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Tomato paste producing

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Fresh tomatoes arrive at the plant in trucks and are unloaded into an input tray into which a quantity of water 3 to 5 times higher than the amount of unloaded tomato is continuously filled in.

This water flow brings the tomatoes to the roller elevator, which then conveys them to the sorting station.

Here the staff removes the unripe, damaged and very small tomatoes which are placed on a conveyor for rejected products. The tomatoes suitable for processing are transported to the chopping station. The pulp is heat up to 65-75°C for Cold Break processing or to 85-95°C for Hot Break processing.

The heated tomato pulp is then conveyed with a special pump to juice extractor composed of two machines: a pulper and a refiner, equipped with two sieves having meshes of different size. Two products therefore come out of the extraction unit: refined juice for concentration and waste for disposal.

The juice in this storage tank is fed to the evaporator which automatically regulates juice intake and finished concentrate output; The juice inside the evaporator passes through different stages (also called effects) where its concentration level will gradually increase until the required density is obtained in the final stage or “finisher”.

Evaporator output is measured in liters of evaporated water per hour while concentrating tomato juice with an initial 5°Brix concentration and producing tomato paste double concentrate at 30° Brix. The evaporative capacity of tomato juice concentrators is greatly influenced by the viscosity level. If the tomato paste has a low Bostwick value, then the concentrator’s output level will also be low; on the other hand, a higher Bostwick value means an increased output level.

Source: http://www.fencospa.com

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