Each production plant that produces tomato paste products has a separate line that is dedicated to the packaging of the finished goods. It is fascinating to learn that there are dedicated machine pieces of equipment for the packaging of tomato paste and other tomato-based products. What exactly happens on the production line for tomato paste? How should a production line for tomato paste be organized? One of the canned goods that are manufactured both on a residential and an industrial size is tomato paste. Production of this product can take place on any scale. The thermal techniques that are done to the food during canning provide the food with a longer shelf life than it would otherwise have. This article from Food Science is going to discuss the tomato paste production line, and we are going to go through each stage of the line in the order that they occur. Maintain your focus on food science. To make the paste, you should use tomatoes that are large, healthy, and red. They should have a high Brix and acid content, and they should have a less fibrous texture. You shouldn't crush the tomatoes before using them. The color of tomatoes should be red rather than yellow or green since these colors have an effect on the ultimate quality of tomato paste, and chlorophyll changes into pheophytin in an environment that is both hot and acidic, creating brown pigments that are undesired. In order to prevent tissue damage, the tomatoes should be stored in a dry and cool environment between the harvest and the production line for tomato paste. Tomatoes with a round form are better suited for making tomato paste than tomato varieties with a pear shape. This is because pear-shaped tomato varieties are better suited for other uses. They have a low Brix content and a texture that is quite fibrous. In most cases, the steps of unloading the paste, diluting it, salting it, and then pasteurizing it are a part of the packaging line for tomato paste. Other steps on the line include filling and capping, final pasteurization after capping, labeling, and boxing. 
tomato paste production
According to the findings of the research, the manufacturing of products using tomato paste has been following a path of expansion. This fact alone demonstrates that the consumption of this commodity has received a greater amount of public attention in the modern world in comparison to the attention it received in the past. The excitement of receiving two food items after only purchasing one food item is comparable to the excitement of receiving one arrow and two arrows. You purchase tomatoes at store, but your food basket will also contain tomato paste, a food extract. For humans, the line between health and disease is blurred by nutrition and the way we eat throughout the day. Solanine, a toxin found in raw tomatoes that can induce food poisoning, inflammation of the stomach and intestines, skin inflammation, and abdominal pain, coexists with the antioxidant lycopene, which gives tomatoes their red color. The body's natural defense mechanism against cancer, heart disease, and early aging is free radicals. The thick paste used in cooking is called tomato paste. One of the most crucial flavors for many cuisines is tomato paste, which is also a key component of many goods including sauces and different preserves. After removing the seeds and skin from the tomatoes, they are cooked for a number of hours under pressure to create tomato paste. To obtain a rich concentrate, reduce the product's concentration and cook it once more. However, tomato puree, which has a shelf life in between tomato paste and chopped tomatoes, contains cooked tomatoes.
- Tomato paste manufacturing processes:
picking up tomatoes 3. Sorting and thorough washing of tomatoes after preliminary washing Four. Cutting tomatoes 5. Basic cooking 6. Filtering Formula tank 7. 8. Tomato juice concentration 9. Tank in storage No. 10 Pasteurization Packing and filling 11. Pasteurizing filled cans 12. 13. Taking a shower with cold water Labeling and packing 14. Drying 
tomato paste production line
In some cases, the assembly line for tomato paste is the same as the tomato puree production process. Tomato paste is one of a number of goods that collectively play a very significant part in the human diet and how it is maintained. In fact, tomato paste is one of the most basic flavorings and food supplements.
- Tomato paste goes through several stages in the factory to reach the final product. These steps are as follows:
- First step: receiving and preparing tomatoes
The main base of tomato paste is tomato. Perhaps this stage can be considered the most important stage in the production of tomato paste in the factory. Because the quality of this product is related to its base, that is, tomatoes. At this stage, factories receive tomatoes in bulk in high volumes and in different baskets. First, the quality control team checks the purchased products and after checking the standards and confirming the freshness of the product, they transfer them to the pond. Ponds are large places like swimming pools filled with water, the delicious and colorful guests of the factory are washed in this place and their additions are taken well. Second step: chopping the tomatoes Tomatoes must be finely chopped to become a paste. The second stage, which is called the crusher, is the stage that passes the products through the blade. Tomatoes enter crusher machines. These devices crush tomatoes with fixed and movable blades. Third step: heating the tomatoes As we said, the next step is a hot break or heating. The main stage of cooking tomato paste in the factory is related to heating. The importance of this step in smoothing and forming the texture of tomato paste is determined. Step 4: Strain the tomato paste Another stage of tomato paste in the factory is passing the obtained product through a strainer. Tomato is a fruit that has some impurities such as pulp, seeds, and skin. The fifth and final step: analyzing and determining the concentration Tomato paste in the factory is stored in special tanks for dehydrating and flavoring after passing through all the steps. At this stage, the standard amounts of salt and additives are added.
