Future Food

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FOOD Land Use

83% of all food areas in the world are used for farm animals. 27% of global fresh water consumption spent for meat production. To produce 1 kilo of meat, 25 kilograms of grain and 15,000 L of water are required.

Total World Land Usage Diagram Food and AgrÄącultural Orginizations of United Nations

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25% of greenhouse gas emission in the world is food industry.

Cows turn only 3% of the protein they consume into meat.

It means %97 loss. This rate in soybeans is %70

Land Use Per 100 Grams Of Protein Food and AgrÄącultural Orginizations of United Nations

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Istanbul Agriculture Land Use, 2007

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Istanbul Agriculture Land Use An historical map of Istanbul dating from 1883 shows 102 gardens in the city wall area (Istanbul Encyclopedia, 1994).

Divisions of urban agricultural areas in Istanbul in 1940s

At the beginning of the 20th century, the total area of ​​Istanbul gardens, using today’s average garden sizes, is a significant area of ​​about 12,000 acres (1,200 ha. Or 12 km²). In an encyclopedia, on a map drawn for the matter related to the gardens, forty-four separate land areas were identified within the city wall (Istanbul Encyclopedia, 1963).

https://www.trakyanet.com/istatistikler/ekonomi/hayvancilik/hayvancilik-istanbul.html

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Wholesales Markets of İstanbul

1

4 5

6 3

1

Bayrampaşa Sebze Meyve

4

2

MegaCentre Toptancı Hali

67 hectar, 570 trader office, 5.000 workers

40 hectar, 605 trader office, 3.000 workers

4 gates, 8 entrance and 8 exit

4 gates, 8 entrance and 8 exit

1.000 trucks per day

30.000 vehicles per day

30.000 tons of waste per year, 10 tons per day

100.000 tons of products per year

2

Sultanbeyli Sebze Meyve

5

Rami Kuru Gıda Hali

The first piravate trade center in istanbul

20 hectar, 661 trader office, 2.200 workers

8 hectar, 38 trader office

100 trucks per day

12.000 vehicles per month

processed meat, dried legumes, and dairy products are traded.

10.000 - 12.000 tons of food trades per month

3

Ataşehir Sebze Meyve Hali

6

İBB Su Ürünleri Hali

6 hectar, 193 trader office, 450 workers

27 hectar, 104 trader office, 90 workers

Entrance floor is storage, first floor is exhibition

50.000 tons of food per year

7-11 C° cold storage, 2 days of preservation

100.000 trucks per year

kaynakça İBB Yeni Gıda ve Lojistik Merkezi Tasarımı, İstanbul Büyükşehi̇ r Beledi̇ yesi̇ Gida Tarim ve Hayvancilik Dai̇ re Başkanlığı, 2015

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Algaes Introduction

Algaes are organisms that grow in aquatic environments and use light

and carbon dioxide (CO2) to create biomass. There are two classifications of algae: macroalgae and microalgae. Macroalgae, which are measured in inches, are the large, multi-cellular algae often seen growing in ponds.

These larger algae can grow in a variety of ways. The largest multicellular algae are called seaweed; an example is the giant kelp plant, which can be more than 100 feet long. Microalgae, on the other hand, are measured in micrometers and are tiny, unicellular algae that normally grow in suspension within a body of water.

Microalgae

Macroalgae

Light

Sugar & Starch

Alcohol

Water

Protein CO2

Microalgae Nutriens

Biomass Grow & Fatten Algae

Glycerin

Break The Algae

Algae Oil

Algae Production Systems

Biodiesel

Open ponds are typically built in circular or race way configurations. Closed systems are dominated by tubular and flat-plate reactors.

The water is kept in motion, for example by paddle wheels. Open ponds are seemingly inexpensive and easy to build. However, poor light utilization, danger of contamination and high water evaporation are the main challenges, which lead to low biomass output per area and large water uptake. Some difficulties can be overcome by rooftops however this increases the costs further.

