3. Implementation

3.1 Ketchup manufacturing process

Ketchup is stabilized by the combined action of several factors. Firstly, Aw (water activity) is lowered by extracting a significant proportion of the water contained in tomatoes (94-95%), and by adding sugar (and possibly thickeners such as starch). To further stabilize the product, the pH is reduced by the addition of an acidifying fraction (spirit vinegar, acetic, citric and malic acids), and a pasteurization heat treatment is applied, along with hot potting.

• Step 1 – Washing

  On arrival at the processing plant, the tomatoes undergo a cleaning operation. To do this, they are poured into large water-filled tanks, to eliminate any contaminants they may contain (stems, leaves,...