Tomato puree handling incorporates getting washing and arranging, slashing, pre-warming, refining, focus, stocking, sanitizing or disinfecting and aseptic feeling.
Tomato puree can be kept in acceptic conditions for making ketchups, sauces, juices and so on.
| PARAMETER GROUP | RANGE VALUE |
|---|---|
| PACKING INFORMATION | |
| Aseptic Bag in Steel Drums – Net 215 Kgs | - |
| PHYSICAL & CHEMICAL | |
| Refractometric Brix @ 20 Deg Cel | Min 28-30 Brix |
| Acidity As % Anhyd. Citric Acid | Min 1.80% |
| pH As Natural | > 4.5 |
| Consistency – Bostwick | < 4.6 cms/30 secs |
| Brix – Acid Ratio | - |
| Black Specks / 10 gm | - |
| Brown Specks / 10 gm | - |
| ORGANOLEPTIC | |
| Colour | Deep Red |
| Flavour & Aroma | Wholesome and Characteristics of Tomatoes |
| Appearance | Homogenous No Foreign Matter |
| MICROBIOLOGICAL PARAMETERS | |
| Total Plate Count cfu/gm | < 10 |
| Yeast & Mould count cfu/gm | < 10 |
| Coliform Count cfu / gm | Absent |
