tomato paste production line turkey with new technologies

In Turkey, for the production of tomato paste, there are lots of manufacturing line types of technologies. These machine pieces of equipment are designed with modern and new plans.

utensils and machines used in the production of tomato paste Domestication of the chicken is thought to have begun in Turkey, which also has a climate that is favorable for the growth of food crops. Tomatoes constitute a sizeable portion (38%) of Turkey’s overall crop of vegetable produce.

Approximately 25,000 acres of greenhouse space is devoted to the cultivation of tomatoes. It is anticipated that Turkey will move up to the third spot on the list of the world’s largest producers of tomatoes, passing both China and India.

Seventy percent of Turkey’s annual tomato harvest is consumed locally, while the remaining thirty percent is put through some kind of processing.

Thirty percent of Turkey’s annual crop of tomatoes is used in the production of processed tomato products such as tomato sauce, tomato juice, canned tomato, and a wide variety of other tomato-based products.

Because we are industry leaders, we are able to provide you with the precise processing equipment for tomatoes that you require in order to produce the end product you envision.

Processing tomatoes for sale on the Turkish market has traditionally involved making tomato paste, and this practice has continued right up until the present day.

The production of tomato paste in Turkey is broken down into a series of primary steps that include washing, plucking, smashing, heating rate, pummeling, condensing, degassing, homogenizing, sterilizing, and filling.

The Steps Involved in the Production of Tomato Paste in Turkey

Tomato preparation: Tomatoes are typically kept in a rectangular pool made of reinforced concrete and equipped with a flow ditch for wet storage. This type of pool is called a flow ditch. The maximum amount of time for retention is twenty-four hours.

When raw tomatoes are brought into the production workshop by means of a hydraulic conveying ditch, unwanted grass, leaves, and other debris can be separated out.

This process can remove any soil, sand, microbes, or chemicals that have adhered themselves to the surface of tomatoes. Get in there with the washing machine and give it a good jolt to get the clothes clean.

Tomatoes that are used to make sauce are ripe, whole tomatoes that have been carefully inspected for any signs of decay, rot, or bugs and then cleaned.

I omitted the tomato.

Crushing the tomatoes improves the effectiveness of the beating process and results in a greater amount of pulp being produced. Crushing tomatoes can be done in two distinct ways: by using heat to press them or by using cold to smash them.

Both the quality of the raw materials and the quality standards that must be met by the final product have an impact on the crushing method that is ultimately selected.

Tomatoes subjected to heating

It is essential to first bring the tomato to room temperature before mashing it. Its primary purpose is to cut down on the amount of pectinase that is present in the product. This prevents the juice from separating and makes it simpler to work with the pulp after it has been broken up.

By removing the fruit from the mixture, which is beneficial to the beating well, one can lessen the amount of product that is lost during beating and increase the viscosity of the finished product. Between each layer of the pulp meter is some empty space and air for ventilation.

Assists in preventing the destruction of vitamin C brought on by heat, as well as foaming during the concentration process.

Processing tomatoes by removing the seeds and pulp

The process of removing the skins and seeds from the tomatoes, followed by pulping and refining the tomatoes, is an essential step in the production of tomato paste.

It is necessary to beat the tomatoes in order to remove imperfections such as peels and seeds in order to obtain a puree that is both smooth and tender.

When tomatoes are processed through a refiner, the fruit is pulped and refined at the same time. In the process of pounding and refining the raw material, as much as three percent of the material’s original weight is lost as waste.

If the slag is too wet, the amount of raw material that is lost and the rate at which it is pulped will both increase. On the other hand, if the slag is too dry, the scraper in the beating machine will crush the seeds.

The texture and appearance of the finished product will be different if it has been scratched or cracked. Because of this, it is absolutely necessary to fine-tune the operating parameters of the refiner when actually producing the product.

During the course of the beating, the slag can be removed from the bag at any time and held in the palm of the hand. An excellent method for unwinding is to first slake your thirst with water that does not contain juice and then to consume a fistful of juice as a snack.

The most typical layout for contemporary pulping and refining machinery consists of two or three lines, each of which has fine mesh screen holes measuring 0.8mm, 0.6mm, and 0.4mm respectively.

Concentration of a substance achieved through evaporation

Concentration is required approximately six times more frequently when making tomato paste than when making tomato puree. These days, vacuum evaporation and concentration are the most frequently used processes.

It is not uncommon to find evaporators that have three or even four stages of the forced circulation tube effects. Evaporative cooling and condensation of materials that are somewhat viscous and only slightly fluid are well suited for the multi-effect forced circulatory tube evaporation process.

In the multi-effect evaporator, the only way that heat is generated is through the raw steam. The consumption of raw steam is only one-third to one-fourth of what it is for a single-tech concentrator, and the effect that this has on saving energy is readily apparent due to the fact that the subsequent effects are produced by the vapor of the effects that came before them.

Information regarding the concentration of tomato paste lost through evaporation


In order to achieve a uniform consistency throughout the concentrated tomato sauce, a homogenizer is utilized. The consistency of the sauce has been refined, which has resulted in a final product that is superior in quality, more consistent, and more delectable.


Pasteurization at 110-115 degrees Celsius followed by cooling at 35-37 degrees Celsius 8 times sufficiency

Tomato paste is placed in pre-sterilized bags prior to being packaged for sale in order to conform to the requirements of international markets. The format consists of an aseptic bag inside of a drum or box.

When finished being filled, the product is then placed in storage at a cool temperature. untouched, with none of the colors altered in any way. Maintain the position of the bag in between the aseptic bag and the iron drum or box that will serve as the outer packaging.

It is important to take precautions to ensure that the bag of tomato sauce does not cause any accidents while it is being transported or handled.

Because of the packaging, there will be no change in the product’s quality, color, or flavor after it has been stored at room temperature for two years.


The Turks typically contract out the production of tomato sauce to comparatively unimportant regional tomato processed goods, and the aseptic vats of 220 liters capacity that are filled with tomato sauce can be used for export.

Do you have plans to start a tomato paste manufacturing company in Turkey similar to the one you started in the United States? You can get in touch with them and place an order if you have any questions about the tomato processing industry or if you would like to order machinery that is tailored to your specific needs.

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