What are the processes involved in the production process of a tomato processing production line?

Tomato is a common vegetable and fruit, rich in nutrients such as vitamin C and lycopene, and is loved by people. In order to meet market demand, tomato processing production lines came into being. This article will introduce the specific process of the tomato processing production line in detail, from the picking of tomatoes to the subsequent processing of finished products. Let us take a look at it together.
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1. Picking and transportation:

The first step in the tomato processing production line is picking and transportation. Generally speaking, the picking time of tomatoes should be chosen when the fruit maturity reaches the ideal period, so as to ensure the taste and quality of tomatoes. After picking, tomatoes need to be sorted and graded to separate tomatoes of different qualities. The tomatoes are then loaded into specialized transport vehicles to ensure their freshness and integrity.

2. Cleaning and disinfection:

After the picked tomatoes arrive at the processing plant, they first need to be cleaned and disinfected. The purpose of cleaning is to remove dirt and impurities from the tomato surface, and disinfection is to kill bacteria and pathogens that may be present on the tomato surface. Cleaning and disinfection usually use a combination of water and food-grade disinfectants to ensure the hygienic safety of tomatoes.

3. Peel and remove seeds:

After cleaning and disinfection, the tomatoes enter the process of peeling and seeding. Peeling is to remove the outer skin of the tomato, while deseeding is to separate the seeds and pectin inside the tomato. This step often uses mechanized equipment, such as peelers and deseeders, to complete the task efficiently. Peeled and seeded tomatoes are more suitable for processing and taste better.

4. Cutting and grinding:

Peeled and seeded tomatoes need to be cut and ground. Cutting can cut tomatoes into desired sizes and shapes to suit different processing needs. Grinding is to stir the tomatoes into a puree to facilitate subsequent processing operations. Cutting and grinding often utilize equipment such as cutters and grinders to complete the task quickly and accurately.

5. Heat treatment and concentration:

The cut and ground tomato puree needs to be heat treated and concentrated. Heat treatment is to kill microorganisms that may be present in tomatoes and maintain the long shelf life of the product. Concentration evaporates the water in the tomato puree, making it more concentrated and more suitable for processing into various tomato products. Heat treatment and concentration usually use technologies such as steam heating and vacuum concentration to ensure product quality and safety.

6. Packaging and storage:

Heat-treated and concentrated tomato products require packaging and storage. Packaging is to protect the product from the external environment and extend its shelf life. Common packaging methods include cans, bottles and bags. Storage means storing packaged tomato products in a suitable environment to ensure their quality and taste. Storage conditions usually require dry, cool and well-ventilated conditions.

Through the above process, the tomato processing production line processes fresh tomatoes into various tomato products, such as tomato paste, tomato juice and tomato sauce. These products not only enrich people's dining tables, but also provide more possibilities for the utilization of tomatoes. The operation of the tomato processing production line is inseparable from advanced equipment and scientific management. Only continuous innovation and improvement can meet people's demand for tomato products and promote the development of the tomato processing industry.