Procedure for the concentration in adjustable grade and under high vacuum of liquids and, in particular, of juice of tomatoes. (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for the concentration in an adjustable degree and under high vacuum of liquids and in particular of tomato juice, essentially characterized by the circumstance that in the same the concentration is carried out gradually and progressively, driven through successive phases different in number in accordance with the production requirements, which translates into a notable saving of motive energy, acceleration of the production times, constancy of the degree of concentration of the product, its rigorous sterilization and absolute conservation of the organoleptic characteristics that distinguish it. (Machine-translation by Google Translate, not legally binding)