ATAGO online refractometer applied in tomato mud manufacturing process

Ketchup is a sauce-like concentrated product of fresh tomatoes. It is a bright red sauce body with a unique flavor of tomato. It is a distinctive condiment. It is generally not directly accessible. Ketchup is made by crushing, beating, and removing rough and hard substances such as skin and seeds from mature red tomatoes, and is then concentrated, canned, and sterilized. Ketchup is often used as a cooking ingredient for fish, meat, and other foods. It is a seasoning product for adding color, adding acid, helping fresh, and fragrant flavors.

Process flow:
Grading material â†’ â†’ â†’ washing â†’ conditioning â†’ blanching beating concentrated by heating â†’ â†’ â†’ sterilization â†’ cooling canning â†’ finished.
Operation points:
1 . Raw material grading: Choose ripe, bright color, high dry matter content, thin skin, thick flesh, less fruit as raw material.
2 . Cleaning: Wash the mud surface with dirt and dirt .
3 . Trimming: Cut off the fruit pedicles and the green and rotting parts.
4 . Hot blanching: The tomato after the dressing is poured into boiling water for 2 to 3 minutes to soften the flesh so that it can be beaten.
5 . Beating: After blanching, the tomato is poured into a beater and the pulp is broken to remove the pericarp kernels. The beater is a double tracker. The first sieve has a diameter of 1.0 to 1.2 mm, and the second sieve has a diameter of 0.8 to 0.9 mm. After pulping, the juice was immediately heated and concentrated to prevent pectinase action and delamination.
6 . Heating and Concentrating: The slurry is placed in a sandwich pot, heated and concentrated, and the heating is stopped when the soluble solids reach 22 % to 24 %. During the process of concentration, keep stirring to prevent scorch 7 . Sterilization and cooling: Sterilize in IOOC boiling water for 20 to 30 minutes, then cool to a tank temperature of 35 to 40 Â°C .

In the production process of tomato puree, it is necessary to confirm whether the Brix of the tomato juice made from the raw material is within the standard . Further, in order to observe the state before the filling, to be mounted directly on the tank body line Refractometer PRM-100 Î± management, online refractometer PRM-100 Î± production process is directly mounted on the pipe or container tanks, continuous measurement pipe Liquid refractive index, concentration , BRIX. On the production line, these liquids are processed and mixed, and the products are made by the filling process. Therefore, the properties and concentration of the liquid change from time to time in each step. In the processing and mixing processes, it is necessary to monitor and manage whether the change in the liquid concentration is in line with the expectation, and early detection of problems in production to prevent the occurrence of defective products, thereby realizing reliable quality management and ensuring safety.

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