine, threonine and lysine. Using food residues as a substrate for SCP production reduces production costs. However, the challenges of optimization on an industrial scale remain strong. The use of food waste and agricultural by-products can be a promising alternative for protein production. Manuscript profile -
Open Access Article
8 - Food Losses and Waste: A Global Overview with a Focus on Near East and North Africa Region
سینیشا بریان روبرتو کاپونه فیلیپ دبس حمید البلالیFood losses refer to edible food mass decrease throughout the human food chain. Food losses occurring at consumption stage are called food waste. Food Losses and Waste (FLW) represent one of the most critical social, economic and ecological challenges facing humanity, b MoreFood losses refer to edible food mass decrease throughout the human food chain. Food losses occurring at consumption stage are called food waste. Food Losses and Waste (FLW) represent one of the most critical social, economic and ecological challenges facing humanity, besides being also an ethical issue. FAO data show that roughly one-third of food produced for human consumption is lost or wasted. There are no precise and accurate data regarding food waste in Near East and North Africa (NENA) region. The review paper aims at providing insights about the extent of FLW in NENA region with a special focus on Arab countries and Iran. The paper explores linkages between food waste and food security. Moreover, it analyses the economic and environmental implications of FLW. FLW vary depending on food type, country and season. Generally speaking, postharvest losses are significant in this region for most of commodity groups. It is estimated that FLW amount to 34% of food supply in NENA region. FLW undermine the very foundations of food security and amount to major depletion of resources (e.g. water, land, energy) and produce needlessly greenhouse gases. They also represent a wasted investment that reduces farmers’ incomes and increase consumers’ expenses. Therefore, food waste reduction is crucial for improving the sustainability of the food supply chain and achieving food and nutrition security in the region. Manuscript profile
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