Determination and Process of Processing Tomato Quality

Determination and Process of Processing Tomato Quality

Sampling procedures and grading standards for processed tomatoes are an important step in ensuring the quality of tomato products. Common sampling procedures and grading standards for processed tomatoes are described below.

First, the sampling process of processed tomatoes

1. Determine the sampling point:

Sampling points are usually set at key points in the production line, such as raw material reception, after cleaning, before cutting or beating.

Make sure the sampling points represent different batches and sources of tomatoes to ensure sample representativeness.

2.  Sampling frequency :

 The sampling frequency depends on the production volume and batch. Sampling is usually done once per batch or hourly.

3.  Sampling tools and containers :

Use nonpolluting, stainless steel sampling tools and containers to prevent secondary contamination.

The sampling container should be well sealed to prevent the sample from deteriorating.

4.  Sampling method :

Samples are randomly selected from different tomato piles and processing lines according to the predetermined sampling point and frequency.

When sampling, ensure that the number of samples is sufficient to evaluate all necessary indicators (e.g. solids content, color, pH value, etc.).

5.  Sample processing :

Immediately after sampling, mark and record the sample as necessary, including information such as sampling time, location, and batch.

 Samples need to be sent quickly to the laboratory for analysis, so as not to affect the authenticity of the sample due to time lag.

Second, the grading standards for processed tomatoes

The grading of processed tomatoes is usually based on the following indicators:

1.  Appearance quality :

  Color : Tomatoes should have a uniform red color without obvious green, white, or other heterochromes.

  Shape and size : Tomatoes are required to be uniform in size, regular in shape, and free from serious cracks or deformities.

  Surface defects : If there are pests, decay or mechanical damage, lower the grade or reject it as appropriate.

2.  Internal quality :

Solid content (Brix degree): This is one of the important indicators for tomato processing. Generally, the higher the Brix degree, the higher the tomato grade.

  Acidity (pH) : The appropriate pH range is usually 4.24, too high or too low can affect the flavor and preservation of products such as ketchup.

3.  Impurity content :

Impurities include but are not limited to leaves, stems, soil, sand, etc. The content of impurities should be within the acceptable standard range, and exceeding the standard will affect the grade of tomatoes.

4.  Pests and Diseases :

Tomatoes severely affected by pests and diseases will be downgraded or rejected, taking into account the type and extent of the pests and diseases.

5.  Maturity :

 Moderate maturity tomatoes are bright red in color and high in solids, making them ideal for processing.

Immature or overripe tomatoes can affect the quality of the final product.

6.  Smell and Taste :

 Should be free of odor, musty or putrid, maintaining the unique aroma and sweet and sour taste of fresh tomatoes.

Summarize

Sampling and grading of processed tomatoes is an important part of quality control. Through scientific sampling procedures and strict grading standards, the quality of processed tomatoes and the quality of the final product can be guaranteed. The specific standards may vary depending on the requirements of different countries or enterprises, but the general principles are roughly the same.