Machines, Technologies and equipments analysis

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d. Machines, Technologies and equipments analysis

The production of pouched tomato paste requires specific techniques and advance technologies. These techniques and technologies obviously differ from those used for canned tomato pastes. Tomato paste processing starts with tomato washing and tomato sorting. Tomato washing aims to render fresh tomatoes free from undesirable matters and organisms, yet tomato sorting aims to eliminate undesirable tomatoes such as spoiled and unripe tomatoes. These operations will be entirely manual that need two persons. The tomato washing will therefore be conducted in plastic tube such as follows Fig 8: Figure 8. Tomato washing tube Source: Supplier The second step of tomato paste processing is tomato paste making. This operation will be entirely ensured by machine, called tomato paste making machine. The tomato paste making machine used by the company is illustrated in the figure 9. This machine can produce 100 to 500 Kg of tomato paste per hour. It can thus ensure the expected total production of the company, which is about 500 Kg per day. The particles of tomato paste produced by this machine vary between 2 and 50 microns. These particles are classified among ultrafine particles, which are required for producing high tomato paste quality. commit to user 44 Figure 9. Tomato paste making machine Source: Supplier Machine Technical data Material: Stainless steel Rotation Speed: 2890nmn Power: 4 KW Production Capacity: 100-500Kgh The third step of tomato paste processing is tomato paste pasteurization. The pasteurization aims at eliminating pathogenic microbes and lowering microbial numbers in order to preserve the quality of tomato paste. This objective can be attained when the tomato paste is heated over 70 ºC for 15 to 20 seconds. This treatment will be combined with tomato paste cooking, during which all of the ingredients will be added. These ingredients comprise salt, sugar, oil and garlic. The machine used for this operation is stated in the figure 10. This machine allows operators to set automatically both the temperature and time necessary for the pasteurization and cooking. Therefore, it can achieve both tomato paste pasteurization and tomato paste cooking within a well- defined time. commit to user 45 Figure 10. Tomato paste pasteurizer Source: Supplier Machine Technical data Material: Stainless steel Agitation Speed: 36 rpm Temperature range: 0-150 °C Volume: 200L The last step of tomato paste processing is tomato paste packaging. This step is also performed entirely by machine called packaging machine. The packaging machine used by the company is stated in the figure 11. This is an automated machine that has two parallel lines and can produce up to seventy pouches of tomato paste within one minute. This machine will be run by one operator and one agent of production. perpustakaan.uns.ac.id commit to user 46 Figure 11. Tomato paste packaging machine Source: Supplier Machine Technical data Material: Stainless steel Packaging Speed: 30-70 pouchesmin Packaging range: 30-300ml The company will need equipments such as office and quality control equipments. The office equipments comprise computers, printers, chairs, tables, calculators and so on. However the quality control equipments comprise pH-meter, and refractometer. pH-meter is important for controlling the acidity of the product that directly affects not only its organoleptic quality, but also its expiration date. Therefore, the company should control this parameter and set its value at around 4, where the product can be preserved for long time. Refractometer also constitutes an important tool in tomato paste control. This allows the company’s technicians to know whether the double concentration is already attained.

e. Human resources skills required analysis