A novel spiral-filter press for tomato processing
Résumé
Industrial processing of fruit and vegetables can have detrimental effects on health-promoting phytochemicals.
Here, a novel pilot-scale process using an innovative spiral-filter press followed by a thermal treatment was evaluated for the production of tomato juice.
Three-month storage of the resulting juice was also evaluated. The process impact of the different unit processes, with emphasis on the novel spiral-filter pressing, was investigated for the three major compound classes present in tomato (ascorbic acid, phenolic compounds and carotenoids).
The spiral-filter press processing did not seem to cause degradation of ascorbic acid, phenolic compounds or carotenoids, which can be ascribed to the fast processing in a low-oxygen atmosphere.
Maintaining the native constitution of tomato to a great extent, the spiral-filter press thus offers potential for processing tomatoes and other vegetables into juices, smoothies and purees.