Each part of the tomato powder processing and production line and equipment warrants its own dedicated pdf file. Let's knock this out of the way so we can move on. It is a lot more interesting to think about harvesting a bucket of tomatoes in April while planting than it is to think about harvesting a bucket of tomatoes in August. The first few weeks of collecting tomatoes went off without a hitch. Capers are served for lunch practically every day, and we have gallons of great tomato sauce stashed away in the freezer during the winter. Fresh tomato sauce is available on Fridays, and pasta sauce that can be made in 15 minutes or less are available on Wednesdays. However, harvesting tomatoes might get tiresome after a while.
In addition to this, it is monotonous, and if you consume one more tomato, you will make a solemn vow to plow under all of the dang tomato plants so that you can stop staring at them. Mix with some tomato powder. Yes, tomato powder is a "thing," and when you have so many tomatoes from the garden that you don't know what to do with them, you need to take a vacation from harvesting tomatoes to figure out what to do with them. Or, when you locate a tomato plant at the farmers market for such a low price, you know you won't be able to bear the thought of parting with it for long. Or when a neighbor with good intentions drops a bucket of tomatoes because his garden is already too crowded. Tomato powder is the solution, regardless of the motivation behind having so many tomatoes. Always using tomato powder is the best solution.
Tomato powder processing
The value of fresh tomatoes can be significantly increased by processing them into tomato powder, which is also an excellent strategy for addressing the issues of low prices during the off-season and the rapid spoilage of tomatoes. Determine the raw material that you will use first. Produced using fresh tomatoes that have been allowed to fully ripen and are vivid red in color. The second step is the crushing and the heating. Crush the tomatoes, and then heat them to 85 degrees Celsius as soon as possible. The pulp comes in third. A two-pass beater was utilized throughout the mixing process in order to successfully separate the tomato plants skins and seeds. The first clapper measures between 0.8 and 1 centimeter in diameter, whereas the second clapper typically ranges between 0.4 and 0.6 centimeters in diameter.
Hammer speed ranges from 800 to 1200 revolutions per minute. In most cases, the amount of residual skin that is obtained after beating should be maintained at a level of between 4 and 5 percent. Fourth, zero in on the vacuum. Both vacuum concentration and atmospheric concentration are types of the process known as concentration. Because of the high concentration of concentrated liquid that results from atmospheric concentration, the color and flavor of tomato pulp will be diminished, and the product quality will be poor; hence, vacuum concentration is the method that is most commonly utilized. The temperature that is needed for vacuum concentration is just approximately 50 degrees Celsius, and the vacuum degree is higher than 670 millimeters of mercury per square meter. 5. When we talk about drying, we usually mean spray drying and foam drying. Drying by spraying; Before being subjected to spray drying, the thick tomato pulp is first homogenized.
The pressure range for homogenization is between 150 and 200 kg/cm2, and the drying process is typically carried out using a centrifugal drier, a two-liquid, or a sprayer with a cooling cover on the tower wall. During the drying process, the entrance air temperature is typically around 150–160 degrees Celsius, the output air temperature is typically 77–85 degrees Celsius, and the feed concentration is typically 20 percent. If the heating medium for the drying air is pre-humidified, 30 percent Method of drying with foam; The goal of this drying method is to create a stable foam in the middle of the tomato by adding foaming agents such as soybean protein, globulin, fatty acid ester, sugar ester, glycerol monostearate, and other similar substances. The key to success in this drying method lies in the formation of the foam. The gas is injected into the dryer in a countercurrent, and its temperature is approximately 93 degrees Celsius while its velocity ranges from approximately 100 to 130 meters per second. Maintain the dry state for 15 to 18 minutes. 
Tomato powder production line
Setting up a production line for processing tomato powder is not as scary as it sounds. Tomatoes are a very popular fruit that, in addition to being made into tomato juices and sauces, can also be eaten raw and are used as an ingredient in a wide variety of different recipes. Tomatoes are an important commodity all over the world. In addition, tomatoes have a high nutrient density and are an excellent source of lycopene, which is an antioxidant chemical that may lower one's chance of developing cancer as well as cardiovascular disease. Because tomatoes deteriorate quickly, there is a pressing need for innovative processing techniques that might lengthen their shelf life while preserving their nutritional and organoleptic qualities. 
When it comes to the process of preserving food, drying is an option that is excellent for the manufacturing of food powders, such as tomato powder, that are simple to use, transport, and store. Spray drying is the method of drying that is employed the most frequently in the manufacturing of edible powder, and the application of this method in tomatoes has been well researched. Gulla and Adamopoulos conducted research to determine how the conditions of spray drying impacted the characteristics of tomato powder. The impacts of different process factors, such as inlet air temperature, drying air flow rate, and compressed air flow rate, on moisture, solubility, and particle density were investigated and analyzed. 
