Application Note: Tomato Processing

For years, tomato processors have relied on a traditional manual process using an inclined Bostwick ramp for determining the viscosity of tomato products. However, the traditional Bostwick method lacks scientific accuracy and repeatability, and it cannot be automated for on-line use.

Today's modern processing and shipping requirements demand that processors employ the most sensitive on-line viscosity measurement available to ensure automatic and ongoing measurement. The repeatability of such measurements for the processing of a variety of tomato product grades is of utmost importance in maximizing product yield and meeting the exacting standards of the food processing industry. Facilities managers at tomato processing plants need reliable viscosity measurement when cooking, concentrating, and blending their products.

The Brookfield STT-100® in-line process viscometer provides continuous, accurate monitoring and control of tomato products in processing plants. This maximizes the production of purees, juices, sauces and other products, while simultaneously minimizing production loss. The state-of-the-art inline measurement capabilities of the STT-100® surpass the typical manual and periodic tests used for decades in tomato processing plants. In-line process viscometer measurement provides processors with an entirely new approach to the heretofore inexact art of ensuring product consistency.