Tomato paste quality control

Indeed, tomato paste quality control is a crucial part of ChiChiLas’ production process, thereby ensuring customers receive detailed information and a satisfactory purchase experience.

• Equipped door

• Variation in sizing

• high dose

• Great taste

• Maintain liver health

Checking the quality of tomato paste chichilas

Since tomato paste is the main ingredient in the final products, therefore, tomato paste quality control is crucial for the tomato processing industry. Moreover, factors like the cultivar of the tomato and the processing conditions introduce great variation in the quality of the paste. As a result, these variations pose difficulties in achieving a consistent paste quality during production.

To address this, as part of tomato paste quality control routines, the quality control team samples pastes from each production batch and tests a range of quality factors; these include color, soluble solids content, pH, acidity, and consistency. Producers classify tomato products, such as paste or puree, based on their soluble solids content. This characteristic plays a key role in classification. During evaporation, the real-time value of the soluble solids helps to determine the end point of the processing. In addition, the soluble solids content and titratable acidity closely influence the flavor of tomato paste.

Among all factors, consistency is a major quality component of tomato paste, sauce, and ketchup; moreover, it determines the rheological properties of both the intermediate and final products.

Consistency describes the flow property of non-Newtonian fluids with suspended particles and dissolved long-chain molecules. Typically, the consistency of the paste is evaluated using a consistometer. Furthermore, this empirical method is widely used in the tomato industry, and additionally, the USDA has established quality standards for tomato products based on the consistency measured by the consistometer.