METHOD FOR PRODUCTION OF CONCENTRATED TOMATO PRODUCTS Russian patent published in 2012 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method tomato mass after straining and finishing is heated in a flow up to 125°C and cooled under 670-700 mm Hg vacuum to 60°C with moisture partly removed due to self-evaporation. Then one performs heating of the tomato mass up to 125°C cooling to 60°C under 670-700 mm Hg vacuum no more than 16 times to produce 30% tomato paste.

EFFECT: method allows to reduce the concentration process duration by way of increase of the coefficient of heat-transfer from the heat-transfer surface to the tomato mass being boiled out due to increase of the rate of the latter flow relative to the heat-transfer surface and moisture removal from the solution by way of moisture self-evaporation under low-pressures.

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