In this post, the meaning of brix 30 salted tomato paste will be fully explained. Brix, in simple terms, refers to the viscosity of the product or the amount of solid particles that are present in the liquid.
The pulp, which includes the fiber, juice, skin, and seeds of the tomato, is then transferred to an extraction unit using a specialized pump.
This unit is comprised of two working stations known as a pulper and a refiner. Both of these stations are equipped with two sieves that have varying sizes of mesh.
The first sieve can process solid particles as large as 1 millimeter, while the refiner can process solid bits as large as 0.6 millimeters, albeit this varies depending on the type of sieve that is installed on the machine (the manufacturer can supply sieves with different sized holes if necessary).
As a consequence of this, the extraction unit generates two products: refined and concentrated juice, as well as trash that needs to be disposed of.
The average extractor yield is affected by a number of factors, such as the temperature of the pulp (a higher temperature will result in higher production of juice), the variety of tomatoes that are used, the sieve that is utilized, the speed at which the rotor rotates, and the design of the rotor that is featured on each de juicing body unit.
The yield, on the other hand, is often around around 95%.
For example, if 100 kilograms (kg) of hot pulp are put into the extractor, it will create 95 kilograms (kg) of juice and 5 kilograms (kg) of waste.
In addition, there is a possibility that the grading stations will throw away between one and three percent of the goods they process.
As a consequence of this, 93–94 kg of concentrated juice will be produced from every 100 kg of tomatoes that are unloaded from trucks.
Evaporation takes place in a large tank, which is continuously supplied with juice that has been filtered and purified.
The maximum and minimum level indicators-adjusters that are put in this tank are responsible for controlling the pump that transfers juice to the evaporator.
The operator of the evaporator just needs to set the Brix value on the control panel of the evaporator; under typical operating conditions, the evaporator does not require any other rules.
The juice that is stored in this tank is transferred to the evaporator, which has a mechanism that automatically controls the amount of juice that is taken in and the amount of finished concentrate that is produced.
The liquid that is being evaporated, known as the juice, passes through a series of stages inside the evaporator, which are also known as effects.
During these stages, the juice’s concentration level steadily increases until it reaches the required density in the final stage, known as the “finisher.”
In this location, the tomato paste is extracted in an automated fashion by a pump that is controlled by an electronic refractometer.
The entire concentration process, which is known as evaporation, is carried out in a vacuum and at temperatures that are significantly lower than 100 degrees Celsius.
In order to prevent “flash evaporation” and the accompanying risk of burns, the product is circulated inside the numerous concentric tube exchangers at a pace of over 1.2 meters per second using specialist pumps made of stainless steel.
This is done at a rate of over 1.2 meters per second.
This indicates that prolonged processing can take place without the system being required to be stopped (we were informed that a FENCO evaporator installed at H.J.Heinz in Australia, using HB products, operated non-stop for 32 days without cleaning).
The output of an evaporator is measured in liters of evaporated water per hour when manufacturing tomato paste double concentrate at 30° Brix and when concentrating tomato juice with an initial concentration of 5° Brix.
These parameters are used as the basis for the construction of any tomato juice evaporator. The evaporative capacity of tomato juice concentrators is significantly influenced by the level of viscosity of the tomato juice being concentrated.
If the tomato paste has a low Bostwick value, the output level of the concentrator will be low; on the other hand, an increased Bostwick value suggests an enhanced output level.
It is essential to determine if the information regarding productivity offered by a manufacturer applies to HB’s final products or CB’s final items.
The concentrate is sent straight from the evaporator to the tank that is part of the aseptic system.
After being subjected to high pressure inside the aseptic sterilizer-cooler, the substance is then pushed into the aseptic filler, where it is poured into aseptic bags that have already been sterilized and are contained in metal drums.
Both the temperature used to sterilize the substance and the amount of time it is kept at that temperature are impacted by its pH level.
In general, a product with a pH value of 4.2 or less could be sterilized at 115°C, as determined at the conclusion of the holding phase, and held for at least sixty to ninety seconds. This is the recommended holding time.
However, if the pH level is above 4.2, it is recommended to acidify the product in order to bring it down to approximately 4.1.
This will improve the taste as well as the quality of the final product and will make it possible to sterilize it at lower temperatures and for shorter periods of time.
The sterilized tomato paste is cooled down to around 35-38 degrees Celsius using a particular aseptic filler before being pumped into pre-sterile aluminum bags that are enclosed within a distinctive metal or plastic containers.
It is possible to store the concentrated solution for up to a year if it has been properly packed and the pH level of the surrounding environment is controlled. However, if you plan on keeping it for a longer amount of time, it is recommended that you store it in cells that are chilled.
This is done less to maintain the product’s aseptic purity and more so to prevent oxidation, which could cause the product to become darker.
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