tomato paste production line machine

The machine used in the production line of tomato paste should have characteristics as below:

1. The entire tomato processing line consists of a lifting system, a cleaning system with bubble water, a sorting system, a crushing system, a system for preheating to inactivate enzymes, a pulping system, a system for vacuum concentration, a system for sterilization, and a system for filling aseptic bags.
2. Fresh tomato production capacity per day comprises 40 tons, 60 tons, 100 tons, 150 tons, 300 tons, 400 tons, 600 tones, 800 tons, 1000 tons, 1200 tons, and 1500 tons.
3. The concentration rate for tomato paste is 28 percent, 30 percent, 32 percent, 36 percent, and 38 percent.
4. The secondary steam condensation recovery technology used by the tomato paste evaporator significantly lowers the amount of steam used.
5. By utilizing the unique properties of the crusher and low-temperature concentration (initial effective evaporation temperature is less than 70 ° C), the material is kept in the evaporator for a brief period with little loss of nutrients like the red pigment (ketchup).
6. To assure the high performance of the entire processing line, the SIEMENS PLC, SCHNEIDER electronic parts, DANFOSS converter, and other world-class brand parts are used in all the control parts on the tomato paste processing line.
7. To produce tomato paste, a low-temperature vacuum evaporator is used, which consumes significantly less energy while preserving the maximum amount of nutrients and flavor in the tomatoes. The outside tank for the evaporator's cooling water is recirculated to cut down on cooling water waste.
8. The preservation of the ketchup product's original natural aromatic components is taken into mind in the design of the entire process and the pipeline connection arrangement. The entire cooling and heating process and the material transfer are finished in a brief period and space, effectively preventing the escape of flavor substances that are sensitive to heat. At the same time, it lessens the quality damage brought on by the oxidation reaction of tomato puree at high temperatures.
9. The primary machinery on the tomato paste production line is made entirely of SUS304/316 material, guaranteeing the high quality and hygienic standards of the final products.
10. The tomato production machine is adaptable, allowing for the manufacture of tomato paste, tomato sauce, ketchup, tomato puree, or tomato juice in any combination that best suits the needs of the customer.
11. All tomato production equipment is linkage start/stop and PLC controlled, significantly reducing labor costs and increasing production effectiveness.
12. The finished tomato products can be put into aseptic bags, pliable pouches, metal cans, little sachets, bottles, or cartons.

The Tomato Processing Line's Final Product and Package — 28-30 Brix hot break and 36-38 Brix cold break concentrated tomato paste packaged in aseptic bags (5kg–1000kg), tin cans (100g–2500g), and sachets (5g-100g) Tomato puree is made from fresh tomatoes that have been washed, sorted, crushed, blended, or milled into a thick liquid without adding or removing any important ingredients. It has a Brix value of 4-6 Brix. The tomato puree may also be put into bottles, tubes, tin cans, or pouches. —Tomato sauce: To make tomato sauce, start with concentrated tomato paste as the raw material. Add water, sugar, salt, seasonings, and other ingredients to make tomato sauce with a 12 to 24 Brix level. Fill small containers like PET/glass bottles, tin cans, sachets, brick cartons, pouches, and other packages with this sauce. Tomato juice follows a similar production technique as tomato ketchup or tomato sauce. However, tomato juice, which is a beverage that may be consumed immediately, has a lower viscosity. —Tomato Powder: Fresh tomatoes are pulped, then condensed to make tomato paste, which is then dried to make tomato powder using a spray drier. When the tomato powder has dried and has a water content of between 4 and 5 percent, pouches can be filled with it.

tomato paste

Tomato paste is a thick paste that is created by simmering tomatoes for several hours to reduce the amount of water in the tomatoes, straining away the seeds and skins of the tomatoes, and then heating the liquid again to reduce it to a thick, rich concentration. It is used in a wide variety of foods, like pasta, soups, and meats that are braised, to give those dishes a rich flavor of tomatoes. In comparison, tomato purée is a liquid that has a consistency that is even thinner than that of tomato paste, and tomato sauce has a consistency that is even thinner still. Traditional methods of producing tomato paste in some regions of Sicily, southern Italy, and Malta involve spreading a tomato sauce that has been greatly reduced on wooden boards that are then exposed to the scorching heat of the August sun to dry the paste. Once the paste has reached the desired consistency, it is scraped off the boards and formed into a dense, dark ball. Today, it is considerably more difficult to locate this handmade product than the equivalent industrial one (which is much thinner). Tomatoes that are used in commercial production have thicker pericarp walls and lower overall moisture levels; these tomatoes are substantially different from the tomatoes that are commonly seen in supermarkets. In the early 20th century, tomato paste was first made available on a commercial scale. To give food a robust flavor, particularly the inherent umami flavor that is contained in tomatoes, tomato paste is frequently used as an ingredient. Pasta sauces, soups, and meats that have been braised are a few examples of the types of dishes in which tomato paste is frequently used. In most cases, the paste is added early on in the process of cooking and then sautéed to achieve caramelization. Depending on the parameters of the manufacturing process, the paste can serve as the starting material for the production of ketchup or reconstituted tomato juice: When heated to approximately 100 degrees Celsius (212 degrees Fahrenheit), the pectin is kept, the paste becomes thicker, and it can be used for ketchup. Warm break: when heated to around 79 degrees Celsius (174 degrees Fahrenheit), the color will not be kept, but the flavor will be preserved. After being cooked to approximately 66 degrees Celsius (151 degrees Fahrenheit), the color and flavor remain maintained, and the substance can be reconstituted into juice.