They found that an increase in air flow rate led to a reduction in the wettability and solubility of particles while simultaneously leading to an increase in particle density. It has been suggested that models can be used to anticipate the reaction of each property to the conditions of spray drying. Experiments were conducted by the same authors with tomato pulp that did not have a stand using a spray dryer in the laboratory that had an inlet air temperature of between 110 and 140 degrees Celsius, an outlet air temperature of between 66 and 91 degrees Celsius, and a drying air flow rate of between - 17.50–22.75 m3/h-15]. The moisture level of the tomato powder ranges from 4.16 percent to 11.27 percent (on a wet basis), and the yield of the product might range anywhere from 13 percent to 28 percent, depending on the parameters of the manufacturing process. 
Tomato powder processing equipment
The production of dry particles from a liquid feed in a single processing step makes spray drying an important and unique single process. Spray drying process design involves creating operating conditions that maximize product recovery and produce final products with precise quality specifications. The temperature and drying conditions at which the droplets are exposed during drying have a significant impact on the properties of the powder. However, it is difficult to assess the overall effect of process variables such as particle residence time in the drying chamber, atomization conditions, and drying air temperature on powder properties. This is due to the lack of information in the literature and the specific drying properties of most materials. 
Consumer demand for high-quality, micro-processed products has increased significantly in recent years. Preferences have shifted towards ready-to-eat meals that are fresh, healthy, rich in flavor, and have a longer shelf life. Tomato powder is often used as an ingredient in dishes such as tomato sauce and soups. Several food technology studies have been conducted to improve the processing and storage of tomato products by preventing thermal and oxidative damage from antioxidants. On the other hand, a useful improvement criterion requires a global approach that includes all quality characteristics of tomato crops. Therefore, damage to sensory and nutritional quality should be minimized, and product safety and shelf life should be maximized. 
Tomato powder processing pdf
If we want to offer a pdf for processing this powder, we should first get familiar with the tomato itself. The tomato, also known as Lycopersicon esculentum, is a member of the Solanaceae family and is well-known for the exceptional nutritional, medicinal, and nutritional value it possesses. It is one of the vegetables that is the most popular and best-selling around the world. Tomatoes have a high vitamin C and vitamin A content, with the former contributing 40 percent and the latter 15 percent of the Daily Value, respectively. Additionally, tomatoes contain the red pigment lycopene, which functions as an antioxidant and gets rid of free radicals. The drying features of tomato slices have been studied in a number of different ways, with a variety of pre-treatments, drying procedures, and qualitative assessments yielding a variety of results. When drying tomato halves or tomato pulp, Goula and Adamopoulos developed a mathematical model of the reaction kinetics of ascorbic acid decomposition. 
This model was used to estimate the rate of vitamin C loss that occurs throughout the drying process. Processing tomato powder and conducting quality assessments with a variety of control agents has been the focus of research by a number of researchers. Before drying tomatoes, they are subjected to a chemical pre-treatment in order to minimize any unfavorable changes that may occur during the drying process or during later storage. Because of their many applications, reagents based on sulfate or salt, such as calcium chloride or metabisulfite, are the most popular choice for preventing the enzymatic browning of fresh vegetables and cherry tomatoes. This method is also the most cost-effective. Tomatoes can also be dipped in a solution of sodium metabisulfite, which is yet another method for adding sulfur dioxide to the fruit. 
Tomato powder pdf
Because of its great cleansing properties, natural tomato powder can be used in a variety of skincare products, including body cleansers, facial cleansers, facial scrubs, and other similar items worth being mentioned in separate pdf files. Because of its exfoliating properties, dried tomato powder can be used to exfoliate dead skin cells, as well as debris, dust, and other impurities from the skin. Because it is rich in magnesium, vitamins, potassium, and other nutrients, tomato powder plays a vital part in ensuring the overall health of the skin and keeping it in good condition. It is also excellent in healing skin infections due to its potent anti-inflammatory qualities, in addition to relieving the pain of sunburn. Scars and spots on the face appear less noticeable after using this product. 
The organic tomato powder helps the skin retain its natural moisture thanks to the nutrients and emollient characteristics it contains. In order to treat skin that is cracked, peeling, and itchy, you can apply a skin pack that contains this powder. It has been demonstrated to be useful for dry skin, and the presence of potassium assists the skin in warding off issues such as dermatitis and eczema. Tomato powder, when used as part of a beauty routine on a consistent basis, helps diminish the appearance of dark spots and uneven skin tone. To achieve this objective, one option is to apply to one's face a mask that contains tomato powder as one of the primary ingredients. In addition to this, it assists in restoring the face's natural glow and luster. Acne and pimples are not issues that are experienced by individuals who have a facial routine that includes the usage of pure tomato powder. This effect is achieved through the use of dried tomato powder, which inhibits the creation of oil in the skin's pores. It is extremely beneficial for the treatment and prevention of acne when used with tea tree oil.
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