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The gas used is usually inert, or of a nature that protects the integrity of the packaged goods, inhibiting unwanted chemical reactions such as food spoilage or oxidation. Some may also serve as a propellant for aerosol sprays like cans of whipped cream. For packaging food, the use of various gases is approved by regulatory organisations. [1]
WRATE Waste and Resources Assessment Tool for the Environment; WRG Waste Recycling Group; WRWA Western Riverside Waste Authority; WS2007 Waste Strategy for England 2007 (superseded by the Waste Management Plan for England (2013)) WSA Waste Strategy Area (e.g. 11 WSAs in Scotland) WtE Waste-to-Energy; WTF Waste Transfer Facility
Because of the non-reactive properties of inert gases, they are often useful to prevent undesirable chemical reactions from taking place. Food is packed in an inert gas to remove oxygen gas. This prevents bacteria from growing. [7] It also prevents chemical oxidation by oxygen in normal air.
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
Transforming food waste to either food products, feed products, or converting it to or extracting food or feed ingredients is termed as food waste valorisation. Valorisation of food waste offers an economical and environmental opportunity, which can reduce the problems of its conventional disposal. Food wastes have been demonstrated to be ...
Waste characterisation (waste characterization US) is the process by which the composition of different waste streams is analysed. Waste characterisation plays an important part in any treatment of waste which may occur. Developers of new waste technologies must take into account what exactly waste streams consist of in order to fully treat the ...
Waste (management) hierarchy is a tool used in the evaluation of processes that protect the environment alongside resource and energy consumption from most favourable to least favourable actions. [1] The hierarchy establishes preferred program priorities based on sustainability . [ 1 ]
A majority of food waste food is avoidable, with the rest being divided almost equally into foods which are unavoidable [clarification needed] (e.g. tea bags) and those that are unavoidable due to preference [clarification needed] (e.g. bread crusts) or cooking type (e.g. potato skins).