TITLE:
Investigation and Control of Tomato Production Plant
AUTHORS:
S. A. Hussein, D. M. Alsekait, G. A. Gasmelsead
KEYWORDS:
Tomato Paste, Sterilization, Control, Food Processing Technology, Food Science & Technology
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.1,
January
6,
2020
ABSTRACT: The demand for tomato paste is daily used over the year with the fact
that it is abundant in certain seasons and scarce during other season. Many
methods are used to preserve the juice or the paste through drying and with
addition of preservative. Tomato grows under ambient conditions or in green
houses at a temperature of 20°C - 27°C with high contents of vitamins A and B,
potassium, iron, and phosphors. Tomato is a source of fiber; it doesn’t contain sodium salt,
fats, or cholesterol; in
fact it is the cheapest food of the poor common people. Tomato while waiting
for processing to paste deteriorates rather quickly, and shall be thoroughly
rinsed with sterilized clean water using rotary washers. The washed tomato is
inspected, sorted, and chopped. The tomato liquor is processed through an
extraction unit where the juice is separated away from outer skin, seeds and
fibers. To avoid oxidation and foaming the tomato liquor is deaerated; the juice is deaerated by
taking the vacuum as soon as it is formed. A double-effect evaporator is used
to concentrate the tomato liquor under partial vacuum of 0.5 atmospheres; this is important to
minimize heat damage, oxidation and dark color. The tomato paste is then
sterilized with small amount of non-harmful preservatives and then canned,
labeled and sent to store. To achieve the international standard specifications
and metrology organization a control system is developed, tuned and analyzed
for stability conditions. It is recommended that a tomato production plant has
to be constructed in countries like Sudan and other countries with similar
weather conditions.