Principii tehnologice de separare a fracţiunilor solide şi lichide ale pulpelor de tomate şi ardei

Abstract

The concentrated products of vegetables (juices, puree, paste, sauce etc.) are the important sources of the active biologic substances (BAS). BAS degradate during the technological process, including the concentration. The concentration process duration is depending of some multiple factors, among which we may liste concentration of the insoluble glucides (cellulose, hemicellulose etc.). Redusing the insoluble glucides content in the vegetable pulp (of tomatos and sweet pepper) permits to obtain some concentrade products, containing soluble dry substances ³ 30% and anincreased content of the biologhic active substances. One of the aims of our examination is elaboration of a method for reducing infragments the vegetable pulp by separation of the solide pulp fraction from the liquid one.