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Tomato Processing
Tomatoes grown in winter have higher quality and are processed into products like juice, puree, paste, sauce and ketchup to avoid losses during peak seasons. Processing involves selecting fully ripe tomatoes, washing, sorting, cutting, heating and pulping them before adding other ingredients like salt, sugar and spices. The mixture is then filled into bottles or cans, sterilized and stored. Problems like black neck formation in bottles can be prevented by filling hot products above 85°C and reducing iron contamination.
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Submission details for a presentation on tomato processing by Abhishek Thakur to Dr. Somesh Sharma.
Tomatoes grown in winter are superior and rich in vitamin C; conversion to products reduces spoilage during peak harvest.
Processed tomato products include juices, purees, sauces, chutney, soup, and chili sauce.
Key quality parameters for tomato juice include color, taste, acidity (0.4%), salt (0.5%), and sugar (1%).
Flowchart for producing tomato juice including washing, pulping, and sterilization steps.
Definitions of medium and heavy tomato purees with specific solid content: medium (0.9%), heavy (12%), and paste (25%).
Flowchart detailing the steps for producing tomato puree/paste from strained juice to sterilization.
Ketchup made from strained tomato juice, spices, salt, sugar, and vinegar with specific solid percentages.
Flowchart outlining the steps for ketchup production, including cooking and filling processes.
Chutney consists of fruits/vegetables with spices and must meet FSSAI specs: 50% TSS & 40% fruit.
Chutney production process flows from washing to cooking and sealing.
Tomato soup gaining popularity; it is served warm.
Production process for tomato soup involving boiling and stirring for consistency.
Chilli sauce made from spiced crushed tomatoes; preparation similar to tomato sauce.
Flowchart for making tomato chilli sauce, focusing on pulping and cooking.
Issues like black neck in bottles due to iron; prevention methods include specific filling temperatures.
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Tomato Processing
- 1. SUBMITTED TO:- DR.SOMESHSHARMA SUBMITTED BY:- ABHISHEK THAKUR Tomato processing
- 2. Tomato is grownin 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.
- 3. Tomatoes can beprocessed into a number of products:- Tomato juices Tomato puree and paste Tomato sauces/ketchup Tomato chutney Tomato soup Tomato chilli sauce
- 4. Plant-ripened , fullyred 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. Tomato juices
- 5. Flow sheet fortomato 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
- 6. 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’.
- 7. Flow sheet fortomato 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
- 8. Tomato sauce/ketch up Itis 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.
- 9. Flow sheet fortomato 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.
- 10. Tomato chutney Chutney isbasically 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.
- 11. Flow sheet forTomato 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.
- 12. Tomato soup Soup isbecoming very popular in homes. Stored soup is warmed at the time of serving.
- 13. Flow sheet fortomato 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.
- 14. Tomato chilli sauce Itis 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.
- 15. Flow sheet fortomato 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.
- 16. Problems with preparationof 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.