an be assumed as required space for piping and mo B3HH-13-C Bevel-helical gearboxes B3

Flender/Flender Gear Units/Bevel-helical gearboxes B3

processing into juice, paste, puree, soup, ketchup, sauce, and canned tomatoes. Tomato pomace left over as waste after extracting tomato juice constitutes about 2% to 3% of the raw material. The pomace essentially consists of seeds and skin. Theseed component of the waste, which accounts for about 5%, has received considerablescientic investigation 3.2.1 Seed Oil number of workers have studied the extraction and characterization of oil from tomato seeds (1,. Tomato seed oil is characterized by its high content of monounsaturatedfatty acids, namely, oleic acid ( 1:1, 8.3%). Although this edible fatty acid is of lownutritional value compared to polyunsaturated fatty acids, especially linoleic acid( 1:, which is predominant in such crops as safower, sunower, and corn, neverthe- less oleic acid can be used as soap base in the manufacture of oleate ointments, cosmetics, polishing compounds, lubricants, and food grade additives, and other products (. 3.2.2 Seed Protein Studies on the amino acid composition of the protein indicated the presence of all essential amino acids. The most limiting amino acids are cysteines, methonine sulfur amino acids, isoleucine, valine, leucine, and phenyl alanine; threonine, hystidine, and lysine were found to be the most abundant essential amino acids of tomato seeds (. The high level oflysine in tomato seed protein has promoted supplementation of the seed meal in wheatour, which is decient in the amino acid. Supplementation of wheat our bread at 1%and 2% levels increased lysine by 4.2% and 6.9% (. Wheat breads with the addition 8 Eipeson and Ramteke of 1% or 2% of tomato seed our to the wheat our were equal in quality to the control wheat bread, but greater addition resulted in crumb darkening. Tests with rye our showedthat adding 7% tomato seed our resulted in bread of very good quality with greatervolume and porosity than control bread (. 3.2.3 Coloring Matter The possibility of extracting coloring matter from tomato skin