tomato paste production

The process of the production of tomato paste has many steps. The two varieties of tomato paste—Hot Break and Cold Break—are utilized to produce various finished goods. The fresh tomatoes must be heated quickly after being chopped to a high temperature (between 85 and 100°C) to make Hot Break (HB) paste. Fresh, cut tomatoes must be heated at a lower temperature (between 65 and 75°C) when using Cold Break (CB) paste. While CB paste is used for triple concentrate paste and requires a Brix of 36–38, HB paste is typically used for ketchup and various varieties of tomato sauce that require a Brix of 28–30. The tomato control series must always run at full capacity to make tomato paste, hence a reliable source of fresh tomatoes is essential. The operation must stop while all the equipment is cleaned thoroughly if capacity falls below a predetermined level or, worse still if no paste can be produced at all in a day. The steps needed to make tomato paste are listed below. Fresh tomatoes are delivered to the region for dumping in trucks. To allow the tomatoes to flow out of the aperture at the end of the trailer, an operator uses a special tube to send a large amount of water into the pickup truck. The tomatoes can be transferred safely by using water. Sorting: To carry the tomatoes into the roller elevator, rinse them, and then send them to the sorting station, water is continuously pumped. Materials other than the tomatoes are eliminated from the sorting station along with any green, discolored, or harmed tomatoes. Although automated sorting technology is available on some sites, this is mostly done by hand. The best tomatoes are pumped to the location where they will be sliced, the chopper. The pulp is pre-heated to 85–95°C for hot break processing or 65–75°C for cool break processing. Juice removal: After the pulp, which consists of fiber, juice, pores, skin, and seeds, is pumped through a removal unit comprised of a pulper and a refiner, two sizable sieves, it is then filtered. These sieves enable the pulp to become either coarser or smoother, depending on the needs of the consumer. 95 percent of the pulp typically passes through both sieves. The remaining 5%, which consists of fiber, seeds, and skin, is regarded as waste and is shipped from the station to be sold as animal feed. Holding tank: The improved juice is gathered in a huge holding tank, which continuously supplies the evaporator. The most energy-consuming phase in the production of tomato paste is evaporation. The water is drained from the juice, which is still only 5% solid, at this point, turning the juice into tomato paste that is 28–36% concentrated. The operator simply needs to set the Brix value on the control panel for the desired amount of concentration because the evaporator automatically controls juice intake and finished concentrate output.

tomato paste machine

When it comes to making tomato paste, there are some machines and equipment that are essential. The machine used in the plant is named below. An elevator is a crucial piece of equipment used to link two machines and move materials from one to the other in all large-scale manufacturing lines. The hoist is mostly used in the tomato sauce production process to lift tomatoes into the washer and crusher. Depending on the height of the associated machine, the hoist's length and inclination angle can be adjusted. tomato-cleaning apparatus: The bubble-type cleaning machines are typically used in tomato cleaning equipment. The cleaning device is made entirely of stainless steel. Additionally, a fan is used to blast air into the water, creating bubbles. The air bubbles the fan creates keep tumbling into the sink. As a result, it can successfully clean tomatoes. Additionally, the tomatoes won't be harmed by tossing blisters. We can modify different lengths of tomato cleaning machines to satisfy production needs based on the output of tomato sauce the customer requires. picking apparatus: Tomatoes can be automatically transported by the packing machine. It must manually select defective tomatoes while in transit. Additionally, a spray pipe for tomatoes can be added above the machine. The picking machine's length can be adjusted to meet production requirements. Additionally, it comes in a chain, plate, and roller bar design. As a result, it can satisfy both the small and large tomato paste production lines' production needs. Additionally, a sink is located beneath the machine to guarantee the production process is clean. fruit pulping equipment for tomatoes: To move the tomatoes to the crusher intake after picking, you must use a hoist. This device is used to smash tomatoes in the initial stages. The tomato crusher uses several different cross-blade arrangements to smash tomatoes into particles with small diameters. Reserve tank: The tomato juice from crushed tomatoes is kept in the buffer tank. Before entering the preheating and enzymatic elimination, the crushed tomato juice needs to be stored in a buffer tank. Depending on the output of the ketchup production process, the buffer tank's size can be adjusted. heating the enzyme killer: The preheating enzyme killer heats tomato juice to destroy enzymes. To blanch and pre-cook the material, the machine connects the steam to the coil and heats it. The material enters the enzyme inactivation device through the feed port, and tomato juice is moved along the machine's conveyor belt. While delivering, it can carry out frying and blanching. Through the discharge port, the steaming tomato juice is discharged. The machine operates continuously and is used in large-scale production lines for processing fruits and vegetables. pounding and refinement: This refiner machine carries out the second beating's function, and its primary usage is the second beating and residue separation of crushed tomatoes. This beating reduces the size of the tomato juice particles in comparison to the first beating. Additionally, it serves the purpose of separating tomato liquid from leftovers. The machine can be used for apples, pears, softened hawthorn, dates, and other fruits in addition to being utilized in the production line for tomato paste to beat tomatoes.