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 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 classificationApproaches tomato waste for animal feedingBrings successful case study of tomato processing by-products valorization INDICE: 1. Identification, Quantification and Characterization of Tomato processing by-products2. Tomato waste for animal feeding3. Ingredients for food products4. Extraction and formulation of valuable components from Tomato processing by products5. Biomaterials6. Biochar production from the pyrolysis of Tomato processing residue7. Vermicomposting of Tomato processing by-products8. Environmental applications of tomato processing by-products9. Energy applications of tomato processing by-products10. The biorefinery concept for the industrial valorization of tomato processing by-products
- ISBN: 978-0-12-822866-1
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 416
- Fecha Publicación: 01/08/2021
- Nº Volúmenes: 1
- Idioma: Inglés