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WorksheetsPRODUCTION OF TOMATO PRODUCTS
Total questions: 10
Worksheet time: 7mins
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 (a) .
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
