Author: Site Editor Publish Time: 03-12-2026 Origin: Site
Tomato paste is one of the most widely used ingredients in the global food industry. It is commonly used in products such as pizza sauce, pasta sauce, soups, ketchup, and many ready-to-eat foods. Because tomato paste has a strong flavor and a long shelf life, it has become an important raw material for food manufacturers around the world.
To process large quantities of fresh tomatoes efficiently, most factories install a complete tomato paste production line. This system allows tomatoes to be cleaned, processed, concentrated, and packaged in a continuous process.
Although different factories may use slightly different equipment, the general processing steps are quite similar. In most cases, the production line includes several key stages such as washing, crushing, pulping, concentration, sterilization, and filling.
The following sections explain how tomato paste is typically produced in an industrial processing plant.
The production process starts when fresh tomatoes arrive at the factory.
Before entering the processing line, the tomatoes are usually inspected. This step is very important because the quality of the raw materials directly affects the final tomato paste.
In many factories, workers stand along the conveyor belt and check the tomatoes visually. At the same time, quality control staff may also test several parameters, including:
Ripeness level
Brix value (sugar content)
Color and appearance
Signs of mold or damage
Tomatoes that do not meet the processing standard are removed. Only suitable tomatoes continue into the production line.
Good raw materials are the foundation of good tomato paste.
After inspection, the tomatoes move to the washing section.
Fresh tomatoes usually carry dirt, dust, leaves, and sometimes small stones from the farm. If these impurities are not removed, they may affect the quality of the final product or damage the equipment.
Most tomato processing plants use a bubble washing machine combined with a spray system. The tomatoes move slowly through the washing tank while air bubbles and circulating water help remove dirt from the surface.
After washing, the tomatoes are transferred to the sorting stage.
In small processing plants, workers manually remove defective tomatoes on a conveyor belt. Larger factories may use mechanical grading systems or optical sorting machines to improve efficiency.
The goal of this stage is simple: remove unripe, damaged, or spoiled tomatoes before further processing.
Once the tomatoes are cleaned and sorted, they enter the crushing stage.
A tomato crusher is normally used to break the tomatoes into smaller pieces. At this stage, the tomatoes become a rough slurry made of pulp, skin, seeds, and juice.
After crushing, the mixture is pumped into a pulper or finisher. This machine separates the tomato pulp from the skins and seeds.
Inside the pulper, rotating blades push the mixture through a metal screen. The pulp passes through the screen while the skins and seeds are discharged as waste.
In many tomato processing factories, screens with openings between 0.4 mm and 0.8 mm are commonly used. This helps produce a smooth and uniform tomato puree.
Before concentration, the tomato puree usually passes through a preheating step.
Heating the puree serves several purposes in the processing line. It can:
deactivate natural enzymes
improve the thickness of the puree
stabilize the red color of the tomatoes
In tomato processing, two heating methods are commonly used.
The first method is called the hot break process. In this process, the puree is heated to around 85–90°C. This method produces a thicker tomato paste and is widely used for ketchup and tomato paste production.
The second method is the cold break process, where the puree is heated to about 65–75°C. This method keeps more of the fresh tomato flavor, but the final product is usually less viscous.
Factories choose the method based on the type of product they want to produce.
To produce tomato paste, the tomato puree must be concentrated.
In simple terms, this means removing part of the water from the puree so that the product becomes thicker.
In most industrial processing plants, concentration is carried out using a vacuum evaporation system. Under vacuum conditions, water can evaporate at lower temperatures. This helps protect the natural flavor, color, and nutrients of the tomatoes.
In practical production, factories usually choose between two common evaporation systems:
Falling film evaporators
Multi-effect evaporators
These systems are widely used because they can handle large processing volumes and reduce energy consumption.
After concentration, the Brix value of the product increases significantly. Typical values include:
Tomato juice: 4–6° Brix
Tomato puree: 8–12° Brix
Tomato paste: 28–36° Brix
Before packaging, the tomato paste must be sterilized.
The purpose of sterilization is to eliminate harmful microorganisms and extend the shelf life of the product.
In most tomato paste production lines, sterilization is carried out using tubular sterilizers or plate heat exchangers. During the process, the tomato paste is heated to around 110–130°C for a short period of time.
Modern factories also install a CIP cleaning system. This system automatically cleans pipes, tanks, and equipment after production.
Internal Link Example
CIP Cleaning System
Using a CIP system helps maintain hygienic conditions and reduces manual cleaning work.
After sterilization, the tomato paste is transferred to the filling system.
Depending on the market and customer requirements, tomato paste can be packed in different types of containers. Common packaging formats include:
Metal cans
Glass bottles
Plastic containers
Flexible pouches
Bag-in-Box (BIB) aseptic packaging
Many large factories use automatic filling machines to ensure accurate filling volumes and hygienic packaging conditions.
Internal Link Example
BIB Filling Machine
Automated filling systems also improve production efficiency and reduce labor costs.
In general, producing tomato paste requires several processing stages rather than a single operation. Fresh tomatoes must be washed, crushed, pulped, concentrated, sterilized, and finally packaged.
Each step in the production line plays a role in maintaining product quality. When the equipment is properly designed and operated, manufacturers can process large quantities of tomatoes while preserving their natural color and flavor.
Today, the demand for processed tomato products continues to grow in many markets. As a result, more food manufacturers are investing in modern tomato paste production lines to improve efficiency and maintain stable product quality.
