Peeling is a key step in the industrial production of canned peeled tomatoes, vital for optimizing efficiency, yield, product quality, waste reduction, and environmental impact. This study presents a comparative assessment of the economic and environmental impacts of adopting innovative peeling technologies, including infrared (IR), ohmic heating-assisted lye (OH-lye), and ultra-sound-assisted lye (US-lye) peeling, relative to conventional steam and lye peeling methods. Focusing on a medium-sized Italian tomato processor, the impact of these methods on productivity, water and energy consumption, wastewater generation, and environmental footprint using Life Cycle Assessment (LCA) methodology, was evaluated. Findings indicated that adopting IR, OH-lye, and US-lye methods enhanced peelability (ease of peeling >4.5) and increased produc-tion capacity by 2.6–9.2%, while reducing solid waste by 16–52% compared to conventional steam and lye methods. LCA results showed IR as the most environmentally favorable method, followed by steam, OH-lye, and US-lye, with conventional lye peeling being the least sustainable. OH-lye and IR methods also significantly reduce water and energy use, while US-lye shows higher demands in these areas. Additionally, OH-lye and IR methods require little or no NaOH, minimizing chemical consumption and wastewater production, which offers notable environmental and cost ad-vantages. Overall, this preliminary study underscores economic and environmental potential of novel peeling technologies, encouraging industry consideration for adoption.
Economic and Environmental Impact Analysis of Innovative Peeling Methods in the Tomato Processing Industry
Elham Eslami;Gianpiero Pataro
2024
Abstract
Peeling is a key step in the industrial production of canned peeled tomatoes, vital for optimizing efficiency, yield, product quality, waste reduction, and environmental impact. This study presents a comparative assessment of the economic and environmental impacts of adopting innovative peeling technologies, including infrared (IR), ohmic heating-assisted lye (OH-lye), and ultra-sound-assisted lye (US-lye) peeling, relative to conventional steam and lye peeling methods. Focusing on a medium-sized Italian tomato processor, the impact of these methods on productivity, water and energy consumption, wastewater generation, and environmental footprint using Life Cycle Assessment (LCA) methodology, was evaluated. Findings indicated that adopting IR, OH-lye, and US-lye methods enhanced peelability (ease of peeling >4.5) and increased produc-tion capacity by 2.6–9.2%, while reducing solid waste by 16–52% compared to conventional steam and lye methods. LCA results showed IR as the most environmentally favorable method, followed by steam, OH-lye, and US-lye, with conventional lye peeling being the least sustainable. OH-lye and IR methods also significantly reduce water and energy use, while US-lye shows higher demands in these areas. Additionally, OH-lye and IR methods require little or no NaOH, minimizing chemical consumption and wastewater production, which offers notable environmental and cost ad-vantages. Overall, this preliminary study underscores economic and environmental potential of novel peeling technologies, encouraging industry consideration for adoption.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
