{"id":147,"date":"2024-12-21T11:31:25","date_gmt":"2024-12-21T08:01:25","guid":{"rendered":"https:\/\/arkanfelezz.ir\/zaban\/en\/?p=147"},"modified":"2025-03-16T10:01:58","modified_gmt":"2025-03-16T06:31:58","slug":"blog3","status":"publish","type":"post","link":"https:\/\/arkanfelez.com\/en\/2024\/12\/21\/blog3\/","title":{"rendered":"Tomato Sauce and Ketchup Production"},"content":{"rendered":"

Tomato sauce<\/strong> is used in many food products, including frozen foods, pasta sauces, sandwiches, pizzas, and as one of the most common food condiments. A tomato sauce<\/strong> is usually made entirely from tomatoes or from tomato paste. It also contains water, sugar, vinegar, salt, and seasonings. The desired viscosity is usually achieved by using starch-based thickeners.<\/p>\n

Ketchup<\/strong> is a type of condiment made from similar ingredients, although tomato paste is used in its production instead of tomatoes. Highly concentrated ketchup sauces<\/strong> obtain their viscous content from a combination of water trapped in the fibrous strands in the tomato paste and the gel-like effect of the pectin substance present in the tomatoes. A homogenizer is used to obtain the desired viscosity. This is common with lower concentration ketchups<\/strong>, which may also contain starch-based thickeners.<\/p>\n

Ketchup and tomato sauce manufacturing process<\/strong><\/h2>\n

The process recipe and the appropriate viscosity for ketchup<\/strong> and tomato sauce<\/strong> can vary depending on the intended use of the final product, but typical process requirements are as follows:<\/p>\n

The mixing equipment must be capable of completely dissolving the powdered ingredients in the water so that the product does not clump.<\/p>\n

If the product is made entirely from tomatoes<\/strong>, it must be thoroughly ground before being added to the mix.<\/p>\n

Insoluble particles in the tomatoes<\/strong> must be thoroughly dispersed and ground to achieve a smooth, uniform texture.<\/p>\n

The carotene pigments in the tomatoes<\/strong> must also be thoroughly dispersed to provide the proper color.<\/p>\n

To increase the water-holding capacity, the fibrous strands in the tomatoes must be thoroughly dispersed, which increases the viscosity.<\/p>\n

After mixing, the product may be passed through a homogenizer<\/strong> <\/a>to achieve the required consistency.<\/p>\n

\"Tomato<\/p>\n

Production Challenges<\/strong><\/h2>\n

Manufacturers face challenges when using conventional mixers<\/strong> <\/a>and agitators:<\/p>\n

Additives added to the product to increase the consistency of the product become lumpy when dissolved, and conventional mixers are unable to disperse them.<\/p>\n

Incompletely dissolved materials may stick to the walls of the tank or mixer.<\/p>\n

It takes a long time to achieve the final mix and complete the production process.<\/p>\n

Dissolving tomato paste<\/strong> in water takes a long time, because conventional mixers cannot mix liquids of different viscosities.<\/p>\n

To pass the mix through the homogenizer, the product particles must be completely dispersed. Conventional mixers are not able to do this process.<\/p>\n

Several operations may be performed through the homogenizer to obtain the desired product.<\/p>\n

Excessively long mixing time destroys the texture of the product and damages the water holding capacity, resulting in the desired color not being achieved.<\/p>\n

The homogenization and mixing process can damage the texture of the final ketchup sauce<\/strong> product.<\/p>\n

The mixing process of products that are completely made from tomatoes<\/strong> may cause the final product to become bitter.<\/p>\n

The solution provided by Arkan Felez Company<\/strong><\/h2>\n

The Arkan Felez Company\u2019s vacuum homogenizer mixer<\/strong><\/a> can solve these problems and eliminate the need for additional processes such as crushing, defoaming<\/strong><\/a>, and some additional homogenization steps. The vacuum homogenizer mixer can be used in all stages of the production of tomato sauces<\/strong> and ketchup<\/strong>. Some of the advantages of using these mixers are listed below:<\/p>\n