PRODUCTION OF TOMATO PRODUCTS

Jerry Tomato Ketchup Sdn. Bhd receives complaints from their retailer on their quality of tomato sauce. Customer complaints that their sauce is separated during 2 month of storage. As R&D team in that company select the best solution to this problem.

• Deaeration

• Heating

• Homogenising

• Blending

High temperature of hot break method inactivate ____.

Choose the extractor used for the tomato product.

• Reitz disintergator

• Pulper

• Homogeniser

• Cyclone

What is the importance of deaeration?

• Preserve quality of tomato

• Includes air the tomato juice

• Remove air from tomato juice

• Decrease acidity of tomato juice

Choose the salting method used in tomatoes canning.

• Batch process

• Dry salting

• Pellet salting

• Bag salting

Choose method that provide tomato product with high Vitamin C

• Deaeration

• Cold break method

• Hot break method

• Blending

Qistina Tomato Sauce Enterprise receives a complaints regarding their sauce. Their retailer reports on a black ring at the surface of the sauce closed to the neck of the bottle. As QA in that company choose the corrective action for this problem?

• Filling hot at temperature > 82 degree Celcius

• Use pure metal-free salt

• Add sulphur dioxide at 100 mg/kg

• Add ascorbic acid add 100 mg/kg

Identify the problem and solution for the problem.

• Synerisis

• Cold break method

• Thickening agent

• Homogenising

Select the correct statement.

• Spice extract is obtained by steeping the spices in vinegar

• Spices extract give better and intense flavour

• Oleoresin and is immersed in the tomato mixture during cooking.

• Oleoresin is extract that contain both volatile and fixed constituents of flavor

Salt is added earlier to prevent discolouration of tomato sauce.

• Yes

• No