Ensuring quality and safety in the production of tomato juice

Posted on 19.08.2026 by secretar
UDC 635.64:663.813
https: //doi.org/10.25630/PAV.2026.89.88.004

Yankovskaya V.S., Dunchenko N.I., Kuptsova S.V.

To ensure compliance with the mandatory requirements of regulatory documentation and increase the competitiveness of juice products, in particular tomato juice, it is necessary to apply the principles of HACCP, including identifying and managing critical control points (CCPs), as well as minimizing the risks of possible production of finished products with organoleptic defects. The aim of the work was to develop measures to ensure quality and safety in the production of tomato juice based on the principles of HACCP and technological risk management. The analysis of hazardous factors and the determination of CCT in the production of tomato juice were carried out according to GOST R 51705.1-2024, the analysis of cause-and-effect relationships was carried out using the Ishikawa diagram (GOST R ISO 13053-2-2013). The analysis of the existing traditional technology for the production of sterilized tomato juice and the practice of production control and the analysis of dangerous factors formed the basis for the definition of CCT. 4 CCTS have been installed (tomato acceptance, tomato preparation, juice homogenization and sterilization), the management of which will ensure the required safety indicators of the finished product. To ensure the quality of tomato juice, measures have been developed to reduce the risks of producing products with organoleptic defects based on a risk register and an analysis of the causes of defects in taste, smell, color and consistency. The main recommendations, in addition to compliance with production control and mandatory regulatory requirements for raw materials, production and finished products, include the following: more careful work with suppliers, the degree of ripeness of purchased tomatoes and the conditions of their transportation. The obtained results and formulated recommendations on quality and safety assurance in the production of tomato juice formed the basis for the development of STO 00492931-394-2026 «Procedures for managing technological risks in the production of tomato juice».

Key words: tomato juice, production, quality, safety, HACCP, technological risk management, vices

Yankovskaya V.S., D.Sci (Techn.), professor of department of quality management and product science. E-mail: vs3110@yandex.ru

Dunchenko N.I., D.Sci (Techn.), professor of department of quality management and product science. E-mail: ndunchenko@rgau-msha.ru

Kuptsova S.V. Cand. Sci. (Techn.), associate professor of department of quality management and product science. E-mail: skuptsova@rgau-msha.ru

Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K.A. Timiryazev”

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For citing: Yankovskaya V.S., Dunchenko N.I., Kuptsova S.V. Ensuring quality and safety in the production of tomato juice. Potato and vegetables. 2026. No5. Pp. 30–34 https://doi.org/10.25630/PAV.2026.89.88.004 (In Russ.).

 

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