OPTIMIZACION DEL PROCESO DE PRODUCCION DE LA SALSA CITSUP ELABORADA CON JITOMATE (SOLANUM LYCOPERSICUM L.) LIBRE DE AGROQUIMICOS, Y APROVECHAMIENTOS

Abstract

An important contribution of Mexico to the world agriculture is the cultivation of tomato, commonly so called tomato, being an ingredient widely used in the food preparation. The sauce cátsup is one of several products of the food industry that occupies to the tomato as principal, and this one raw material, in this study I elaborate a sauce cátsup 100 natural % source of vitamins A, C and lycopene) free of conservatives and agents espesantes. To obtain a quality product, it implies a series of mechanical operations that go from a suitable selection of raw matter, accompanied of a process of concentration for water evaporation. Of the residues by-products are obtained; dry seeds and he composts. A benefit of the redesign of this process, it was the water recirculation; that is obtained on having concentrated the sauce, using her in the wash of the fruit and later to moisten the pile of fermentation. With the final product, different technique of sampling were established by the possible consumers, to be able to identify the niche of opportunity and her later channeling to a sector in specific. At the moment nowadays the best conditions of production are establishing on a small scale of the sauce ketchup, they are analyzing the best equipments and machinery allows going I nd in an efficient way the flow of raw matter, to optimize the costs of the process of production. Key words: by-products, sauce ketchup, antirust.