Other options are bags, coils or domes. Flat plate systems have received a lot of attention due to their large illuminated surface area, but the technology suffers from heating problems and a strong tendency to build up biofilm formations on the inner walls. Tubular systems on the other hand reduce these drawbacks while maintaining the advantages of optimal light input and high productivity. Therefore closed tubular glass Photobioreactors (PBRs) with long lifetimes and easy cleanability, are very well suited for the highly reproducible cultivation of algae resulting in the highest possible growth rates. As such, tubular glass PBRs are best suited to provide bio-security for high quality inoculum used in open ponds.

Open Ponds

Raceway Pond

Circular Pond

Closed Systems

Unstirred Pond

Plate Reactor

Column Reactor

Annular Reactor

Tubular Reactor

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Food Preservation Methods

Drying

is the oldest method of food preservation.This method reduces water activity which prevents bacterial growth.

Drying reduces weight so foods can be carried easily. Sun and wind are both used for drying as well as modern applications like Bed dryers, Fluidized bed dryers, Freeze Drying, Shelf dryers, Spray drying and Commercial food dehydrators and Household oven. Meat and fruits like apples, apricots and grapes are some examples of drying with this method.

Canning and bottling means

sealing cooked food in sterile bottles and cans. The container is boiled and this kills or weakens bacteria.

Foods are cooked for various lengths or time. Once the can or bottle is opened the food is again at risk of spoilage.

Vacuum packaging

creates a vacuum by making bags and bottles airtight. Since there is no oxygen in the created vacuum so bacteria die. Usually used for dry fruit. Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidization. A major drawback to vacuum packaging, at the consumer level, is that vacuum sealing can deform contents and rob certain foods, such as cheese, of its flavor.

Pickling

means preserving food in brine (salt solution) or marinating in vinegar (acetic acid) and in Asia, oil is used to preserve foods. Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling. In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms.

Smoking is the process that cooks, Salting

also known as curing removes moisture from foods like meat and fish. Salt kills and inhibits growth of microorganisms at 20% of concentration.

Freezing

is also one of the most commonly used processes, both commercially and domestically, for preserving a very wide range of foods, including prepared foods that would not have required freezing in their unprepared state.

https://www.dummies.com/food-drink/canning/food-preservation-methods-canning-freezing-and-drying/ https://en.wikipedia.org/wiki/Food_preservation

flavours and preserves food exposing it to the smoke from burning wood. Smoke is antimicrobial and antioxidant and most often meats and fish are smoked. Various methods of smoking are used like Hot smoking, Cold smoking, Smoke roasting and Smoke baking. Smoking as a preservative enhances the risk of cancer.

Sugaring is used in syrup form to preserve fruits or in crystallized form if the material to be preserved is cooked in the sugar till crystallization takes place like candied peel and ginger.

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Modern Industrial Techniques

Preservation ensures that the quality, edibility and the nutritive value of the food remains intact. Preservation involves preventing the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. Techniques of food preservation were developed in research laboratories for commercial applications.

product load-

Pulsed Electric Field Processing is a new method of preservation

that uses brief pulses as strong electric field to process cells. This is still at an experimental stage.

pre-filling film reel sealing head low pressure

un-loading

high pressure

water

products

pressurizing

High-pressure food preservation or pascalization refers to the use of a food preservation technique that makes use of high pressure.

This disables microorganisms and prevents spoilage but food retains its appearance, texture and flavour.

Chemical food additives can be antimicrobial—which inhibit the

growth of bacteria or fungi, including mold—or antioxidant, such as oxygen absorbers, which inhibit the oxidation of food constituents. https://en.wikipedia.org/wiki/Food_irradiation, https://en.wikipedia.org/wiki/Pascalization, Food Processing Technology, Maged E.A. Mohamed and Ayman H. Amer Eissa, 2012 https://en.wikipedia.org/wiki/Food_additive, Food preservation by high pressure, Volker Heinz, 2009

Modified Atmosphere Packaging extends the shelf life of fresh

food products. The atmospheric air inside a package is substituted with a protective gas mix which ensures that the product will stay fresh for as long as possible.

Irradiation of food is the exposure of food to ionizing radiation.

Irradiation can kill bacteria, molds, and insect pests, reduce the ripening and spoiling of fruits, and at higher doses induce sterility.

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