Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,

1. TOMATO JUICE EXTRACTION AND JUICE
CHARACTERISTICS

2. Introduction
• Tomato (Lycopersicum esculantum) belongs to family
Solanaceae. Tomato is one of the most popular and widely
grown vegetable crops in the world. It stands next only to
potato in terms of production. India is fourth largest producer of
tomato next only to China, USA and Turkey with an estimated
production of 11.98 million tonnes in 2010.
• It is short duration vegetable crops which fit suitably among
different dropping system.tomato is a very versatile vegetable
for culinary purposes. Ripe tomato fruit is consumed fresh as
salads and utilized in the preparation of a large number of
processed products such as puree, paste, powder, Ketchup,
sauce, soup and canned whole fruit.

3. Composition of Tomato
• Chemical composition of tomato depends on various factors such
as variety, growing environment and package of practice. Besides it,
the composition may also vary at different stage of maturity. The
composition of tomato is important from the quality point of view as
it affects colour, nutrient content, flavour and texture of the both raw
as well processed tomato.
• Total solid content decreases with maturity from green (mature) to
eating ripening maturity due to the conversion of insoluble
components mainly starch and insoluble polysaccharides into
simple sugars and soluble polysaccharides, respectively. Soluble
solids in tomato mainly consisted of sugars, which play significant
role in flavour development.

4. • The chlorophyll content decreases with concomitant
increase in the concentration of lycopene, the major
pigment in tomato. The concentration of β-carotene
lowered during the maturity and its concentration is more
in pink & yellow coloured varieties than red varieties.
• Pectin a major cell wall constituent is important for the
firmness of fresh tomato and influence the consistency of
tomato products.
• However, the concentration of soluble pectin increased
during the ripening because of the higher pectinolytic
acidity.

5. • Acidity of tomato is mainly attributed to their citric and malic
acid content. The average calorific value of tomato varies in
the range of 23-25 Kcal/100 g, which is quite low.
• However, the higher amount of antioxidants like lycopene
and ascorbic acid further enhance their nutritional value.
• They are also very good source of minerals specially
magnesium and potassium which have heart healthy role.
• They also supply copper, iron and sulphur in diet. Oxalate is
considered as anti-nutrient component in tomato which may
be responsible for stones in kidney and gall bladder by
complexing calcium in gastrointestinal lumen. Thus it also
decreases the bioavailability of calcium in body.

6. Nutritional and Therapeutic Effects of Tomato &
Tomato Product
• Tomatoes are good source of ascorbic acid, which
constitutes about 15-20 mg per 100 g of edible parties.
The level of ascorbic acid increases with ripening. The
concentration also depends on the cultivar and
exposure to sunlight.
• One of the most widely researched components is
lycopene, a reddish colour pigment, responsible for
characteristic colour of tomatoes.
• Lycopene is the most effective singlet oxygen
scavenger in biological system.

7. • Vitamin C, lycopene and carotenoides present in
tomatoes are effective antioxidants and have been found
effective in prevention of number of cancers.
• Lycopene also exhibits similar effectiveness in inhibiting
low density lipoprotein oxidation as b-carotene.

8. Tomato Ripening Stages
• Maturity index and Harvesting: Depending on the mode
of disposal, the tomato fruits may be harvested at
various stages of maturity:
• (i) Green stage: The fruits are fuIly developed but are
green and suitable for sending to distant markets.
• (ii) Pink stage-Some of the portion is red or pink and
the fruit is not fully ripe. It is most suited for local
markets.
• Ripe stage: Themajor portion of the fruit is red and the
softening begins. It may be picked up for home or table
use.

9. • (iv)Full ripe stage: The fruit develops maximum colour and
turns soft. It is suited for processing purposes.

