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Processing and Bioavailability (WG2) page 5
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Sub Group 1 : Processing
Effects of mechanical and thermal treatments and storage conditions on the
lycopene content
Contents:
C. Leoni, G. Bartholin, G. Giovanelli and T. Van Boekel
p6 Lycopene from processed tomato products
p8 The WG 2 - Subgroup Processing activity
p13 Literature review and critical analysis
A.Production (see WG1)
p13 B. First processing
p13 B.1 Operations common to all types of products
p13 Handling and transport
p14 Raw material storage
p15 Thermal stabilisation treatments
p18 Packaging
p19 Storage of finished products
p25 B.2 Operations specific for each type of product
p25 Crushing and breaking of tomatoes (juice, puree, paste)
p26 Refining (juice, puree, paste)
p28 Homogenisation (juice, puree)
p28 Evaporation (puree, paste)
p30 Peeling (whole and non-whole peeled tomatoes - non-whole
includes chopped, diced, crushed, strained, etc.)
p31 Drying (powder , flakes)
p33 C. Second processing
p33 Ingredients (lipophilic or hydrophilic)
p33 Cooking (industrial and domestic)
p38 Freezing
p39 D. New processes
p39 High pressure
p39 Microwave heating
p39 Ohmic heating and other non-conventional heating
p41 Other aspects
p41 1. Lycopene and colour
p42 2. Lycopene and antioxidant properties
p43 Conclusions