- packing
The prepared tomato paste is ready to be packed and sent to stores after passing these processes and passing through various stages. 
tomato paste production line machine
Various machine equipment in the tomato paste manufacturing line can be used jointly for the production of other tomato paste and tomato products. What exactly happens on the production line for tomato paste? How should a production line for tomato paste be organized? One of the canned goods that is manufactured both on a residential and an industrial size is tomato paste. Production of this product can take place on any scale. The thermal techniques that are done to the food during canning provide the food a longer shelf life than it would otherwise have. The tomato paste production line consists of different machines, each of which has a separate function. The machines of the paste production line have different capacities, and sometimes in cases where there is a large factory with a high capacity, this complete line may be installed, 
and in some cases, several devices may be installed in the line, and vice versa in workshops or production facilities. Smaller, some processes may be done manually. But in general, the devices and machines of the paste line are as follows. 1- Pending receipt 2- Initial reception tub 3- Roller elevator or elevator 4- Secondary receiving tank 5- Physical filter 6- Sorting 7- Monopump 8- Tomato crusher 9- Perry hitter 10- Straining tomato juice 11- Tomato juice tank 12- Sludge silage 13- Condensation under continuous vacuum 14- Cooling tower 15- Turn the barrel How much initial investment is needed to get a factory producing tomato paste up and running? The quantity of capital needed will increase as production volume and capacity rise. We often have both fixed and ongoing expenses. Expenditures that cannot be changed include location, bed construction, construction operations, and equipment costs. Permits to establish a tomato paste plant are also a fixed cost. Current costs include those related to location, labor, machine maintenance and repair, raw materials, etc. In general, the most critical element in determining the start-up cost is the production line's capacity. The quantity of tons of tomatoes entering the production line is the production capacity. For instance, if a manufacturing line for tomato paste has a capacity of 100 tons, it can process 100 tons of tomatoes per day, yielding one ton of tomato paste as the final product. For instance, the assembly line Because this production line can be set up at a reasonably cheap cost and can be utilized for tomato paste production lines with bigger capacities, it can be a suitable place to start for people who wish to enter the tomato paste production business. 
tomato paste line packaging
Manufacturers should be aware of the significance of the line they select for the packaging of tomato paste products. The tomato paste packaging line generally includes the part of discharging the paste, dilution, salting and pasteurizing the paste, filling and capping, final pasteurization after capping, labeling and boxing. The paste discharge section: includes the process of discharging the paste from inside the barrel to the agitator tanks in order to homogenize the paste and transfer it to the paste thickener. Dilution part: It includes adding water to the thick paste and final cooking of the paste with the standard brix of the packaging (25-27). Salting and pasteurization: after dilution, 1.5% salt is added to the paste and then the paste is pasteurized. Filling and capping section: After the temperature of the paste inside the pasteurizer reaches 85 degrees, it is ready to be filled, and after filling, the metal can is sealed or the glass is closed. Pasteurization, labeling, and boxing: After sealing the paste inside the can or glass, it must be pasteurized. For this purpose, the pasteurizer tunnel device is used, and then it is labeled and placed inside the carton. In the process of packing tomato paste, tomato paste with high Brix (Brix 37) enters the factory in 220-liter barrels. Then, according to the capacity of the production line, using a single-bowl or double-bowl batch machine, the reverse concentration process is performed, in other words, the dilution process, so that the Brix of the paste goes down to 25. Next, the pasteurization process is carried out, and then the filling and capping operations are performed by filling machines and capping machines, respectively. According to the type of packaging, capping may be done by a can capping machine or a glass capping machine. After closing, the packaging process is finalized by jet printer, labeler, and shrink pack machines. 
tomato paste packaging
If you go to the store, you will see that the producers of tomato paste and other tomato-based items on the market have introduced new packaging that is more appealing to consumers. This can be seen in the stores. Cans, glass jars, and septic barrels are some examples of the several types of packaging that are available for tomato pastes in today's market. Additionally, there is a wide range of models available for tomato pastes. Because the possibility of sterilizing the can and keeping it in the autoclave is better and more than that of glass, and because they can’t resistance to heat is higher than that of glass, in general, pastes stored in metal cans are safer, and they can be kept for longer periods of time. This is because the can's resistance to heat is higher than that of glass. The value of paste packaging for mold prevention The types of paste packaging used in the first stage are in accordance with accepted standards because the intended container is entirely filled, there is no air inside, and it has been sterilized to prevent microbial contamination. As a result, during transportation and storage up until the point of opening the paste packaging, no health issues arise. However, the client could have issues like mold after opening the door and when using it. The design of paste packaging can be used to address this issue in a number of ways, including: The package should be disposable and compact in size. The container's lid can be adjusted so that it is precisely centered, like a piston, on the paste that is still present. In this manner, the development of fungi is stopped by eliminating air and additional space. 
Utilize pliable containers with a funnel-shaped cap. The container is squeezed to the size of the leftover paste up until the necessary amount is gone. To get rid of the paste, use a pump rather than a door. This technique eliminates the need to open the container's lid and the risk of contamination while still removing the necessary amount of paste. This is the strategy that our international exporting company has followed in an effort to introduce and sell its different tomato derivatives products worldwide.