Aseptic preservation of tomato paste

Aseptic preservation of tomato pasteMany canneries successfully apply aseptic canning of tomato paste as a semi-finished product in large stationary tanks with a capacity of 20-50 m.

 

As noted above, aseptic preservation compared with traditional packaging due to short-term sterilization and rapid cooling makes it possible to better preserve the nutritional value of the product, create production automated lines, reduce the number of service personnel, reduce production areas, extend the season of work and increase production.

 

From the vacuum evaporation stations, tomato paste with a temperature of 46–70 C is pumped into the preliminary reservation tank, and from there it is pumped into a steam contact heat exchanger, where it is heated to 127 ± 3 ° C and through an automatic valve enters the soaker to separate the steam if it is incomplete condensation and holding of the product for 240 s.When the temperature of the paste drops below 127 ° C, the return of the product to heating is automatically activated. Due to the difference in pressure, the product is supplied to the vacuum cooler, where its temperature drops to 30–40 ° C with a residual pressure of 3-5 kPa. Next, the cooled sterile product is fed into prepared tanks, sealed and stored at a temperature not lower than 0 ° C.

 

In connection with the increase in the volumes of tomato semi-finished products preserved in an aseptic manner and rationally using them, a system for the production, transportation and packaging of semi-finished products in the places of sale was developed. A new line A9-KLU with a capacity of 10 t / h of paste was created, which provides for the repacking of the semi-finished product in aseptic conditions in railway wagons and tank trucks. Industrial sterile semi-finished products in transport containers are delivered to specialized enterprises in the northern regions of the country, where they are packed in consumer packaging.

 

Tomato paste and mashed potatoes are produced I and the highest grades. In paste of the highest grade, the presence of solid mineral impurities is not allowed, in paste I of the grade, their content should not be more than 0.08%, and in tomato purée of Class I - no more than 0.05%.In tomato paste I grade, single inclusions of seeds or particles of the skin and brownish or brown color are allowed. In accordance with the standard, concentrated tomato products are available in red or orange-red color with a normalized mass fraction of dry substances and salts of heavy metals.

 

Requirements for finished products. Depending on the formulation, ready-made sauces contain a mass fraction: dry substances - from 15 to 38%, chlorides - 1.5-2.5%. Their total acidity (in terms of malic acid) is 0.6-1.5%.



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