|국가/구분||United States(US) Patent 등록|
|미국특허분류(USC)||426/478; 426/479; 426/489; 426/518|
|§371/§102 date||20040317 (20040317)|
|발명자 / 주소|
|출원인 / 주소|
|대리인 / 주소||
|인용정보||피인용 횟수 : 5 인용 특허 : 4|
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 recom...
The invention claimed is: 1. A method of processing tomatoes to form a tomato paste, comprising: separating a tomato stream into a first portion comprising a cake portion and a second portion comprising a serum portion using a decanter that includes a weir and a scraping mechanism by rotating said decanter to force said cake portion against an inner surface of said decanter, separating said cake and serum portions with said weir, and removing said cake portion collected along said inner surface with said scraping mechanism, said cake portion having a gr...