Prepn. of tomato paste
Tomato paste is prepd. by: washing the tomatoes; checking their quality; pulping; adjusting the temp. to 10-25 deg C; transferring to a treatment zone; applying an electric field at a density of 0.1-2.0 A/sq. cm.; heating; sieving; and evaporating to a desired concn.
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| creator | SEMEN EVPATIEVICH BERZOI ALEXANDR SERGEEVICH LYMAR JURY NIKOLAEVICH PAUKOV NIKOLAI IVANOVICH BOTOSHAN GALINA VLADIMIROVNA RUDKOVSKAYA ANDREI YAKOVLEVICH PAPCHENKO MIRCHA KIRILLOVICH BOLOGA VALENTIN VASILIEVICH BORDIIAN |
| description | Tomato paste is prepd. by: washing the tomatoes; checking their quality; pulping; adjusting the temp. to 10-25 deg C; transferring to a treatment zone; applying an electric field at a density of 0.1-2.0 A/sq. cm.; heating; sieving; and evaporating to a desired concn. |
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checking their quality; pulping; adjusting the temp. to 10-25 deg C; transferring to a treatment zone; applying an electric field at a density of 0.1-2.0 A/sq. cm.; heating; sieving; and evaporating to a desired concn.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; ita |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Prepn. of tomato paste |
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