SEMI-PROCESSING OF
TOMATOES
Semi-processing of tomatoes refers to the production of a partially processed stable tomato pulp
which can be stored for further processing later in the season, or sold onto processors for further
processing into a number of tomato-based products. The technical brief on tomato processing
includes ideas and recipes for the use of tomato pulp.
Flow diagram
Equipment
Weighing scales
Sorting table
Water
Mechanical pulper
pH meter/litmus paper
Refractometer
Industrial gas cooker
Clean food grade
plastic drums, bottles
Sodium metabisulphite
Action
Accept
Weigh
Sort
Keep the good quality tomatoes
Wash
Pulp
Keep the Tomato juice
Check Acidity pH = <4.5
Check Solids
Heat
Fill
Cool to ambient room
temperature
Add preservative
Seal drums
Store
Dispatch
Quality control
Reject poor quality and weigh
Reject seeds & skins and weigh
Add citric acid if necessary
Total soluble solids = 5.0°Brix -
8.0º
This varies depending on variety
Temperature = 90°C
Pour hot juice into drums
Usually cooled in air.
Water can be used if easily
available.
approximately 700ppm
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