Transcript By TOMATO CONCENTRATE PRODUCTION - USING MINIMALLY OKON, ANIEBIET WILLIAMS PROCESSED APPROACH AND A 05/EG/FE/091 SIMPLE DESIGN SEPARATION DEVICE.

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TOMATO CONCENTRATE
PRODUCTION - USING MINIMALLY
OKON,
ANIEBIET
WILLIAMS
PROCESSED APPROACH AND A
05/EG/FE/091
SIMPLE DESIGN SEPARATION
DEVICE
Tomato (Solanum lycopersicum) is a
popular fruit consumed in most part of the
world originating in South America, and its many
varieties are now widely grown.
The tomato fruit is consumed in diverse
ways, they are consumed as fresh product as
well as processed product such as canned whole
tomato, tomato juice, tomato paste, ketchup
and chill sauce. The tomato fruits are red or
yellowish berry which vary in diameter and
shape. While it is botanically a fruit, it is
considered a vegetable for culinary purposes.
INTRODUCTION
INTRODUCTION
Tomato has great nutritional values, the tomato
juice is known to contain vitamin C, sugar, and
mineral (Broody, 1997). The fruit is rich in
lycopene which has beneficial health effects.
INTRODUCTION
Statement of Problem
As soon as any food is harvested, the spoilage
process begins, this deterioration may be very
slow, as in the case of nuts, but much faster as in
the case of fruits and vegetables, it may be so
rapid that the food becomes inedible within a
matter of days. In the case of tomatoes, spoilage
begins as soon as it is harvested; the application
of heat during processing to preserve it destroys
most of its natural ingredient and freshness.
Therefore, there is structure for an attempt for
its preservation without heat application.
INTRODUCTION
Objective of Study
The objective of this study is to use
minimally processed methods in the
extraction and preservation of tomato
concentrate using a simple fabricated
filter device and water activity
reduction procedures to stabilize the
product.
Materials
Ripe tomato fruits
An electric blender
A weighing balance
Filtering device
MATERIALS
Measuring cylinder
pH meter
Colour comparator
Bowls
Knives
Burette
Pipette
Transparent glass
AND
METHODS
containers
Common Salt
Vegetable oil
MATERIALS AND METHODS
Procedures
Weight Determination
Size reduction
Moisture Content Determination
pH Determination
Determination of Flux
Colour Determination
Packaging
pH Level
Plot of pH against period of preservation
RESULTS AND DISCUSSION
Sample A
Sample B
RESULTS AND DISCUSSIONS
Results obtained from the analysis indicate that the
more the concentration of salt in the tomato
concentrate, the more acidic it becomes. For sample
A with the pH of 3.46 at eight weeks of
preservation, due to the tomato paste becoming
more acidic, it is difficult for bacteria to attack,
therefore no spoilage has occurred. Sample B
indicates a high level of change in the pH at 6.46; it
is heading towards neutral which indicates the
tomato paste is no longer good for consumption.
According to CODEX Alimentarius (1987) standard
for processed tomato concentrate, the processed
tomato pH must be below 4.6 to achieve an
extended shelf without refrigeration.
RESULTS AND DISCUSSIONS
Colour Content
Fig. 4: Change in Colour against
Period of Preservation
The tomato colour was
determined using a color
comparator. The result obtained
from the fresh tomato was 500
Hazen units; there was no change
in colour after three weeks of
preservation. The tomato colour
after eight weeks of preservation
was still reddish and fresh
physically with only a slight
change when examine using a
colour comparator. This colour
maintenance is as a result of the
vegetable oil and salt keeping the
lycopene in the tomato
concentrate intact.
Conclusion
In conclusion, Keeping tomato fresh yet supplying it in a
convenient form without loss of nutritional quality can be
achieved through minimal processing, by processing it into
paste with only salt and vegetable oil as preservatives,
taking into consideration the type of tomato fruit used,
CONCLUSION
AND
RECOMMENDATION
the
concentration of salt
and the
water activity of the
tomato paste as the major factors that affects the
safety of the product.
Therefore, having the rural areas with no electricity in
mind, it can be concluded that producing and preserving
tomato concentrate without heat application or
refrigeration is very effective, healthy and safe.
CONCLUSION & RECOMMENDATION
Recommendation
To ensure a better and long lasting product,
freshly harvested tomato fruits should be used.
To avoid the rapid change in colour, thereby the
nutritional value, tomatoes with rich colours
should be selected.
Determining the water activity of the tomato
was a challenge as there is no equipment for
measuring it in the food engineering laboratory.
For a more accurate result, using a water activity
measuring instrument is recommended.
Thank You
I Appreciate You
PROF.
DR.
MR.
MY
(MRS)
COLLEGUES
A.
LECTURERS
N.
F.
K.
E.
ALONGE
A.
ETUK
TAIWO
ENGR.
E.
EKPENYONG