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This method is used in the food processing industry. It accelerates the production process and raises the quality of the product. The method starts with the washing and chopping of tomatoes, after which the tomato pulp is electrically treated at temperatures of 10 to 25 degrees C. Then it is heated, strained, sterilized and evaporated until the necessary texture is reached. The process of electrical treatment is carried out at an electrical field impregnation of 50 to 350 V/cm, a current compactness between 0.1 and 2.0 A/cm<2>, and a speed of raw material supply between 0.2 and 5.0 m/s.
BG81071A1987-09-011987-09-01A process for tomato puree preparation
BG50859A1
(en)