VERFAHREN ZUR HERSTELLUNG VON TOMATENPASTE DURCH FRAKTIONIERUNG UND KONZENTRIERUNG

摘要

An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.