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The ketchup manufacturing process has 10 phases.
The first phase consists of selection of provider of quality tomatoes. The quality of tomatoes provides the final requested consistency of the ketchup.
The second phase is represented by the harvesting and precooking process. The precooking process in stainless steel containers kills the bacteria and germs and preserves the tomatoes.
In the third phase, the fragmented tomatoes are brought into the pulping installation which separates the pulp from seeds, stem and skin.
In the fourth phase, the cooking tanks are filled up with the pulp resulted from pulping installation and then the pulp is boiled. During the boiling process are added salt, sugar, vinegar and spices. It is recommended that volatile oil spices and vinegar to be added at the end of the process to prevent evaporation. It is also recommended that sugar or sweeteners to be added to the tomato mixture at the end of the process, also, since it is possible for the mixture to be burned if the sugar is added at the beginning of the process. The boiling phase lasts between 30 and 45 minutes.
In the 5th and 6th phases, which are called the finishing phases, the tomato mixture passes through a finishing machine which provides a smother consistency since it evacuates the fibers remained into the tomato mixture.
In the 7th phase, the extra-amount of air is removed from ketchup, preventing the growth of bacteria and the oxidation process that alters the color of ketchup.
In the 8th phase, the ketchup fills up containers at a temperature of 88^o C. This temperature hampers the contamination.
In the 9th phase, the containers are cooled in air or water, hampering the deterioration of ketchup.
The 10th phase is the final phase, usually called the labeling and packaging phase.
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