Tomato Processing by-Products
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
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 200 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, 2017-2020 and 2021-2024 periods. Dr. Jeguirim integrated the World's Top 2% Scientists ranking established by Stanford University, in 2019.
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 theUniversity'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.