Tomato Processing by-Products

Sustainable Applications

1st Edition - October 25, 2021
Imprint: Academic Press
Editors: Mejdi Jeguirim, Antonis A. Zorpas
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 8 6 6 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 8 6 7 - 8

In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in… Read more

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In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry.

Tomato Processing By-Products: Sustainable Applications indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications.

Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications.

Cover Image
Title Page
Copyright
Table of Contents
Contributors
Chapter One Identification, quantification, and characterization of tomato processing by-products
Abstract
1.1 Introduction (quantitative data for raw materials, industries, final products)
1.2 Tomato production processing and technology
1.3 Tomato processing by-products: solid wastes
1.4 Characterization/composition of tomato pomace
1.5 Sustainable management for tomato processing by-products and wastes
1.6 Conclusions - future trends
References
Chapter Two Tomato by-products as animal feed
Abstract
2.1 Introduction
2.2 Chemical composition and nutritive value of tomato by-products
2.3 Use of tomato by-products in animal feeding
2.4 Companion animals
2.5 Conclusions
References
Chapter Three Extraction and formulation of valuable components from tomato processing by-products
Abstract
3.1 Introduction
3.2 Valuable compounds present in tomato processing by-products
3.3 Extraction methods available for the recovery of valuable compounds from tomato processing by-products
3.4 Potential applications for the valorization of tomato processing by-products
3.5 Summary and perspectives
References
Chapter Four Ingredients for food products
Abstract
4.1 Introduction (nutritive constituents, bioactive compounds of tomato processing by-products)
4.2 Valuable components (quantitative data, chemistry, role in nutrition, commercial product)
4.3 Processing for isolation of valuable components
4.4 Uses of products in foods, feeds, pharmaceuticals - functional foods
4.5 Utilization—added value products—nonpurified by-products
4.6 Future trends - innovative technologies (for isolation of valuable components)
References
Chapter Five Tomato wastes valorization for bio-based materials production
Abstract
5.1 Introduction
5.2 Tomato waste characterizations in bio-based materials synthesis
5.3 Bio-based materials production
5.4 Conclusion
References
Chapter Six Biochar production from the pyrolysis of tomato processing residues
Abstract
6.1 Production and management of food processing wastes
6.2 The case study of tomato
6.3 Tomato-derived biochar
6.4 Agricultural valorization of tomato waste biochar as a sustainable recycling practice
6.5 Life cycle analysis
6.6 Conclusions
References
Chapter Seven Vermicomposting of tomato wastes
Abstract
7.1 Introduction
7.2 Composting and vermicomposting processes
7.3 Vermicomposting
7.4 Conclusion
References
Chapter Eight Environmental applications of tomato processing by-products
Abstract
8.1 Introduction
8.2 Synthesis and characterization of carbonaceous materials from tomato wastes
8.3 Use of tomato wastes for pollutant removal from aqueous solutions
Conclusions
References
Chapter Nine Thermochemical conversion of tomato wastes
Abstract
9.1 Introduction
9.2 Combustion
9.3 Pyrolysis, torrefaction, and hydrothermal carbonisation processes
9.4 Torrefaction application to tomato wastes
9.5 Hydrothermal carbonisation
9.6 Gasification
9.7 Conclusion
References
Chapter Ten Biofuels production: Biogas, biodiesel and bioethanol from tomato wastes
Abstract
Acronyms
10.1 Introduction
10.2 Biogas production
10.3 Biodiesel production
10.4 Bioethanol production
10.5 Conclusion
References
Chapter Eleven Biorefinery concept for the industrial valorization of tomato processing by-products
Abstract
11.1 Introduction
11.2 Tomato waste characterization and basic ideas about recovery
11.3 Bioactive compounds in tomato waste
11.4 Anaerobic digestion of tomato waste
11.5 Conclusions
Acknowledgments
References
Index

Mejdi Jeguirim

Dr. Mejdi Jeguirim is a Professor at the University of Haute Alsace (France) in the field of energy, process engineering, and kinetics modeling. He has two main research interests, namely biomass valorization (pyrolysis, gasification, and combustion) and exhaust gas treatment (NOx and soot abatement as well as volatile organic compounds’ elimination). He is a prolific author of journal articles and book chapters and is a member of the editorial board of the following international journals: Energy (Elsevier), Energies (MDPI), Energy for Sustainable Development (Elsevier), Biofuels (Taylor & Francis), International Journal of Green Energy (Taylor & Francis). He has received the French National Research Excellence Award for researchers with a high level of scientific activity for the 2009-2012, 2013-2016, 2017-2020 and 2021-2024 periods. Since 2019, Dr. Jeguirim has been added to the World’s Top 2% Scientists list established by Stanford University in collaboration with Elsevier. For Elsevier, he is also the series editor of the Advances in Renewable Energy Technologies series.

Affiliations and expertise

Professor, Institut de Sciences des Matériaux, Université de Haute-Alsace, Mulhouse, France

Antonis A. Zorpas

Dr Antonis Zorpas is a Chemical Engineer with a PhD in Environmental Management and Engineering. He is actively engaged with several Universities, Research Institutes in Europe. He is Professor at Open University of Cyprus (Faculty of Pure and Applied Science and he is the Director of the Lab of Chemical Engineering and Engineering Sustainability). He has more than 500 publications (including editor in scientific books, contribution on books, papers in scientific journals and international conferences) In addition, his acting as Editor / Associate Editor on behalf of several Scientific Journals (which belongs to SAGE, Elsevier, Springer, MDPI etc). He has recognized among the worlds to 2% in the list of scholars in his field in the study “Updated science-wide author databases of standardized citation indicators” published by a research team from the Stanford University (USA) which include the list of the most influential researchers in the world reflects the excellence of the University’s academics and researchers and the quality of their scientific work. His research background is in the area of Strategic Panning Development in the Framework of Waste Management, Circular Economy and Bioeconomy, Waste Valorization, Waste to energy, End of Waste Criteria, zero waste approach, Food waste, Life Cycle Assessment, metaverse and gamified tools.

Affiliations and expertise

Head of Lab of Chemical Engineering and Engineering Sustainability, Open University of Cyprus, Faculty of Pure and Applied Science, Nicosia, Cyprus

Life Sciences

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