1.
Management of waste by products in
fruits and vegetables
Meat
Sugarcane
R MIRUNALINI
II MSC
PERIYAR UNIVERSITY
SALEM

2.
Introduction
 The economic success of any food processing industry up
to an extend depends upon the utilization of waste
products that are produced during the varies stages of
processing.
 During the canning of fruits and vegetables and while
preparing the juices, jams , jellies, dried products etc,
large quantities of wastes materials are being left over.
these wastes have to be utilizes for the manufacturing by
product in order to reduce the cost of production main
products.

3.
 From 10% - 75% of the fruit and
vegetables that are processed in contribute
to an estimated two lack tons of an
underutilized energy resource in the world.
Some of this waste ends up as animal feed
and some is returned to the land as a
nutrient. It is an important fact, that waste
of fruit and vegetable is a potential energy
source, methane.
 Up to 50% of fruit and vegetable waste
could be potentially converted to this fuel.
The anaerobic digestion of vegetable by
products has the potential to produce both
energy (methane) and heat.

4.
 Most agricultural anaerobic digestion systems will
use manure as a primary component and add
materials such as vegetable waste.
 Commonly used methods of managing fruit
and vegetable waste are:
 Return fruit and vegetable waste to the field on
which it was grown
 Store the culled fruit and vegetables in a pile or
burned area for a limited time
 Feed fruit and vegetable waste to livestock
 Process fruit and vegetable waste to separate
juice from pulp
 Dispose of fruit and vegetable waste in landfill
areas.

5.
 APPLE
 Apple pomace left over after the processing of
juice can be dried for cattle feed.
The pomace can also be used for the produce
pectin.
 The pomace is heated at a ph of 3.0 for 1 and
half hours at about 190˚ F or 30-40 minutes at
212˚F.
 Addition of 0.2 percent citric tartarise or lactic acid
gives better results.
 After boiling the pomace is pressed and the
solution is clarified by setting or by centrifugal
treatment.
 The starch and protein present is removed by
adding enzymes.

6.
 The liquid is further heated to kill the enzymes
and decolorizes with activated carbon.
 After that it is filtered using filter paper .
 The pectin content in the filtrate will be around
0.7 – 1 %.
 It is then concentrated under reduced pressure to
4.5 % pectin , the product can be standardized
using jelly tests.
 Apple pomace being a rich source of pectin and
fairly good sources of sugars can be utilized for
the preparation of jellies, jams etc.,

7.
APRICOT
 Kernels (The inner and usually edible
part of a seed or grain or nut or fruit
stone)
 They can also be used in confectionery.
 Edible oil can be extracted, The kernels
contain 49% oil which was extracted
using n-hexane. The oil was rich in oleic
acid
 The kernels can be utilized in cosmetic
and pharmaceutical preparations.
 The kernels are some times used for
making paste which are usually made
from almonds.

8.
BANANA

9.
 BANANA
 Banana pseudo stem products
 Tender banana stem is generally used as a
vegetable and has high medicinal values. Sweet
candy is prepared from tender banana pseudo stem
 apart from this the wastage obtained from this is
used for paper industries for One of the materials
found to be promising was banana stem waste,
which is a very good source of cellulose.
Various uses include: Acoustic panels, Partition
walls and other utilities, Packing material, Files
and cover paper, Expansion joint pads, etc,.

10.
BANANA FIBER EXTRACTION:
Banana Fiber is extracted from Banana tree bark.
This fiber is then used for making various
products in attractive designs of various sizes.
• Coasters
• Table Mats
• Bags
• Floor Mats
• Home Furnishings

11.
PRODUCTS

12.
AGROWASTE UTILIZATION IN BANANA PEEL
 Banana peels and waste are readily available
agricultural waste, yet they seem to be under utilized as
potential growth medium for local yeast strain, despite their
rich carbohydrate content and other basic nutrients that can
support yeast growth.
 It is mostly used in preparation of media.

13.
Use of Banana leaves
The large leaves of bananas and plantains are put to a
diversity of uses. They make ideal green umbrellas and
are frequently used as disposable plates.
The use of banana leaves as a “biological plate” for
serving food has gained such popularity in Southern
India that bananas cultivated exclusively for their
leaves are now being grown commercially.
In many countries, banana leaves are also used for
thatching and for wrapping food for cooking.

14.
MEDICINAL
Because they contain vitamin A, bananas and plantains
act as an aid to digestion, and it is reported that boiled,
mashed ripe fruit can be good for constipation,
especially when mixed with other recommended
plants.
The juice from the male bud provides an apparent
remedy for stomach problems in people of all ages,
while there are reports of the ripe fruit being used in
the treatment of asthma and bronchitis.

15.
Finally, some other minor, but extremely varied,
uses of the plant include the use of banana seeds
for making necklaces and other ornaments, the use
of banana sap as a dye, the use of the fruit as a
meat tenderizer and the use of banana ash in soap.
 In Indonesia, the production of floor wax and
shoe polish from banana peels is also being
explored

16.
CHERRY

17.
Cheery
 Fruit kernels of cherry can be used
for edible oil extraction.
 Cherry kernels yield 30% of edible
oil on dry basis.

