Tomato Processing by-Products

Tomato Processing by-Products

Sustainable Applications

1st Edition - October 25, 2021

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  • Editors: Mejdi Jeguirim, Antonis Zorpas
  • Paperback ISBN: 9780128228661
  • eBook ISBN: 9780128228678

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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 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.

Key Features

  • 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

Table of Contents

  • Cover Image
  • Title Page
  • Copyright
  • Table of Contents
  • Contributors
  • Chapter One Identification, quantification, and characterization of tomato processing by-products
  • Abstract
  • 1.1 Introduction (quantitative data for raw materials, industries, final products)
  • 1.2 Tomato production processing and technology
  • 1.3 Tomato processing by-products: solid wastes
  • 1.4 Characterization/composition of tomato pomace
  • 1.5 Sustainable management for tomato processing by-products and wastes
  • 1.6 Conclusions - future trends
  • References
  • Chapter Two Tomato by-products as animal feed
  • Abstract
  • 2.1 Introduction
  • 2.2 Chemical composition and nutritive value of tomato by-products
  • 2.3 Use of tomato by-products in animal feeding
  • 2.4 Companion animals
  • 2.5 Conclusions
  • References
  • Chapter Three Extraction and formulation of valuable components from tomato processing by-products
  • Abstract
  • 3.1 Introduction
  • 3.2 Valuable compounds present in tomato processing by-products
  • 3.3 Extraction methods available for the recovery of valuable compounds from tomato processing by-products
  • 3.4 Potential applications for the valorization of tomato processing by-products
  • 3.5 Summary and perspectives
  • References
  • Chapter Four Ingredients for food products
  • Abstract
  • 4.1 Introduction (nutritive constituents, bioactive compounds of tomato processing by-products)
  • 4.2 Valuable components (quantitative data, chemistry, role in nutrition, commercial product)
  • 4.3 Processing for isolation of valuable components
  • 4.4 Uses of products in foods, feeds, pharmaceuticals - functional foods
  • 4.5 Utilization—added value products—nonpurified by-products
  • 4.6 Future trends - innovative technologies (for isolation of valuable components)
  • References
  • Chapter Five Tomato wastes valorization for bio-based materials production
  • Abstract
  • 5.1 Introduction
  • 5.2 Tomato waste characterizations in bio-based materials synthesis
  • 5.3 Bio-based materials production
  • 5.4 Conclusion
  • References
  • Chapter Six Biochar production from the pyrolysis of tomato processing residues
  • Abstract
  • 6.1 Production and management of food processing wastes
  • 6.2 The case study of tomato
  • 6.3 Tomato-derived biochar
  • 6.4 Agricultural valorization of tomato waste biochar as a sustainable recycling practice
  • 6.5 Life cycle analysis
  • 6.6 Conclusions
  • References
  • Chapter Seven Vermicomposting of tomato wastes
  • Abstract
  • 7.1 Introduction
  • 7.2 Composting and vermicomposting processes
  • 7.3 Vermicomposting
  • 7.4 Conclusion
  • References
  • Chapter Eight Environmental applications of tomato processing by-products
  • Abstract
  • 8.1 Introduction
  • 8.2 Synthesis and characterization of carbonaceous materials from tomato wastes
  • 8.3 Use of tomato wastes for pollutant removal from aqueous solutions
  • Conclusions
  • References
  • Chapter Nine Thermochemical conversion of tomato wastes
  • Abstract
  • 9.1 Introduction
  • 9.2 Combustion
  • 9.3 Pyrolysis, torrefaction, and hydrothermal carbonisation processes
  • 9.4 Torrefaction application to tomato wastes
  • 9.5 Hydrothermal carbonisation
  • 9.6 Gasification
  • 9.7 Conclusion
  • References
  • Chapter Ten Biofuels production: Biogas, biodiesel and bioethanol from tomato wastes
  • Abstract
  • Acronyms
  • 10.1 Introduction
  • 10.2 Biogas production
  • 10.3 Biodiesel production
  • 10.4 Bioethanol production
  • 10.5 Conclusion
  • References
  • Chapter Eleven Biorefinery concept for the industrial valorization of tomato processing by-products
  • Abstract
  • 11.1 Introduction
  • 11.2 Tomato waste characterization and basic ideas about recovery
  • 11.3 Bioactive compounds in tomato waste
  • 11.4 Anaerobic digestion of tomato waste
  • 11.5 Conclusions
  • Acknowledgments
  • References
  • Index

Product details

  • No. of pages: 436
  • Language: English
  • Copyright: © Academic Press 2021
  • Published: October 25, 2021
  • Imprint: Academic Press
  • Paperback ISBN: 9780128228661
  • eBook ISBN: 9780128228678

About the Editors

Mejdi Jeguirim

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.

Affiliations and Expertise

Associate Professor, University of Alsace, Alsace, France

Antonis Zorpas

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.

Affiliations and Expertise

Head of Lab of Chemical Engineering and Engineering Sustainability, Open University of Cyprus, Faculty of Pure and Applied Science

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