Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes

Karakaya, Ahmet; Özilgen, Mustafa

doi:10.1016/j.energy.2011.06.007

Cited by 67 publications

(34 citation statements)

References 23 publications

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“…Historically, LCAs assessing greenhouse operations for fresh tomato, not processing tomato, have been completed for a number of locations including Spain (Martínez-Blanco et al 2011;Torrellas et al 2012), Canada (Dias et al 2017), Italy (Cellura et al 2012), southern and central Europe (Ntinas et al 2017), and Australia (Page et al 2012). An LCA of processing tomato has been conducted for cultivation in Italy (Del Borghi et al 2014;De Marco et al 2018), Greece (Ntinas et al 2017), Turkey (Karakaya and Özilgen 2011), and with limited data and impact categories in California (Brodt et al 2013). Processing facility operations for tomatoes have been assessed with LCA in Italy (Del Borghi et al 2014), Turkey (Karakaya and Özilgen 2011), and California (Amón and Simmons 2016;Brodt et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…An LCA of processing tomato has been conducted for cultivation in Italy (Del Borghi et al 2014;De Marco et al 2018), Greece (Ntinas et al 2017), Turkey (Karakaya and Özilgen 2011), and with limited data and impact categories in California (Brodt et al 2013). Processing facility operations for tomatoes have been assessed with LCA in Italy (Del Borghi et al 2014), Turkey (Karakaya and Özilgen 2011), and California (Amón and Simmons 2016;Brodt et al 2013). For processing tomato cultivation, most studies identified the primary hotspots for improvement in environmental impacts as fossil fuel use, electricity for irrigation, and fertilizer production.…”

Section: Introductionmentioning

confidence: 99%

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Life cycle assessment of California processing tomato: an evaluation of the effects of evolving practices and technologies over a 10-year (2005–2015) timeframe

Winans

Brodt²,

Kendall

2019

Int J Life Cycle Assess

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Purpose California is the largest US producer of processing tomatoes, generating 96% of all domestic production and nearly 30% of global supply. Processing tomatoes are mostly processed into diced and paste products. Consumers and actors along their supply chains are increasingly interested in understanding their environmental burdens and identifying opportunities for improvements. This study applies life cycle assessment (LCA) to California diced and paste products over a 10-year timeframe to characterize current impacts and historical trends. Methods The LCA considers a scope from cradle-to-processing facility gate and accords with relevant Product Category Rules as published by the International EPD® System. Extensive primary data were collected for tomato cultivation for the years 2005 and 2015, and from processing facilities for 2005, 2010, and 2015 to understand the effects of evolving practices and technologies. We estimate crop and regional specific nitrous oxide and nitrate leaching emissions using a biogeochemical model, and the USES-LCA model is used to determine potential impacts from pesticide application. A suite of impact assessment categories is included based on the CML method (only global warming potential and freshwater consumption values are in the abstract). Results and discussion The 2015 results of the study indicate that diced tomatoes are responsible for 0.16 kg CO 2 e and 71 L of freshwater per kg, and paste is responsible for 0.83 kg CO 2 e and 328 L of freshwater per kg. The main opportunities for improvement include natural gas use in the greenhouse phase, energy for irrigation pumping and fertilizer type in the cultivation phase, and natural gas and electricity use in the facility processing phase. These hotspots are consistent with studies of processing tomato in other parts of the world. Evaluating trends over time showed that technological improvements in the industry had reduced life cycle impacts; for example, global warming potential decreased by 12% for paste and 26% for diced products between 2005 and 2015. Conclusions Trends over time show increasing efficiency at the cultivation and processing facility stages that have led to reductions in all impact categories evaluated. However, additional opportunities exist beyond efficiency improvements. Fertilizer and pesticide choice are potential opportunities for further reducing impacts. Also, the introduction of renewables in each phase of the supply chain (solar-powered irrigation pumps and onsite solar energy generation for facilities) could reduce the overall supply chain GWP 100 impacts by 9-10%.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Life cycle assessment of California processing tomato: an evaluation of the effects of evolving practices and technologies over a 10-year (2005–2015) timeframe

Winans

Brodt²,

Kendall

2019

Int J Life Cycle Assess

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“…Aproximadamente, 126 milhões de toneladas de tomate são produzidos no mundo anualmente e, deste total, mais de 30 milhões de toneladas são processadas (KARAKAYAA; ÖZILGEN, 2011). O consumo de produtos de tomate fresco ou processado está associado com a diminuição do risco de ocorrência de alguns tipos de câncer e com menor incidência de doenças cardíacas (ELLINGER; ELLINGER; STEHLE, 2006;WILLCOX;CATIGNANI;LAZARUS, 2003).…”

Section: Introductionunclassified

Composição química, cor e qualidade sensorial do tomate seco a diferentes temperaturas

