Energy Accounting in Canning Tomato Products

An energy accounting method was used to determine energy consumption 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, lyebath peelers, evaporators and retorts. The average thermal and electrical energy intensities of canning to mato products were 538 Btu and 0.0126 kWh per pound of tomatoes received, respectively. Energy intensive operations were identified as those associated with hot‐break heaters, lyebath peelers, evaporators, and retorts.