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Processing and Bioavailability (WG2) page 11
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B1
Step Hazard Preventive measures
1 Handling and transport L Harvesting in good conditions -
Avoid tomato height in truck higher than 120 cm.
2 Raw material storage L Avoid storage in sunny hours and areas
3 Thermal stabilisation treatments D Avoid fouling in heath exchangers
Reduce holding time if not necessary
I Use temperature as low as possible
4 Packaging O Supply with oxygen barrier material
5 storage of finished products O O Use barrier packaging
I I use storage temperature as low as possible
6 Crushing and Breaking of tomatoes
(Juice, puree, paste)
D
4 Refining (juice, puree, paste) L
D
Avoid breaking at high temperatures if not strictly necessary
for consistency characreristics
B2
L Avoid too high refining pressures
D Avoid storage at high temperatures if not strictly necessary
O Reduce the holding time before the evaporation (air
O
presence in juice)
5 Other mechanical actions
(homogenisation, pumping, etc.) for
juice, puree, paste)
O The operation must be carried out under vacuum
6 Evaporation ( puree, paste) D Avoid fouling
7 Peeling (whole and unwhole peeled L L Reduce the loss of under-peel pulp
tomatoes)
D D Use steam temperatures as low as possible
8 Drying (powder , flakes) D D Use air temperatures as low as possible
O O Reduce the time of contact with warm air
9 Addition of ingredients (lipophilic or D D, 0 Avoid the solubilisation caused by lipid because in
hydrophilic)
O
soluble forms the reactions are easier
C 10 Cooking (industrial and domestic) D D , O, I Avoid too long cooking time, expecially in precsence
O
I
of lipids.
11 Freezing O Protect products from oxigen exposures
14 High pressures unknown
D 15 Microwave heating D Use temperatures as low as possible
16 Electric heating D Use temperatures as low as possible
2.2 - Identification of the Relevant Control Points for Lycopene.
The identification of each RCPL can be facilitated by the use of an RCPL decision tree.