## 1 Introduction  
Tomato (_Lycopersicum esculentum_) has its origin in South America and has been cultivated on the European continent for hundreds of years. Tomatoes are known to be a good source of antioxidants that include mainly lycopene [1, 2], but also carotenoids such as \(\beta\)-carotene, a precursor of vitamin A [3], vitamins such as ascorbic acid (vitamin C) [4] and phenolic compounds such as flavonoids [5, 6]. Due to their high nutrient content and unique sensory properties, tomatoes are consumed fresh, cooked and in processed form such as pure, paste, ketchup, sauce, canned tomato and tomato juice [5, 7]. Regular consumption of tomatoes and tomato products increases antioxidant defenses and reduces the risk of oxidative stress, mainly due to their lycopene content [8], reduces the level of cholesterol and triglycerides in the blood [1, 2] and prevents the spread of several types of cancer cells [9, 10] that may cause cancers of the prostate, skin, lung, colon, breast and urinary bladder [11]. The industrial processing of tomatoes produces a large amount of tomato pomace. It has been estimated that the total production of tomato pomace in the world is approximately 5.4-9.0 \(\times\) 10\({}^{6}\) tons annually [12, 13]. Tomato pomace is generally composed of 56-65.3%skin, a part of the pulp and 38.5-44% seeds [14; 15; 16]. The amount of tomato pomace being produced as a result of the industrial processing of tomatoes varies, and depends on several factors related to the raw material, the technological process, the finished product, etc. An estimated amount of tomato pomace of 1.5% up to 5% [14; 17; 18] of the initial weight of tomatoes after industrial processing has been reported. This by-product is a rich source of lycopene (7.36-17.21%) [19; 20; 21] and other biologically active compounds [22], fiber (16-78.56%) [23; 24], protein (11.02-24.67%) [25; 26] and lipids (3.22-23.44%) [17; 27]. In addition, the fatty acid profile is similar to that of unprocessed tomatoes [28]. The peel contains the highest amount of lycopene and fiber, while lipids and proteins are concentrated in the seeds [12]. Thus, tomato pomace is a valuable source of nutrients, and can be used as a raw material for developing functional products. The valorization of tomato pomace also has a positive impact on the environment by reducing the waste from the industrial processing of tomatoes. Due to the seasonal character of tomato pomace, the valorization opportunities are limited. The high water content of tomato pomace, about 80-90% [29; 30; 31] requires drying to obtain safety production with an extended shelf life. By grinding, the tomato pomace powder is obtained which can be used as a raw material in different concentrations to formulate new value-added products, characterized by high dietary fiber content [31; 32]. An essential process for obtaining tomato products such as juice, puree or pasta is the process of preheating, also known as \"breaking\". During this process the protopectin contained in tomatoes is transformed into pectin, leading to a uniform consistency of tomato products. Two forms of this process are used industrially, as \"cold-break\", when the heating applied after crushing is performed at temperatures of 60-70 \({}^{\circ}\)C and \"hot-break\", when the heating is carried out at 85-100 \({}^{\circ}\)C and which inactivates the enzymes that normally act on the pectin after crushing [33]. Heat treatment can cause changes in color, chemical, rheological and functional properties. Therefore, the appropriate processing temperature must be selected to attain the desired attributes of the finite product. Furthermore, knowledge of the effect of temperature and concentration on the flow properties of fluid foods could be very useful to understand unit operations such as evaporation and concentration where simultaneous heat and mass transfer takes place [34]. A study conducted by [PERSON] et al. [31] reported the structural and rheological properties of reconstituted lyophilized tomato pomace.