Tomato Sauce
Tomato Sauce
Tomato Sauce
(GS/M.Sc./FOOD/3608/08)
B.K.K.K.
Jinadasa
PRODUCTION OF
SAUCE
Production of sauce
2.0 Introduction
Sauces are added to bring taste for foods. These are made by making a puree of ingredients by
liquidizing in a blender and passing through a sieve.
The necessary thickness is achieved either by evaporation or by the addition of additives.
Sauce can be made from vegetables and fruits such as tomato, chilly, mango etc with vinegar,
sugar and spices.
SS knife
Basin
Ss sauce pan
Weighing scale
Sieve
Refractor meter
Bottles
Capping machine
PH meter
Thermo meter
2.1.2. Ingredientes
2.1.3. Method
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Production of sauce
2.1.4. Discussion
Satisfactory product was produced but it was little sour since tomatoes are not evenly ripened.
However correct blanching time preserved the color of the product. All the ground spices were
put in to the small cloth bag and introduced to mixture while making
2.2.1. Introduction
Benzoic acid is used as a preservative in fruit juice, diabetic jam, and beer etc. However these
preservatives are to be present within the prescribed limits. The analysis of benzoic acid involves
three steps.
1- Acidification
2- Extraction with ether
3- Sublimation
2.2.2. Materials
2.2.3. Chemicals
Acetone
Diethyl ether
Conc. HCL
Anhydrous sodium sulphate
Phenol red
0.05M NaOH
2.2.4. Method
10g of sauce sample was weighed in to 100 mL beaker and mixed with 10 mL of distilled water.
10 mL of conc. HCL was added
25 mL of diethyl ether was added.
Mixture was poured in to a separation funnel and mixed well.
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Production of sauce
2.2.5. Calculation
2.2.6. Results
2.2.7. Discussion
When the sample was shaken with diethyl ether while extraction, separation funnel plunger is to
be opened to release gas in the funnel for reducing risk of explosion
Anhydrous sodium sulphate is used to remove moisture from benzoic acid which is extracted
with ether.
Since the sublimation is used to estimate benzoic acid, the metal holder, beaker, and round
bottom flask are to be fitted each other to prevent the escaping of benzoic acid.
When we consider our experiment benzoic acid may have escaped since metal holder, beaker,
and round bottom flask were not fitted each other.
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