Agricultural wastes : characteristics, types, and management

Description

Agricultural wastes (AW) can be defined as the residues from the growing and processing of raw agricultural products such as fruits, vegetables, meat, poultry, dairy products and crops. Agricultural wastes can be in the form of solid, liquid or slurries depending on the nature of agricultural activities. Furthermore, agricultural industry residues and wastes constitute a significant proportion of worldwide agricultural productivity. Although the quantity of wastes produced by the agricultural sector is significantly low compared to wastes generated by other industries, the pollution potential.  Read more... AGRICULTURAL WASTES: CHARACTERISTICS, TYPES AND MANAGEMENT AGRICULTURAL WASTES: CHARACTERISTICS, TYPES AND MANAGEMENT Library of Congress Cataloging-in-Publication Data Contents Preface Chapter 1: Recycling of Agricultural Wastes: Treatment and Uses Abstract 1. Introduction 2. AW Produced in the Mediterranean Region: Qualitative and Quantitative Characteristics 2.5. Rice Straw 3. Technologies for the Recycling of Agricultural Wastes in Intensive Crop Production Systems Developed so Far in the Mediterranean Countries 3.1. Basic Principles of the Composting Process. 3.2. Limitations of the Composting Process4. Policy Issues for Agricultural Wastes in Europe and Mediterranean Countries 5. Zeolites in Agricultural Waste Reuse Processes 5.1. Physical and Chemical Properties of Zeolites 5.2. Clinoptilolite 5.3. Zeolites for AW Treatment 5.3.1. Zeolites in Composting Processes 5.3.2. Zeolites in Piggery Wastes Treatment 5.3.3. Zeolite Combined with Organic Manure 6. Production of Adsorbents either Biosorbents or Pyrolized/Activated Carbons from Agricultural Wastes 6.1. Organic Compounds (Dyes, Pesticides, Pharmaceuticals, Industrial Solvents) Removal. 6.2. Heavy Metals and Other Ions Removal7. Production of Membranes from Agricultural Wastes Conclusion References Chapter 2: Current Utilization of Dairy Industry Co-Products 1. Current Status of Major Dairy Streams Production and Their Utilization 2. Major Applications of Whey Permeate 2.1. Agricultural Applications of Whey Permeate 2.1.1. Land Spreading 2.1.2. Animal Feed 2.1.3. Chemical and Cosmetics Applications of Whey Permeate 2.1.3.1. Solvents 2.1.3.2. Exopolysaccharides 2.1.3.3. Biosurfactants 2.2. Major Food Applications of Whey Permeate. 2.2.1. Lactose Characteristics and Applications2.2.2. Lactose Recovery Processes 2.2.3. Lactose Derivatives 2.2.3.1. Lactic Acid 2.2.3.2. Lactulose 2.2.3.3. Tagatose 2.2.3.4. Galactooligosaccharides 2.2.3.5. Other Lactose Derivatives 2.2.4. Naturally Occurring Oligosaccharides 2.2.5. Naturally Occurring Peptides 2.2.6. Whey Permeate As Substrate for Bacteriocin Production 2.2.7. Minerals: A Need of Developing Feasible Desalination Processes 3. Whey Permeate As a Fuel and Energy Source 3.1. Biodiesel and Renewable Diesel 3.2. Biohydrogen 3.3. Biogas (Methane) 3.4. Bioethanol. Conclusion and Future DirectionsAcknowledgments References Chapter 3: Thermochemical and Biochemical Conversion of Olive Stones Abstract Introduction Non-energy Use of Olive Stones Adsorbent Source of Natural Antioxidants Furfural Production Xilooligosaccharide Production Manufacture of Plastic Materials Energy Use of Olive Stones Extraction Thermochemical Conversion Combustion Pyrolysis Gasification Biochemical Pathway Olive Stones Pretreatment Hydrothermal Pretreatments: Liquid Hot Water (LHW) and Steam Explosion (SE) Dilute Sulfuric Acid Pretreatment (DSA).