10. Points to be considered while processing of tomato
• (i) Use only plant-ripened red tomatoes as far as
possible. The yellow and greenish portions not only
mask the red colour of the fully ripe tomatoes, but also
turn brown due to oxidation.
• (ii) Avoid use of iron equipment during processing.
Lycopenes turns brown when it comes in contact with
iron. Iron also forms black compounds with the tannin
of the tomatoes or of the spices used.
• (iii) Avoid prolonged heating and cool the product
quickly after preparation of tomato based processed
products like ketchup, sauce, chutney and soups.

11. • (iv) After filling tomato products in bottle it is better to
pasteurize to avoid fermentation.
• (v) Leaving minimum headspace in bottles (the more
the air than greater is the blackening)
• (vi) Addition of 100 ppm sulphur dioxide or 100 mg per
cent ascorbic acid.

12. Tomato Pulp and Juice Extraction
• Tomato juice and pulp are the major primary processed
products of tomato which may be utilized for the
production of high value added products like puree,
sauce, ketchup, chutney, powder etc.
• All varieties of tomato are not suitable for processing
point of view.
• The varieties which are used for juice and pulp
manufacture must possess following characteristics.

13. • Deep red coloured varieties are preferred as yellow
coloured pigments not only mask the red colour in
processed tomato products but these are also
susceptible to oxidation resulting in brown colouration.
• Firm but ripe fruits should always be used as they
contain sufficient amount of pectin which is essential for
the consistency of the finished products like puree,
sauce, ketchup etc.
• Green coloured and sour varieties should not be used
as they will affect the flavour and colour of the resultant
products.

14. • Tomatoes are also susceptible to microbial decay, hence
any infected or diseased fruit should never be used for the
manufacture of products as they may pose health
hazards.

15. Preliminary processing of tomato
• After selection of suitable fruits, they are washed in running
water to remove all adhering dirt, dust, foreign particles
including fungal filaments and other microbes. On large scale
production plant, rotary washers or trough washers flitted with
moving conveyer belt and soft rubber brushes are generally
employed.
• Trimming & sizing
• Tomatoes are trimmed manually with the help of knife to remove
green, yellow coloured portion, decayed or infected parts and
stalks. The trimming losses may vary from 4 to 17% depending
on the selection of raw material. After trimming, tomatoes are
cut into 4-6 small pieces of 0.4-0.6 inch and crushed for juice
extraction.

16. • Pulping or juice extraction
• The tomato juice is probably one of the most widely used
juices. Fresh raw tomato juice is most beneficial and
because of its alkaline reactions if consumed alone.
• However, presence of sugar and starch rich foods along
with tomato juice make is acidic. The juice extraction may
be done either by hot pulping, or cold pulping method.

17. Manufacturing of Tomato Puree and Paste
• The pulp which is obtained by hot or cold break method is concentrated to
manufacture puree and paste. Fully mature and deep red coloured tomatoes are
preferred for the manufacture of tomato puree and paste.
• Tomato Puree
• Tomato juice or pulp as obtained by cold or hot extraction method is concentrated to
about 9.0 percent to 12.0 percent total solids to prepare tomato puree.
• Commercial tomato puree can be defined as concentrated tomato juice or pulp
without skin or seeds, with or without added salt and containing not less than 9.0
percent salt free tomato solids, is �medium tomato puree�.
• Further concentration to 12.0 percent solids will yield �heavy tomato puree�.

18. • Tomato Paste
• Tomato paste can be defined as concentrated tomato
juice or pulp without skin and seeds, and containing not
less than 25 percent of tomato solids.
• If the tomato paste is further concentrated to a tomato
solid levels of 33 percent or more then it is called as
concentrated tomato paste.

