Production process of aseptic tomato paste quality industrial in Asia

Production process of aseptic tomato paste quality industrial in Asia Are you familiar with the paste process? Do you know the types of hair removal devices needed to prepare this product?

The process of producing aseptic tomato paste

The following is the process of producing aseptic tomato paste:

• Tomatoes enter the factory in 25 kg baskets or boxes. And after weighing, it is placed on the loading platform. And the goods are weighed and delivered by controlling the number of boxes with baskets.
• There is a cement pool at the loading platform. The floor is covered with lattice plates and is full of water. Tomatoes are drained from the basket in the pond water. Of course, the bottom of the pool has a suitable slope.
• The tomatoes are then passed under water showers for final washing and placed on a sorting table. Tomatoes while being sorted by workers on either side of the table. They are inspected and unsuitable tomatoes are removed from the tomatoes.
• Peeled tomatoes after passing under a shower that performs the final wash. It enters the shredder, which is composed of a series of movable blades. And it causes the tomatoes to be crushed. The chopped tomatoes are placed in a tank with a volume of about one cubic meter, under a shredder called a tank balance.

Types of tomato paste production machines

1. Chopped tomatoes enter the preheater by the pump menu. A preheater is a horizontal cylindrical device in which smaller diameter steel tubes are placed. And there is steam around the tubes, so that the chopped tomatoes pass through these tubes and reach a temperature of about 90-85 degrees Celsius. Heated in the preheater first causes. To increase the discharge efficiency in the filtration stage.
2. Second, the pectinase enzyme is destroyed and as a result, the produced paste has a suitable viscosity.
   Third, the microbial load is reduced and helps the recovery efficiency in the next steps. And due to the disintegration and softening of the tomato texture, while facilitating the dehydration process, it also reduces the depreciation of the filters.
3. Chopped tomatoes enter the strainers after passing through the preheater. These filters are in two or three stages. So that the difference between the different stages is in the diameter of their nets. The grid of the first stage is with holes with a diameter of one and the second stage is about 0.7 mm. The various steps are first to increase the quality and quantity of water intake. And secondly, depending on the conditions of the raw materials, some steps can be used as desired or removed. The tomato juice then enters the formulated tank, which is a steel tank. In these tanks, up to 3% of the weight of the final product is added to NaCl tomato juice.
4. Tomato juice formulated by the pump enters the condensing boiler. Of course, salt can be added to the final product after leaving the condensing pot. But due to the high impurity in our country, and the need to add salt water instead of dry salt, this is more correct if done in a formulated tank. Tomato juice can be concentrated in one or two or more stages (to become the final product. In tomato paste factories, this is usually done in two stages as a batch, or in a continuous system and as a circulation, but in the workshop Small can be used vacuum boilers, single stage or two similar boilers in two stages.
5. In any case, tomato juice is heated in a concentrated pot under vacuum and indirectly in contact with steam heat. And loses its water and is drained to the desired brix according to the manufacturer.
6. As mentioned earlier, concentrating tomato juice under vacuum preserves the quality of dyes and vitamins on the one hand, increases the speed of action and saves energy on the other hand.
7. The prepared tomato paste is stored in a storage tank from the condensing pot. Tomatoes are pasteurized from the storage tank by passing through a device similar to a preheater. And at a temperature of about 85 degrees centrifuge.
8. Tomato paste is filled by filling machine in cans or similar containers. Then the cans filled with tomato paste are sealed. After closing, the filled can is passed through the steam tunnel. So that the temperature of the center of the can reaches 90 degrees Celsius. It should be pasteurized and the storage time of the product at the mentioned temperature depends on the type of packaging container and its size.
9. After passing through the canal, the steam of the can passed under the cold shower. So that the temperature of the center of the can is reduced to 40-38 degrees Celsius. After passing under a cold shower, they pass under a fan that blows hot air and dries.
10. The can is then labeled and packed in a carton. The produced product is transported to the product warehouse and after a quarantine period (about 15 days), if it is negative, the results of the required tests can be marketed.

Buy industrial tomato paste

There are two things you can do to make industrial tomato paste. Or purchased the required equipment and set up a production plant. Or bought this product from the manufacturers. For this reason, we explained the first method and its process. But the second way is easier. Contact us to buy.