Determining sugar content in tomato products

Tomato puree is made from ripe tomatoes. Only the pulp is used. The tomatoes are mechanically removed from the field, after which the tomatoes are washed and the stems and other irregularities are removed. The tomatoes are then cooked and pressed through large sieves. The tomato juice obtained is thickened to the desired thickness by heating or under vacuum. Because the moisture is boiled out, you get a concentrated paste. Depending on the amount of moisture, you get concentrated puree with 80% moisture, concentrated twice with 70% moisture and concentrated three times with 65% moisture. To make it keep well, the puree is pasteurized. The puree is then canned or packed in tubes.The sugar content (Brix) in tomato puree, sauce, ketchup, soup and other products is continuously analyzed during the different stages of a production process. The quality of tomato paste is judged based on several factors, such as taste, texture, aroma and nutrients. The Brix value is one of the parameters taken into consideration during the quality control of the final products (bottling). An (in-line) BRIX measurement is also used in the intermediate steps, such as mixing and the status check of the concentrate.

Measuring Brix in ketchup

Tomato paste is also used as a raw ingredient for ketchup, other tomato sauces and soups. Ketchup is made by adding onion, carrot and other savory fragrant vegetable stock and flavorings such as herbs, spices, salt, sugar and vinegar to tomato paste (tomato concentrate) and heating it to concentrate.The sweetness, sourness and saltiness of ketchup affect the flavor of dishes, and its thickness can affect how well ingredients mix in dishes like pasta.Therefore, the extent to which ketchup is reduced is extremely important. In-line BRIX and refractometers are used to preserve this crucial taste. No sample preparation steps are required when using an in-line refractometer. Similar checks are required for soups and tomato sauces.

Concentration measurement of the (pre)mixing solution after pressing

Check that the tomato juice concentration (Brix) made from raw materials is within specifications.Monitoring the mixing ratio with feedback system in-line refractometerAtago's inline BRIX or refractometer measures the mixing ratio in real time and responds by changing the flow volume.

Control of the concentrate with inline BRIX measurement

An inline BRIX meter is used to check the concentration.BRIX example KetchupFor tomato ketchup, the soluble solids content must be greater than or equal to 25% BRIX. When soluble solids are more than 8% BRIX but less than 25% BRIX, it is called tomato sauce.

BRIX example tomato puree

For tomato puree, the unsalted soluble solids content should be not less than 8% BRIX but less than 24% BRIX. When it is further concentrated and the soluble solids become more than 24% BRIX, it is called tomato paste.

Final check before bottling tomato products with inline refractometer

A final check of the product before bottling is carried out to ensure it is within specifications. Controlling the switch between different fluids can help reduce fluid loss.

Extras:

When switching to a new liquid on the production line, it can be checked whether the concentration has changed or not. The in-line BRIX meter can be used to monitor the appropriate concentration level of the caustic soda or peracetic acid used to decontaminate the piping system.

Inventech is the specialist for in-line BRIX and refractometers. Contact our specialists for more information.

Contact Inventech

Determining sugar content in tomato products

Inventech is the specialist for in-line BRIX and refractometers. Contact our specialists for more information.