Energy Accounting in Canning Tomato Products

An energy-accounting method was used to determine energy use in various unit operations in canning tomato juice, whole-peeled tomatoes, and tomato paste. Data on steam and electric consumption were obtained from a canning plant with the use of steam flow meters and electric transducers. Unit operations associated with the following equipment were investigated: crushers, hot-break heaters, pulpers, finishers, lye-bath peelers, evaporators, and retorts. Data were analyzed to determine amount of energy used per unit of raw product. Energy-intensive operations were identified for future modifications to reduce energy consumption.