Ketchup is made by adding onion, carrot and other savory fragrant vegetable broth and flavorings such as herbs, spices, salt, sugar, and vinegar to tomato purée (tomato concentrate) and heating it to concentrate.
Ketchup’s sweetness, sourness, and saltiness influence the flavor of cuisine, and its thickness can influence how well ingredients mingle together in dishes such as pasta.
This is why the extent to which ketchup is boiled down is extremely important.
In-lines are used to preserve this crucial flavor.
Homogenization and mixing
Sterilization and Packaging
Mixing Ratio Feedback System
In real time, measure mixing ratio and respond by changing flow volume adjustment.
Concentrate status check
Used to check the concentration.
For tomato ketchup, soluble solids must be greater than or equal to 25%. When soluble solids are more than 8% but less than 25%, it is called tomato sauce.
Pre-Bottling Final Check
A final check on the product before bottling is made to make sure it is within specifcations. Controlling the switch between various liquids can help reduce liquid loss.
Check for liquid switch
When switching to a new liquid on the production line, the concentration can be checked for whether or not it has been changed.
Cleaning Solution Concentration Check
Used to monitor appropriate concentration level of the caustic soda or peracetic acid used to sanitize the piping system.