Preparation of high-consistency diced tomatoes by immersion in calcifying solutions. A pilot plant study

A continuous process to improve the consistency of diced tomatoes based on product immersion in calcifying solutions was developed. The process efficacy was evaluated by a pilot plant built for this purpose. The diced tomatoes were immersed in a saline solution containing tomato serum, sodium, and calcium chloride. The pH of the calcifying solution was held constant through the process to a value close to neutrality by a device for the automatic addition of sodium hydroxide to the calcifying solution. The results showed a substantial consistency increase in the product obtained by immersion with respect to the product obtained by direct calcium addition. Moreover, the immersion product, consistency being equal, shows lower calcium content. This new technology was also employed for the preparation of diced tomatoes packaged aseptically. The results showed that the consistency increment was about 200% more with respect to the product obtained with the traditional technology of aseptic packaging, whereas the other analytical parameters were very similar.