System and method for producing concentrated food products...

Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...

Reexamination Certificate

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C426S479000, C426S489000, C426S518000

Reexamination Certificate

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07074451

ABSTRACT:
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 recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

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