This document summarizes the process for preparing tomato paste. It begins with an introduction to tomatoes and their nutritional composition. It then outlines the key unit operations involved in processing tomatoes into paste, including receiving, washing, crushing, extraction, evaporation, sterilization, filling, and storage. The main steps are preheating the crushed tomatoes to 85-95°C, extracting the juice using pulpers and a finisher, concentrating the juice to 28-30° Brix through evaporation, sterilizing the concentrated juice at 103°C, aseptically filling the paste into bags, and storing the filled bags at 4-10°C.

1. “PREPARATION OF TOMATO PASTE”
Presented by
Yogesh Kumar Chouhan
M.Tech Final (APFE)
ID- 220116010
Seminar
on
Swami Vivekananda College of Agril. Engg. And Tech. & Research
Station,(FAE) ,IGKV Raipur
2017-18
(PFE-591 )
MASTER'S SEMINAR

2. Content
Introduction
Tomato fruit Structure
Chemical Compositions
Health Benefits of Tomato
Process Flow Chart
Unit Operations for Preparing Tomato Paste

3. INTRODUCTION
 The tomato originated in the mountain region of South America.
 The tomato is a edible fruit of Solanum lycopersicum, commonly known as a
tomato plant.
 The tomato is belongs to the nightshade vegetable or Solanaceae family.
 Varities are Cherry Early, Cherry Sweet, Baby Girl, Early Girl, Honey Bunch
Grape, Sun Gold, Sun Sugar, Sweet Million, Cabernet and Cobra.
 The tomato is consumed because is a rich source of vitamins and minerals and
use as an ingredient in many dishes, sauces, salads, etc.

4. Tomato fruit Structure
Mesocarp
(inner skin)
Exocarp
(outer skin)
Seed
Pedicel
Leaflates

5. Chemical Composition
Parameters
Water (%) 92.00%
Fiber (%) 0.60%
Protien (%) 1.00%
Carbohydrate (%) 4.30 %
Other 2.1%
Calcium(mg) 9.50 mg
Iron(mg) 0.40mg
Vitamin –A (mg) 250.00mg
Vitamin -C (mg) 25.00 mg

6. Heath Benefits of Tomato
• Good source of vitamins(C,K,A) and minerals(Iron, Calcium,
Potassium)
• Help in reduce cholesterol
• Improve vision
• Help in digestion
• Lower hypertension
• Prevent cancer
• Help in skin care and maintained healthy teeth & hair.
• Prevent gallstones

7. Process Flow Chart
Receiving raw material Storage
Feeding & Washing
Pre-inspection
Washing
Final Inspection
Crushing
Pre-heating(temp.85-95°C)
Extraction
Evaporation
Sterilization(temp.103°C)
Filling Storage
by pulper (2mm sieve size)
& finisher (1mm sieve size)
by PHE, Forced circulation &
Scrap surface evaporator
by Hot Break system
by Fruit crusher

8. Unit Operations for Preparing Tomato Paste
• Receiving:- We brought the raw material for the local market or by contract
farming, then weighed and stored.
• Storage:- The raw material (Tomato) are stored in Raw material storage
section at 30°C(room temp).
Fig:-Storage Section

9. Feeding & Washing :-
• The raw material are placed on flume and washed with the help of chlorinated
water and then convey by flat/bucket elevator.
Fig:- Bucket ElevatorFig:- Washing by flume

10. Pre-Inspection:-
• The unwanted material are removed from belt like physical hazards,
unmatured, and damaged tomato, and plant residue(leaf, stem) and pedicels
of fruits by manually etc.
(a) Flat belt conveyer (b) Roller Conveyer
Fig:- Pre-Inspection process

11. Washing:-
• Then the raw material is send for washing on washing tank. Then material is
again washed in chlorinated water.
• In this tank air agitator and baffle plate are provided for proper washing and
for flow and then send inspection belt by conveyor after spraying the normal
water.
Fig:-Washing Tank Fig:-Spraying normal water

12. Final Inspection:-
• In this section remaining unwanted materials are removed like plant residue
(leaf, stem), highly damaged fruits and also removing remaining fruit
pedicel by manually. And then send for crushing.
Fig:- Final inspection

13. Fruit Crushing:-
The tomato's are send to crusher. The machine runs continuous with high speed
rotary blades used for crushing all types of fruits and after crushing the pulp
(mixture of fibers+seed+skin+juice) sieved by 8mm sieve size, After that the
mixture is collected in collection tank.
Fig:- Fruit Crusher Fig:-Blade used in crusher

14. Preheating:-
After that the pulp is pre-heated to 85-95°C in Hot Break System. In this system
the mixture is hold for 2 minute for completing pasteurization process.
Fig:- Hot Break System

15. Extraction Process :-
• The heated pulp is conveyed via a pump then send for extraction process, there is
a two operating station-
(a) Pulper(with 2mm sieve size)
(b) Finisher/refiner(with 0.6 to 1 mm sieve size)
• In pulper, there is rotating body, down to it there is a sieve of size 2mm, So the
particle which have lesser than 2mm in mixture is get filtered through those sieve
and the remaining waste (seed, fibre, skin) are separated automatically.
• The Finisher is similar to pulper but there is a sieve of 1mm size.
Fig:- Pulper/ Finisher

16. Evaporation:-
• After extraction, Evaporation process is done by three evaporators-
a) Plate Heat Exchanger Type Evaporator (at 80ᵒC ) or PHE
b) Forced Circulation Evaporator(at 80ᵒC )
c) Scrap Surface Evaporator(at 80ᵒC )
• In these evaporators tomato pulp is heated at 80 ᵒC by steam and remove the
water molecules and the output pulp is concentrated at 28-30° Brix and
according to the required brix range the will be concentrated and then the juice
is send aseptic section for sterilization.
Fig:-PHE type Fig:-Force Circulation Fig:-Scrap surface

17. Sterilization:-
In this section the juice is sterilized and the bacteria’s are fully destroy , Four
sterilization process are-
I. Heating(by steam at 103ᵒ C temp.)
II. Holding(for 3min)
III. Cooling(by normal water)
IV. Chilling(by water at 5ᵒ C )
Fig:-Sterilization Section
Heating
Holding
Chilling
Cooling

18. Aseptic Filling & Storage:-
In this section after the removing of cap the HDPE bags are sterilized by
steam and after that the pulp is filled in this bags and then recapped and drop in
drums. And then stored in 4°C to 10°C(room temp.).
Fig:- Aseptic Filling Section Fig:- Filling Machine

19. THANK YOU