Waste minimization and utilization in the food industry: Processing of arctic berries, and extraction of valuable compounds fr

This research work is focused on the processing of berries into fruit juices from the point of view of waste minimization and environmental best-practice technologies. Environmental bestpractice technologies aim to satisfy consumer demands, while the production process is optimised in order to have the least impact on the environment. The optimisation includes the reduced utilization of raw materials, less energy and water use, while, as a result less process waste and effluent is generated. However, in the process design or re-design, special attention is to be given to safety. As a part of the best-practice technologies the more cost-effective and environmentally friendly preservation of the fruit juices by pressure driven membrane processes will be introduced. In cooperation with researchers of the MARAKASSI project, the Laboratory of Mass and Heat Transfer (Department of Process and Environmental Engineering) at the University of Oulu, the implementation of environmental best-practice technologies in fruit juice processing for waste minimization; and development of solid waste utilization methods that are effective, economic, and environmentally friendly are endorsed.