Academic Press Tomato Processing by-Products: Sustainable Applications

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. Review Explores the possibilities of utilization tomato processing by-products directly or as a substrate From the Back Cover <p>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. </p> <p><i>Tomato Processing By-Products</i> 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. </p> <p>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.</p> About the Author Dr. Mejdi Jeguirim is a Professor at the University of Haute Alsace (France) in the field of energy, process engineering and kinetics modelling. He has co-authored more than 150 referred international journal papers in his research field and is a member of the editorial boards for the following international journals: Energy, Energies, Energy for Sustainable Development, Biofuels, International Journal of Green Energy. He is involved as a scientific expert for more than 50 international scientific journals as well as for several national and international research programs. He has received the French National Research Excellence Award for researcher with high level scientific activity for the 2009-2012, 2013-2016 and 2017-2020 periods. Recently, Prof. Jeguirim has integrated the World’s Top 2% Scientists ranking established by Stanford University. Dr Antonis Zorpas is a Chemical Engineer with a PhD in Environmental Management and Engineering. He is actively engaged with several Universities and 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 is the Academic coordinator of the Master Program of Environmental Conservation and Management as well as for the new upcoming Master Program in Environmental Chemical Engineering. He has more than 400 publications (including editor in scientific books, papers in scientific journals and international conferences) and is a member of the editorial boards of international journals for: Energy Nexus-Water-Food-Power; Sustainability; Arabian Journal of Geosciences; Corporate Social Responsibility and Environmental Management.