Method for improving evaporation efficiency in production process of tomato sauce
A production process and evaporation efficiency technology, applied in the field of fruit and vegetable processing, can solve the problems of low evaporation efficiency, affecting the quality and taste of tomatoes, and reducing production efficiency, and achieve the effects of improving evaporation efficiency, increasing vacuum degree, and increasing flow rate
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Embodiment 1
[0025] A method for improving evaporation efficiency in a tomato sauce production process, comprising the following steps:
[0026] Step 1, storage: Pour the qualified tomato raw materials into a clean material pool for storage, adopt the principle of first-in first-out when discharging, and set the storage time of the fruits unloaded into the material pool to 10 hours. When the tomato raw materials in the feed tank are emptied, the feed tank is cleaned;
[0027] Step 2, Cleaning: The tomato raw material is taken out from the tank and sent to the production line. Most of the physical impurities in the tomato raw material dissolve into the sedimentation tank or fall from the gap of the elevator. The tomato raw material processed by the sedimentation tank and the elevator is then processed Float washing, nozzle rinsing with clean water and then entering the selection table;
[0028] Step 3, selection: the tomato raw materials entering the selection table are manually picked out...
Embodiment 2
[0037] A method for improving evaporation efficiency in a tomato sauce production process, comprising the following steps:
[0038] Step 1, storage: Pour the qualified tomato raw materials into a clean material pool for storage, adopt the principle of first-in first-out when discharging, and set the storage time of the fruits unloaded into the material pool to 14 hours. When the tomato raw materials in the feed tank are emptied, the feed tank is cleaned;
[0039] Step 2, Cleaning: The tomato raw material is taken out from the tank and sent to the production line. Most of the physical impurities in the tomato raw material dissolve into the sedimentation tank or fall from the gap of the elevator. The tomato raw material processed by the sedimentation tank and the elevator is then processed Float washing, nozzle rinsing with clean water and then entering the selection table;
[0040] Step 3, selection: the tomato raw materials entering the selection table are manually picked out...
Embodiment 3
[0049] A method for improving evaporation efficiency in a tomato sauce production process, comprising the following steps:
[0050] Step 1, storage: Pour the qualified tomato raw materials into a clean material pool for storage, adopt the principle of first-in first-out when discharging, and set the storage time of the fruits unloaded into the material pool to 18 hours in the storage pool. When the tomato raw materials in the feed tank are emptied, the feed tank is cleaned;
[0051] Step 2, Cleaning: The tomato raw material is taken out from the tank and sent to the production line. Most of the physical impurities in the tomato raw material dissolve into the sedimentation tank or fall from the gap of the elevator. The tomato raw material processed by the sedimentation tank and the elevator is then processed Float washing, nozzle rinsing with clean water and then entering the selection table;
[0052] Step 3, selection: the tomato raw materials entering the selection table are...
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