DESIGNING SMALL SCALE TOMATO PROCESSING MACHINE AND TO EVALUATE PROXIMATE COMPOSITION

Abstract

Tomato products such as puree and ketchup are used for the preparation of many food products which may include frozen food, pasta topping and pizza toppings etc. Good quality tomato based products with good solid content is manufactured and the viscosity of the produce is derived from the combination of water with the fibrous strands in the tomato paste and the gelling effect of pectin found naturally in tomatoes. This work facilitates home preparation and to prepare product efficiently at the level of food restaurants, wanders, cafeterias etc. Hygienically and pure common product (with and without preservatives) with assured quality of many eateries. The ketchup which already used are costlier and full of preservatives which is not preferable for human health whereas this machine produces 100% pure and hygienic ketchup without class II preservatives and it is cheaper also. This machine may be used for continuous production of ketchup. Only one person can handle the machine.