Konzervújság, 1992 (40. évfolyam, 1-4. szám)
1992-04-01 / 2-3. szám
KONZERVÚJSÁG 1992/2-3. 101 Contents and Summaries CANNING INDUSTRY FRIENDLY TO THE ENVIRONMENT XXIV. HYGIENIC DAYS FOR THE CANNING INDUSTRY IN NAGYKŐRÖS 12-13. May 1992. J. FARKAS, academician:.................................................37 Opening speech Environmental research was a stressed topic of the general assembly of the Scientific Academy of Hungary this year. In the whole world it is more and more recognized that environmental problems have become factors determining our survival. All governments were represented in Rio de Janeiro in June at the Conference of the United Nations. This Conference is recommending to the governments the elaboration of a new national strategy for environmental activities. The more intensive protection of water, air and soil, the harmony between man and its environment have to be realized in the system of evolution. S. ÚJHELYI: .......................................................................38 Some Actual Problems of the Environmental Management in the Food Industry The activity program of environmental management of the ministry has been elaborated, based on experiences of the previous years, including actual tasks of environmental management on the domains of education, information, research, production and transformation. M. SÓS:..................................................................................40 Environmental Activity in the Netherlands Within the scope of the Program for Environmental Aid PHARE 152, and with the help of the Research Institute for Agrotechnology of Wageningen, the author studied the problems and their solutions related to general environmental questions and to those generated by the food industry in the Netherlands. J.SOÓS:..................................................................................44 Environmental Effects Due to Industrial Food Production It is a requirement getting more and more harder, that food production should become friendly to the environment. To give protection against environmental damages, the best developed technics and technologies are applied. The industry „producing to the advantage of environment” has been created in Westem- Europe. L.TÓTH: .............................................................................46 International Challenge in the Environmental Management of the Canning Industry Taking into consideration the maintainable evolution, those technologies have their priority, that reduce raw material- and energy consumption to the minimum, that generate the least waste and that exclude contamination. The joining up to the Common Market involves the strict quality control of environmental management. L. VARGA: ..........................................................................50 Relations between Market Requirements and ISO 9000 Standard An unique European market with 350 millions of consumers will be created up to the next year. ISO 9000 international standard system belongs to the basic quality norms of the world that has been introduced by more than 30 countries up to this moment. The application of the normatives requires special professionalism. G. ANTAL:............................................................................51 Amount and Treatment of Wastes in the Food Industry About wastes generated in Hungarian food factories being obliged to be treated, data were registered and processed. Treatment methods applied actually are compared to the possible solutions. E. HORVÁTH:......................................................................56 Situation of the Utilization of By-Products and Wastes in the Canning Industry Fruit- and vegetable wastes of the canning industry can be transformed by physical, chemical or microbiological processes to meet the requirements of direct human consumption, to be processed by the food industry or other industrial branches, of fodder production, of use in the agriculture, of energy production. H. MŐSLANG-1. SZÉCS1:................................................57 Modern Fruit Juice Filtration with a Significant Reduction of Losses Ultrafiltration is a preferred procedure for the clarification of fruit juices. Advantages: reduced juice loss, low waste water load, no need of the using of filtering layer and filtering additives, excellent quality of the juice, low energy consumption. GY. SZÁKÁCS-B. RADVÁNSZKY: ................................60 Lactic Acid Fermentation of By-products from Slaughter-Houses and Meat Industry For the ensilaged preservation of by-products coming from the meat industry and in slaughter-houses with a patented procedure being energy economizing and considering environment, a plant has been established with a capacity of 20 tons/daily. Up to now, 350 000 pigs were bred with feeding diets containing these preserved by-products. S.SZÜCS: ............................................................................62 Processing of Meat Industrial By-products with Consideration to the Environment The new biological procedure is suitable for the processing of by-products and wastes of slaughter-houses for beef, sheep and poultry. In this system, the various wastes are separately processed according to their origin: from soft materials meat pulp, from bones bone flour, from materials containing keratiné ground products are produced. GY. SÁFÁR:.........................................................................64 Waste Processing System BIOPROT for Slaughter-Houses Slaughtering wastes are transformed by thin layer sterilization to protein feed with high biological value. The end product is a viscous liquid meat pulp of pH-value 4,2, being digested by animal organism with high results. P. GERELY:.......................................................................65 Food Packaging and the Environment Food packaging protects on one hand the environment from the packed product, and protects on the other hand the product from its environment. At the same time, the package contaminates the environment. An optimum for the full chain has to be determined starting from the production of raw materials of