19. • Process flow diagram for tomato puree or paste
manufacture

20. • Tomatoes
• Washing using portable water
• Sorting and Trimming
• Blanching at 90 C for 3 to 5 min.
• Pulping and Straining
• Cooking to desired consistency
• (Double jacketed steam kettle / vacuum pan)
• Judging of end-point TSS for puree 12 to 15% or paste 25% (Tomato
solids by hand refractometer or volume by measuring stick)
• Filling hot in to bottles or cans at 82 to 88 C
• Sterilization in boiling water for 20 minutes
• Cooling
• Storage at ambient temperature
• (In cool and dry place)

21. •

22. Tomato Ketchup and Sauce
• Among the tomato products, in world tomato sauce and ketchup are very
popular and are being manufactured on an increasingly large scale. It is one of
the simplest ways of conserving the tomato solids.
• As per FSSA standards �Tomato ketchup and sauce means the product
prepared by blending tomato juice/puree/paste of appropriate concentration with
nutritive sweeteners, salt, vinegar, spices and condiments and any other
ingredient suitable to the product and heating to the required consistency.
• Tomato paste may be used after dilution with water suitable for the purpose of
maintaining the essential composition of the product. The finished product
should contain not less than 25.0 percent total soluble solids (salt free basis)
and acidity not less than 1.0 percent as acetic acid.

23. • Tomato ketchup and sauce can be made from freshly
extracted juice or pulp or using tomato puree or paste.
Strained tomato juice or pulp along with spices, salt, sugar
and vinegar is cooked or concentrated to the extent that
ketchup and sauce contains not less than 12 percent tomato
solids, 25 percent total solids and minimum acidity as 1%
acetic acid.
• The TSS content in tomato ketchup should be 25-29 for
grade C, 29-33 for grade B and over 33 for grade A.
• Basically there is no difference between tomato ketch-up and
tomato sauce. Tomato sauce has thinner consistency and it
is blended with juice or pulp from other vegetable sources
including potato puree, cucumber juice or carrot pulp.

24. • In the manufacture of tomato ketchup following steps
are involved:
• Selection of raw material
• Extraction of pulp or juice
• Addition of ingredients (spices)
• Sugar
• Salt and Vinegar
• Thickening agent
• Cooking & concentration
• Bottling & Packaging
• Pasteurization

25. • Ketchup making

27. Recipe of Ketchup

28. Tomatoes can be processed into a number of products
• Tomato juice: 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 (in terms of citric acid), be uniform
in appearance and, have high nutritive value.
• In addition the juice should contain 0.5% salt, 1% sugar
and 0.4% acids. In the home it is prepared qy using 1 litre
of juice, 109 of sugar, 5 g of salt, 1 g of citric acid and 1 g
of sodium benzoate.

29. • Tomato puree and paste: Tomato pulp without skin or
seeds, with or without added salt, and containing not less
than 9.0 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 is further concentrated so that it contains not less
than 25 per cent tomato solids, it is known as tomato
paste. On further concentration to33 per cent or more of
solids, it is called concentrated tomato paste.

30. • Tomato sauce/ketchup: 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.
• Tomato chutney: Tomato 1 kg, sugar 500 g, salt 25 g,
onion (chopped)100 g, ginger (chopped) 10 g, garlic
(chopped) 5 g, red chilli powder 10 g, cinnamon, black
pepper, cardamom (large), aniseed, cumin (powdered)
10 g each, vinegar 100 ml and sodium benzoate 0.5 g
per kg final product.
• Tomato cocktail: It is prepared just before serving or
served from stock.

31. • Recipe: Tomato juice 5litres, salt 45 g, lime juice 60 ml,
red chilli powder 0.25 g, clove (headless) 5 numbers,
cumin, black pepper, coriander seed, cardamom (large),
cinnamon (powdered) 1.5 g each and vinegar (10% acetic
acid) 300 ml.

32. • Tomato soup: Soup is becoming very popular in
homes. Stored soup is warmed at the time of serving.
• Recipe: Tomato pulp 1 kg, salt 20 g, sugar 20 g, butter
or cream 20 g, flour/starch 10 g, onion (chopped) 20 g,
garlic (chopped) 5 g, clove (headless) 5 numbers,
cumin, cardamom (large), black pepper, cinnamon
(powdered) 1 g each and water 350 ml.
• 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.