Getting to knowthe tomato paste production line

If you are planning to start a tomato paste production line, we suggest that you read this article until the end. In the tomato paste production line, like other production lines in the industry, there are many devices and equipment. New technologies that are used with the advancement of science in the production of paste equipment. It increases the productivity of production along with saving labor and energy. And this, in the real sense, leads to the same increase in the factory’s profitability

If you notice, tomato paste is a product that is always facing increasing price. And its production has a high economic justification. This product is used as a seasoning in most dishes. Because it is a coloring and a unique flavor for food. In the not-so-distant past, every person used to prepare their paste at home in a traditional way. But today, with the expansion of the production lines of factories and workshops, this amount of paste production has decreased. Paste factories turn 40 to 60 tons of tomatoes into tomato paste or puree for at least one day. Of course, small and new workshops can establish their production lines with less than this amount.

Contents:

Necessary equipment for establishing tomato paste production line

Production steps in tomato paste production lines

The space needed to set up the production lines of Raberangi

Packaging of tomato paste

Brix standard in tomato production lines

What is the cost and profit of producing tomato paste?

Necessary equipment for establishing tomato paste production line

These equipment and devices include:

Washing bar

Lifting bar

chopper

preheating

Two-stage filter

Tomato juice tank

Evaporator

baby

Pasteurization

can tray

Transfer tape

Liquid filling machine

Can lid

Pasteur tunnel

Jet printer

Sharing Pack

Production steps in tomato paste production line

1. Receiving and preparing tomatoes:

Tomatoes are received at the unloading place of the factory.

2. Transmission:

Tomatoes enter the processes related to the production of paste through a conveyor belt.

3. Washing:

At this stage, the tomatoes are washed in the washing bar. And physical contaminations are removed during harvesting and transportation. (Immersion and spraying methods are used to wash tomatoes better.) Tomatoes are usually washed in three stages First, the tomatoes enter the water tankers with a mesh bottom with the Depalletizer device, which creates turbulence in the water and removes impurities with the air blown from the bottom.

The next step is in the secondary tank where the tomatoes are washed with cleaner water. In the third step, the tomatoes are transferred to the conveyor belt with the help of rotating vane wheels and they move forward little by little and are thoroughly washed with a quick and strong spray of water

4. Sort:

At this stage, unsuitable, damaged or unripe tomatoes are separated from the rest of the products. This step is done by the sorting machine. (Healthy, large, red, high acid tomatoes and tomatoes with less fibrous texture are selected. It should not be crushedThe color of tomato should not be green because chlorophyll turns into pheophytin which is dangerous in heat and acidic environment.)

5. Crushing:

Tomatoes are crushed by the relevant machine. This operation is done with a chopper or cracher and in two ways, hot and cold. In the hot method, tomatoes are heated in the tomato paste production line immediately after crushing or before pulping. During this method, the heat makes the paste more consistent. On the other hand, heat causes the release of gummy substances around the seeds. And it will increase the viscosity of the product, which is suitable for making ketchup.

The heating temperature in this method is 90 degrees Celsius. And it is mainly used for high-quality tomatoes. The disadvantage of Hot Break is that it can caramelize, creating unpleasant colors and flavors. In cold crushing, tomatoes are coldly crushed and crushed in the tomato paste production line. And then they are heated at 80 degrees Celsius. In this method, due to the low temperature used, the produced paste has a lower viscosity. This method is used for extracting paste from tomatoes that ripen late in the season and do not have the desired color and do not need to fully extract the color.

. 6.Preheating:

The initial cooking of tomatoes at this stage is done by steam boilers. (At this stage, a preliminary heating is done in the tomato paste production line in order to deactivate the hydrolytic enzymes. This stage increases the consistency of the tomato pasteAfter crushing, the tomatoes enter a special device and are fermented at a temperature of 70 to 90 degrees Celsius. In this stage, the more ripe the tomatoes are, the higher the temperature is used.)

7. Filtration:

At this stage, the skin and seeds of tomatoes are separated from the main product by special filters. Usually, two-stage or sometimes three-stage strainers are used in this stage of the tomato paste production line. The first strainer is usually called a pulper. The second and third filters are called Finisher. These two devices are similar in terms of construction, they are cylindrical. Their bodies are made of lace. There are rotating vanes in that cylinder. which severely affects tomatoes. As a result of these blows, the tomatoes grow more.

Pulper is responsible for separating the tomato skin and seeds. The skin and seeds get stuck in this cylinder and cannot be removed. The finisher will crush more tomato particles and make it smoother. It can also separate tomato juice from its pulp

8. Concentration:

At this stage, the separated tomato juice is evaporated by the water evaporator (condenser). At this stage of tomato paste production, the processed product is sent to the evaporators for concentration. The type of evaporator depends on the manufactured product. But the concentration is always done under vacuum conditions. Evaporators with carved surfaces, which are often two or three bodies, are mainly used. During this stage, some of the remaining product water is removed for longer shelf life. Thermal evaporation by vacuum is the most common method in tomato paste production line. This method preserves the initial quality of the product, especially in terms of color and nutritional value. This thermal method is also economical.

9. Sterile:

Cooked and concentrated paste is sterilized by the tomato paste sterilization machine. In this step, tube pasteurizer is used to sterilize tomato paste. In this method, the given temperature is 80 to 90 degrees.

10. Packaging:

At this stage, the cooked and prepared paste is packed and sent to the market. And they can be stored in aseptic or hygienic packages for future packaging.

The space needed to set up the production lines of Raberangi

Any place equipped with water and electricity. It can be considered as an option to start a tomato paste production workshop. Assuming, for example, to set up a tomato paste factory that receives 10 tons of tomatoes per day. A hall with a capacity of 75 square meters is needed. Of course, this amount depends on the relevant industrial machines and machines and their size. This 75 meters of space is only for the paste production line. If we consider the space required for warehouse and packaging lines and other things, more space is definitely needed