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Processing and Bioavailability (WG2) page 9
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A Relevant Control Point for Lycopene content reduction (RCPL) can be defined as a
point, processing step or technological operation at which control can be allied and a
reduction, degradation or loss of lycopene hazard can be prevented, eliminated or reduced to
acceptable levels. The information developed during the hazard analysis should enable us to
identify which steps in the process are RCPLs.
1. Develop Flow Diagram - Describe the whole chain from field to the consumer table.
Summarising, we can consider these points in the whole chain from field to the consumer table
A. Agricultural production (see WG1)
Climate, soil and geography
Varieties
Cultural practices
Fertilising
Harvesting
B. First processing
B.1 Operations common to all types of products
Handling and transport
Raw material storage
Thermal stabilisation treatments
Packaging
Storage of finished products
B.2 Operations specific for each type of product
Crushing and breaking of tomatoes (juice, puree, paste)
Refining (juice, puree, paste)
Homogenisation (juice, puree)
Evaporation ( puree, paste)
Peeling (whole and non-whole peeled tomatoes - non-whole includes chopped,
diced, crushed, strained, etc.)
Drying (powder , flakes)
C. Second processing
Ingredients (lipophilic or hydrophilic)
Cooking (industrial and domestic)
Freezing
Packaging
Storage of finished products
D. New processes
High pressure
Microwave heating
Ohmic heating
Pulsed electric fields