2012

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ResumoNeste trabalho foi avaliado o efeito da temperatura de secagem nos conteúdos de compostos fenólicos totais, licopeno e ácido ascórbico, na cor e na qualidade sensorial do tomate seco. Tomates cultivar Dominador foram secos a 55, 65, 75 e 85 ºC. A cor instrumental do tomate seco foi determinada separadamente nos lados da polpa e da casca. Na análise sensorial afetiva, foram analisados os atributos aparência, cor, aroma, sabor e textura. O índice de aceitabilidade e a intenção de compra também foram considerados. De acordo com os resultados, concentrações crescentes de compostos fenólicos totais e licopeno foram verificadas com o aumento da temperatura de secagem do tomate entre 55 e 75 ºC. Diminuição significativa no conteúdo de ácido ascórbico foi verificada durante a secagem, cujos valores variaram de 38,82 ± 2,47 mg 100 g -1 após secagem a 55 ºC, caindo para 21,68 ± 1,30 mg 100 g -1 a 85 ºC. Decréscimos significativos nos valores de a* e L* foram verificados em ambos os lados da fatia do tomate seco (polpa e da casca), mostrando que o aumento da temperatura causa perda de cor vermelha e escurecimento do tomate seco. De acordo com a análise sensorial, dentre as temperaturas testadas na secagem do tomate a que apresentou melhores resultados foi 75 ºC. Este estudo mostrou que a secagem convencional de tomate com ar aquecido a 75 ºC é a mais recomendada entre as temperaturas testadas. Palavras-chave: Lycopersicon esculentum, ácido ascórbico, fenólicos totais, licopeno AbstractThis study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 °C. The instrumental color of dried tomato was determined separately on the sides of pulp and peel. In affective sensory analysis appearance, color, aroma, flavor and texture attributes were considered. Acceptance index and purchase intent were also evaluated. According to the results, increasing concentrations of phenolic compounds and lycopene were observed with increased drying temperature to 75 °C. Significant decrease in ascorbic acid content was observed during drying, which ranged from 38.82 ± 2.47 mg 100 g -1 after drying at 55 °C, dropping to 21.68 ± 1.30 mg 100 g -1 at 85 °C. Significant decrease in values of a* and L* were observed on both sides of the dried tomato slices (pulp and peel), showing that the increase in temperature causes loss of red color and browning of dried tomato. According to sensory analysis, among the temperatures tested in drying tomatoes the one that showed best results was 75 °C. This study showed that drying-conventional tomato with air heated to 75 °C is the most recommended among the temperatures tested.

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“…In the first application, we referred to data from technical literature [8,[23][24][25][26][27][28][29], to the software SimaPro [21], and to databases connected to it [22,23]. The only exception was that related to waste production after food consumption, as it strictly depends on users' behavior and habits.…”

Section: Data Integration: the Survey For Food Wastementioning

confidence: 99%

“…The table shows the impacts related to the main stages of the supply chain related to some of the foods of the case study menu (the distances between the nodes is 250 km/node). The sources used to compile the database are associated with individual numerical values for the Cumulative Energy Demand (CED) and the Global Warming Potential (GWP 100 ): a [23], b [28], c [29], d [8], e [25]. The application of the FCM to the weekly menu allows the calculation of the environmental impacts of the different foods.…”

Section: Identification Of the Environmental Impactsmentioning

confidence: 99%

Strategies and Tools for Eco-Efficient Local Food Supply Scenarios

2014

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Considering the wide demand for daily meals, the issue of the institutional food system has become very important in highly developed societies and, also, how it affects the flow of energy and matter within a territory. This research originates from a wide multi-disciplinary project aimed at developing a self-sufficient approach to improve the institutional food system in an area of Northern Italy. Thus, the aim of this research is to give some guidelines to implement ideal scenarios of food production, processing, consumption, and waste management at the local level. To that end, the organization of the supply and demand within the local institutional food system is inquired. A methodology has been developed to analyze the main energy flows and matter related to this catering, and to outline possible optimal scenarios. This methodology also allows to analyze case studies and to formulate improvements in order to reduce their energy consumption while exploring all the steps of the supply chain (considering the Life Cycle Assessment (LCA) approach). The use of quantitative indicators allows a comparison of the impacts related to the different steps characterizing the suggested scenarios. This paper presents results related to a test in the context of institutional catering in public schools.

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Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes

Cited by 67 publications

References 23 publications

Life cycle assessment of California processing tomato: an evaluation of the effects of evolving practices and technologies over a 10-year (2005–2015) timeframe

Life cycle assessment of California processing tomato: an evaluation of the effects of evolving practices and technologies over a 10-year (2005–2015) timeframe

Composição química, cor e qualidade sensorial do tomate seco a diferentes temperaturas

Strategies and Tools for Eco-Efficient Local Food Supply Scenarios

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