Compaction Process as a Concept of Press-Cake Production from Organic Waste

Paweł Sobczak, Kazimierz Zawiślak, Agnieszka Starek, Wioletta Żukiewicz-Sobczak, Agnieszka Sagan, Beata Zdybel and Dariusz Andrejko
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Paweł Sobczak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, Akademicka 13, 20-612 Lublin, Poland
Kazimierz Zawiślak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, Akademicka 13, 20-612 Lublin, Poland
Agnieszka Starek: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Akademicka 13, 20-612 Lublin, Poland
Wioletta Żukiewicz-Sobczak: Pope John Paul II State School of Higher Education in Biala Podlaska, Sidorska 95/97, 21-500 Biala Podlaska, Poland
Agnieszka Sagan: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Akademicka 13, 20-612 Lublin, Poland
Beata Zdybel: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Akademicka 13, 20-612 Lublin, Poland
Dariusz Andrejko: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Akademicka 13, 20-612 Lublin, Poland

Sustainability, 2020, vol. 12, issue 4, 1-11

Abstract: As a result of agri-food production large amounts of organic waste are created in the form of press cakes. Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements.

Keywords: press cakes; compaction; disposal; sustainable development; modern products (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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