Tomato Processing by-Products
Sustainable Applications
- 1st Edition - November 2, 2021
- Latest edition
- Editors: Mejdi Jeguirim, Antonis A. Zorpas
- Language: English
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
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.
- Includes tomato processing by-products, their quantification and classification
- Approaches tomato waste for animal feeding
- Brings successful case study of tomato processing by-products valorization
Food scientists and technologists, Agriculturists, crop cultivators, agricultural engineers, farming specialists, biologists, Professional working in the food and tomato processing industry. Researchers working in the edge of food, environmental and energy fields, Energy, Environmental, agricultural and chemical engineers
1. Identification, Quantification and Characterization of Tomato processing by-products
2. Tomato waste for animal feeding
3. Ingredients for food products
4. Extraction and formulation of valuable components from Tomato processing by products
5. Biomaterials
6. Biochar production from the pyrolysis of Tomato processing residue
7. Vermicomposting of Tomato processing by-products
8. Environmental applications of tomato processing by-products
9. Energy applications of tomato processing by-products
10. The biorefinery concept for the industrial valorization of tomato processing by-products
2. Tomato waste for animal feeding
3. Ingredients for food products
4. Extraction and formulation of valuable components from Tomato processing by products
5. Biomaterials
6. Biochar production from the pyrolysis of Tomato processing residue
7. Vermicomposting of Tomato processing by-products
8. Environmental applications of tomato processing by-products
9. Energy applications of tomato processing by-products
10. The biorefinery concept for the industrial valorization of tomato processing by-products
- Edition: 1
- Latest edition
- Published: November 2, 2021
- Language: English
MJ
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, FranceAZ
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, CyprusRead Tomato Processing by-Products on ScienceDirect