18.
CITRUS FRUITS

19.
 Citrus fruits
 Oranges and lime are usually known as citrus
fruits.
 Seeds and sludge's obtained from lime this can
be used for the production of essential oil which
finds a ready market in confectionery and
perfumery trades.
 Citric acid can be also prepared from lime and
orange waste.
 Orange residues can be fermented to vinegar.
 Pectin can be also prepared from juice residues
of lime and orange.
 Fresh orange peels yield 0.54 % of citrus oil
this can be extracted in several ways example
like cold press method.

20.
GRAPES

21.
Grapes
 Grape seed Oil for Cooking
 Improves Cardiovascular Health
 High in omega-6 fatty acids in the form of linoleic
acid
 Rich in polyunsaturated fats, which are better
than fats from butter and margarine.
 Skincare Products
 Anti-bacterial, anti-viral and anti-inflammatory.
 Good for sensitive skin
 Fine Liquor: Grappa
 New Development! Biodegradable Containers
 Cattle feed

22.
GUAVA

23.
Guava
 Peelings seeds and cores are the
waste obtained from guava
possessing each of these can used
for the production of the guava
cheese.
 Peels can be used for the cattle
feed.

24.
MANGO

25.
By Products of Mango.
 Juice from pomace
 Kernel flour
 Starch / fat from kernel
 Pectin from peel
 Biogas production from peel
 Pickles
 Mango peel used for preparation
of vinegar and pectin

26.
 Uses of Mango Kernel Flour
 Human food:
 It can replace wheat flour to an extent
of about 5-10% in preparation of various
food products like chapatti.
 Animal feed: Can be used as feed and manure
 Starch manufacturing: Used in sizing operations
in textile and clothing industries, for washing
clothes, in adhesives, paper and fermentation
 Oil and fat extraction: This oil has a medicinal
value, used in unani and ayurveda medicines.
The fat can be used as an edible oil purpose
being slightly modified and also in soap industries

27.
VEGETABL
Es
VEGETABLES

28.
BEANS

29.
Beans
 The waste are pods and crop tops
which occur at the harvesting end.
These can be used in fresh
condition to feed cattle or ploughed
into the field to serve as manure.
 Green crop parts can be utilized to
get chlorophyll it can also be
converted into silage.

30.
POTATO

31.
 Potato waste is an excellent source of energy
for feeding cattle. It has energy values similar
to corn and barley while being low in calcium
and protein.
 The starch product, obtained by drying the
debris recovered from peeling potatoes, is
recommended for use in drilling muds
 Medical and biological sciences are
researching uses of solanine, chaconine, and
leptine extracted from potato wastes.
 Chlorogenic acid (CGA), a naturally occurring
phenolic compound found in fruits and
vegetables, is readily extractable from potato
peels.

32.
TOMATO

33.
• Processing of tomato results in generation of
large amounts of wastes or by-products i.e.
seeds, skins and pulp.
• These by-products are good sources of many
important bioactive substances like lycopene, β
catotene, polyphenols, sterols, terpenes,
tocopherols etc..
• These bioactive compounds can be utilized as
functional ingredients or additives in preparation
of functional foods.
• Caroteniods may be extracted by using hexane
and ethyl acetate as solvents
• The recovery caroteniods is about 37 mg /kg
waste
• Lycopene, beta carotene and lutein have role in
prevention and reduction of incidence of various
diseases i.e. heart diseases, hardening of arteries

34.
MEAT
MEA
T

35.
By-products in the meat
industry and their utilization
Blood
 Hair
Skin
Hoofs bones

36.
 Blood
 Blood is the main waste product of meat industry
this waste can be recovered to produce some
useful products like fertilizers feedstuffs binders
and other items.
 Blood is used in food as an emulsifier, a stabilizer,
a clarifier, a colour additive, and as a nutritional
component.
 Most blood is used in livestock feed in the form of
blood meal.
 Plasma is the best water and fat binder of the
blood fraction.
 Blood plasma also has an excellent foaming
capacity and can be used to replace egg whites
in the baking industry.

37.
Skin
• Animal hides have been used for
shelters, clothing and as containers by
human beings since prehistoric times.
• Hides and skins are generally one of
the most valuable by-products from
animals. Examples of finished products
from the hides of cattle and pigs, and
from sheep pelts, are leather shoes and
bags, athletic equipment, reformed
sausage casing and cosmetic products,
sausage skins, edible gelatine and glue

38.
Hairs
 Used for producing winter cloths
like hot tops caps, coat and hand
gloves.
Some times it is used to prepare
fine fibers
 And also hairs are cleaned and
washed with lime an water to
produce a good quality resin.
 These resin are found to be high
strength

39.
BONES
• The marrow inside some of the bones can also
be used as food.
• Bones can be used as fertilizers like calcium
ammonium nitrate, Calcium superphosphates
• These are mainly used for preparing the
gelatin/glue.

40.
SUGERCANE

41.
 Sugarcane produces mainly two types of
biomass, Cane Trash and Bagasse.
 Cane Trash is the field residue remaining after
harvesting the Cane stalk and Bagasse is the
milling by-product which remains after extracting
sugar from the stalk.
 Bagasse is commonly used as a substitute for
wood in many tropical and subtropical countries
for the production paper and board.
 On the other hand, Bagasse has been
traditionally used as a fuel in the Sugar mill