Tomato processing method
作者： Timothy R. Lang
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摘要: Tomatoes and other fruit may be processed so as to avoid destroying viscosity inducing components by passing the sliced through a counter current extractor in with an aqueous liquid, liquid being at temperature of least 65° C.; recovering phase from lower end solid upper extractor; flavour and/or aroma phase; subjecting finishing process remove skins seeds therefrom; dewatering finished increase thereof.
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