All About Tomato & Puree
In this article,We will discuss the following matter about Tomato-
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1,What is Tomato
2,Tomato before Processing.
3,Post harvesting CARE of Tomato.
4,Processing on Tomato -To make Different products Like puree,Paste,Juice etc.
5,Preservation of Tomato products.
6,Packaging of Tomato Products.
7,Benefits of Tomato.
8,How We provides Online & Offline Consultancy to make Tomato Products?
1,What is Tomato:
USA is Largest producer of Tomato ,Second one is China and Third is India.
In Follwoing chart you can see the timeline progress of tomato entered in entire world-
Below are Nutrition value of Tomato :
And below chart is also Nutrient of 100g Fresh Tomato ,Specially Vitamins
And Following chart shows the Nutrient value of Fresh Uncooked Tomato Specially Amino acids-
2,Tomato before Processing.
3,Post harvesting CARE of Tomato.
4,Processing on Tomato -To make Different products Like puree,Paste,Juice etc.
Tomato is generally used as culinary product,And maximum used as Vegetable,Even it is Fruit as per Botany,But every kitchen is using Tomato as Vegetable and Salad.
Reverse osmosis has been used in industry to concentrate tomato juice from 4.5°Bx to 8.5°Bx.
5,Preservation of Tomato products.
6,Packaging of Tomato Products.
7,Benefits of Tomato.
8,How We provides Online & Offline Consultancy to make Tomato Products?
As per discussions with client Our Consultancy Firm B.kumar Food Consultancy Services can go ahead to make Tomato Puree/paste in the range of 40kg per Day to 15million kg per day capacity Plant, For that All machines and some important analysis equipments list will be provides by us like Boiler ,pulper, and Storage tank with stirrer as well as other laboratory related instruments like Thermometer ,Refractometer, As per Our co-ordination you have to make The Tomato puree in the Brix range of 12% to 55% as per standard recommended by the Comite International Permanent de la Conserve (CIPC1959). That Draft European Community proposals recommended five gradings of paste/Puree in above range, the base is dry solids content as determined by refractometer. These are as follows; So, We have to make in these range ,specially 28 & 36 Degree Brix is commonly used as Industrial Raw Materials and Consumer pack ;The most important thing is to prevent contamination.
(1)Semi-concentrate(12% minimum dry Solid ), (2)Concentrate(18% minimum dry Solid ), (3),Double concentrate(28% minimum dry Solid ), (4),Triple concentrate(36% minimum dry Solid ), (5),Sextuple concentrate(55% minimum dry Solid ), So, We will Provides the Process in such a way ,that final puree must be acceptable in market in Specified parameters set by us ,Means These parameters should be maintained,Following are these parameters will be provided by us as well as process and other ingredients.
1,Brix, 2,Total Sugar(As an invert),3,Titrable Acidity(As citric acid), 4,Volatile Acidity(As acetic acid), 5,Mineral impurities(Insoluble in water),5,Post harvesting care of tomato (This needs as Tomato have 2-4 weeks of life & Perishable in nature, So %RH,Air flow & temperature), 6,Percentage and name of Preservative and other additives to be added, 7,Microbial count limits and precautions ,in case over-chilled,then they may become more susceptible to decay by fungal genera such as by Alternaria. 8,Disinfactant name and percentage to be needs when washing, So that Fungus can be removed,as Calyces are usually the first part of the tomato on which fungi appear & that should not be enter in our process. 9,Option of Preservative to sustain the Lycopen,Because some Preservative ,if added ,than Tomato can be made using Low temperature and if Temperature is low ,than Lycopene will preserve more.Means such hundreds of Precautions and process needs to make proper proper puree of Tomato out of Hindreds of Precaution one is how to prevent the contamination of tomato by Geotrichum candidum Mold, This mold is responsible for very bad Sour Rot type spoilage of Tomato puree.