Articles
Update and innovations in the tomato processing industry
Article number
1351_29
Pages
183 – 196
Language
English
Abstract
The tomato processing has been developing substantially in the last decades.
From classical concentration to obtain up to sextuple concentrated tomato pastes or peeled whole tomatoes in juice, the processing plant industry developed new processes in order to innovate the processed tomato market.
The main development was done to obtain different thickness and texture of ready to use tomato pastes, as a function of blanching from cold to hot break and by the cutting process that has been modulated in order to have courser or finer flesh tomato fragments on a basis of tomato sauces.
Another innovation concerns the aseptic packaging for both bag in box and flexible pack.
In the first case the product would be addressed to a following processing while the flexible packaged tomato sauces, even in different sizes and quality varieties, are generally addressed to the direct consumers market.
To obtain these relatively new products, several processing innovations have been designed, developed and introduced in the tomato processing plant panorama.
Furthermore, innovative non thermal technologies are studied.
Pulsed electric fields (PEF), treatments have been experimented to treat tomato products to obtain quality improvement, better processing yields and a reduction the energy demands.
From classical concentration to obtain up to sextuple concentrated tomato pastes or peeled whole tomatoes in juice, the processing plant industry developed new processes in order to innovate the processed tomato market.
The main development was done to obtain different thickness and texture of ready to use tomato pastes, as a function of blanching from cold to hot break and by the cutting process that has been modulated in order to have courser or finer flesh tomato fragments on a basis of tomato sauces.
Another innovation concerns the aseptic packaging for both bag in box and flexible pack.
In the first case the product would be addressed to a following processing while the flexible packaged tomato sauces, even in different sizes and quality varieties, are generally addressed to the direct consumers market.
To obtain these relatively new products, several processing innovations have been designed, developed and introduced in the tomato processing plant panorama.
Furthermore, innovative non thermal technologies are studied.
Pulsed electric fields (PEF), treatments have been experimented to treat tomato products to obtain quality improvement, better processing yields and a reduction the energy demands.
Publication
Authors
M. Dalla Rosa
Keywords
sustainable intensification, tomato supply chain, mild technologies, by-product valorization
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