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    Tomato Processing: Submitted To:-Dr - Somesh Sharma Submitted By:-Abhishek Thakur

    Uploaded by

    Hafiz Abid
    Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce, ketchup, soup, and chilli sauce to avoid losses during peak harvest seasons. Processing involves selecting ripe tomatoes, washing, sorting, cutting, heating, pulping, adding other ingredients like sugar and salt, filling hot into containers, and sterilization. Black neck formation in bottles during storage can be prevented by filling at high temperatures, reducing iron contamination, and adding preservatives.

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    Tomato Processing: Submitted To:-Dr - Somesh Sharma Submitted By:-Abhishek Thakur

    Uploaded by

    Hafiz Abid
    348 views17 pages
    Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce, ketchup, soup, and chilli sauce to avoid losses during peak harvest seasons. Processing involves selecting ripe tomatoes, washing, sorting, cutting, heating, pulping, adding other ingredients like sugar and salt, filling hot into containers, and sterilization. Black neck formation in bottles during storage can be prevented by filling at high temperatures, reducing iron contamination, and adding preservatives.

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    Tomato Processing

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    Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce, ketchup, soup, and chilli sauce to avoid losses during peak harvest seasons. Processing involves selecting ripe tomatoes, washing, sorting, cutting, heating, pulping, adding other ingredients like sugar and salt, filling hot into containers, and sterilization. Black neck formation in bottles during storage can be prevented by filling at high temperatures, reducing iron contamination, and adding preservatives.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    348 views17 pages

    Tomato Processing: Submitted To:-Dr - Somesh Sharma Submitted By:-Abhishek Thakur

    Uploaded by

    Hafiz Abid
    Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce, ketchup, soup, and chilli sauce to avoid losses during peak harvest seasons. Processing involves selecting ripe tomatoes, washing, sorting, cutting, heating, pulping, adding other ingredients like sugar and salt, filling hot into containers, and sterilization. Black neck formation in bottles during storage can be prevented by filling at high temperatures, reducing iron contamination, and adding preservatives.

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    © All Rights Reserved
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    of 17

    Tomato processing

    SUBMITTED TO:- DR.SOMESH SHARMA


    SUBMITTED BY:- ABHISHEK THAKUR
    Tomato is grown in our country in abundance, both in
    summer and winter seasons, but those grown in winter are
    superior in quality because they contain more total solids.
    They are a good source of vitamin C. Fresh tomatoes are very
    refreshing and appetizing but cannot be stored for a long
    period. Often they are sold at distress prices during the peak
    harvest season and nearly 25 per cent of the produce is
    spoiled due to mishandling. Such losses can be avoided by
    converting tomatoes into delicious products. Large qualities
    of tomatoes are canned or made into paste, puree, juice,
    ketchup and sauce.
    Tomatoes can be processed into a number of
    products:-

     Tomato juices
     Tomato puree and paste
     Tomato sauces/ketchup
     Tomato chutney
     Tomato soup
     Tomato chilli sauce
    Tomato juices
    Plant-ripened , fully red fruits are selected, discarding all
    green ,blemished and over-ripe fruits. A good quality juice
    should be of deep red colour, possess the characteristic taste
    and flavour of tomato, contain about 0.4 per cent acid, be
    uniform in appearance and have high nutritive value.
    In addition juice should contain 0.5% salt, 1% sugar, 0.4%
    acid. Hot pulping is superior to cold pulping because in the
    latter case, extraction of juice is somewhat difficult and its
    yield is less.vit C is oxidised more rapidly.
    Flow sheet for tomato juice
    Tomato
    washing
    sorting & trimming
    cutting &chopping
    heating at 70-90˚C for 3-5 min
    Pulping/extraction of juice
    addition of salt ,sugar, citric acid
    homogenization
    Heating at 82-88˚C for a minute
    Filling hot into bottles/cans
    Sterilization in boiling water for 30 min
    Cooling
    sealing
    Tomato puree & paste

    Tomato pulp without skin or seeds, with or without added


    salt, and containing not less than 0.9 per cent of salt-free
    tomato solids, is known as ‘medium tomato puree’. It
    can be concentrated further to ‘heavy tomato puree’ which
    contains not less than 12 per cent solids. If this further
    concentrated so that it contains not less than 25 per cent
    tomato solids, it is known as ‘tomato paste’.
    Flow sheet for tomato puree/paste

    Strained tomato juice

    cooking to desired consistency

    Judging of end point for pure/paste

    filling hot into bottles/cans

    sterilization in boiling water for 20minutes

    Cooling

    storage at ambient temperature


    Tomato sauce/ketch up

    It is made from strained tomato juice or pulp and


    spices,salt,sugar and vinegar, with or without onion
    and garlic, and contains not less than 12 per cent
    tomato solids and 25 per cent total solids.
    Flow sheet for tomato sauce/ketchup

    Tomatoes washing sorting/trimming cutting/chopping


    heating at 70-90˚C for 3-5mins pulping straining
    tomato pulp/juice cooking pulp with 1/3 of sugar
    putting spice bag& pressure occasion cooking to 1/3
    original volume of pulp/juice removal of spice bag
    Add of remaining sugar& salt cooking judging of end point
    addition of vinegar/acetic acid & preservative filling hot
    into bottles at about 88˚C crown corking pasteurization
    cooling storage at ambient temperature.
    Tomato chutney

    Chutney is basically a mixture containing fruits &


    vegetable along with species, salt, sugar, & vinegar. A
    good chutney is reasonable smooth, perishable &
    appetizing and have flavour of the fruits & vegetable
    used in preparation. As per FSSAI specifications
    chutney should have minimum 50%TSS & 40% fruit
    part.
    Flow sheet for Tomato chutney

    Tomatoes washing sorting blanching for


    2mins putting quickly in cold water peeling
    crushing addition of ingredients except salt &
    vinegar & cooking gently to desired consistency
    add of preservative filling hot into bottles
    sealing storage at ambient temperature.
    Tomato soup

    Soup is becoming very popular in homes. Stored soup


    is warmed at the time of serving.
    Flow sheet for tomato soup

    Tomato pulp/juice boiling to concentrate


    putting spice bag in cooking pan preparing paste
    of butter and flour addition to concentrated juice
    cooking to desired consistency with continuous
    stirring addition of sugar and salt and cooking for
    2 mins removal of spice bag filling into cans
    sterilization cooling storage.
    Tomato chilli sauce

    It is highly spiced product made from ripe ,peeled and


    crushed tomatoes and salt, sugar, spices, vinegar, with or
    without onion and garlic. The method of preparation is
    similar to that for tomato sauce except that the total
    unstrained pulp is used and seeds are not removed. Hot
    product is filled in bottles or cans and processed in water at
    85-90˚C for 30mins.
    Flow sheet for tomato chilli sauce

    Tomatoes

    Washing

    Sorting

    Blanching for 2 mins

    Peeling

    Cooking pulp with 1/3 sugar

    Rest of process similar to that of tomato sauce.


    Problems with preparation of Tomatoes.

    Black neck:- formation of black ring in the neck region of


    bottle is known as black neck. Its caused by iron which
    gets into the products from the matter of the equipments
    & the cap of crown wall through the action of acetic acid.
    This iron come into the contact with tannins in species
    forms ferrous tannate which is oxidized to ferric
    tannate.it can be prevented:-
     Filling hot sauce or ketchup at a temp not less than 85˚C.
     Reducing contamination by iron
     Partial replacement of sugar by corn syrup or glucose
    syrup which contain sulphur & prevent blacking.
     Addition of 100ppm SO₂ or milligram ascorbic acid using
    cloves only after removing the head region.

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