The process of manufacturing tomato puree is very complicated. Here we will explain your process in a way that you can understand. The method for producing tomato puree consists of washing the raw material, checking its quality, dissolving it, and measuring the temperature of the dissolved mass bringing it to a temperature of t0 to 25 °C. The group is then dissolved. The treatment area and at the same time subjected to an electric current with a density selected within 0.1 to 2.0 A/cm2. After downstream processing, the mass is heated, sieved, and steam boiled to the desired concentration. The method foresees a change in the voltage of the electrodes depending on the difference in temperatures measured before and after the treatment of the raw material with an electric torrenting on the content of dry substances in the disintegrated mass submitted for processing. The invention relates to processing food products, particularly a method for obtaining tomato puree. Invent a design be used in technological lines to produce puree. 
There is an automatic method of controlling the process of electric processing of plant raw materials (SU, A, 454892), which consists of raw materials to electric current treatment, adjusting the value of alternating voltage depending on the flow. of raw materials. This automatic control process does not consider changes in considering the raw materials or the dry matter content of the pressed raw materials. Therefore, it is not possible to establish the best region impossible to establish the best regimes for dehydrating the crushed mass, which intensifies the production process of the specific product, such as control of the process of electric processing of plant raw materials, the quality indicators of raw materials, such as electrical conductivity and temperature, grinding size, are not taken into account. That has a strong influence on the electric current machining process. In this case, the process is carried out to destroy the protoplasmic protein macromolecules of the cells of the central mass and does not provide the cellular penetration necessary to speed up the tomato paste production process. There is an automatic method of controlling the process of electric processing of raw materials (SU, A, 639513), which consists in subjecting the raw materials to electric current processing, the value of the alternating voltage is adjusted as a function of the ground resistance. This automatic control process also does not take into account changes in the temperature of the raw materials or the dry matter content of the pressed raw materials. This prevents the establishment of the best systems for carrying out the process of dehydration of the crushed mass. In this automatic control process, the quality indicators of the raw materials are not taken into account, which greatly affects the electric current processing process. The process of destruction of the protein macromolecules of the protoplasm of the cells of the crushed mass. and cell penetration, which is necessary to accelerate the process of making tomato puree, is not certain. Therefore, the given method does not provide an acceleration of the production process of a given product, for example, tomato puree. The raw material processing method (SU, A, 799711), which consists in pressing plant raw materials, moves. while being treated with electric current. In the known method of processing the raw materials, it is envisaged to grind the raw materials to obtain a particle size of 0.1 to 1 cm. The electrical processing of the pressed raw materials is carried out at a pulp-juice quantitative ratio equal to 1.0: (0.5 to 2.0), where the amount of pulp is equal to 1, and the amount of juice is in the range of 0.5 to 2, 0 and electric current density between 0. 05 to 0.5 A / cm2, temperature to be 20 to 600C. Pressed raw materials move at a speed between 0.1 and 2 m / s. In the given process for the processing of plant raw materials at a current density below 0.1 A / cm2, complete destruction of the protein molecules of the protoplasm does not occur. of the cells, which means that the penetration necessary to accelerate the production process of tomato paste is not ensured, that is, with the action on the raw materials, 2 currents at a density of less than 0.1 / cm, they quickly adapt and the action of current becomes inefficient. Also, at a temperature of the earth trap between 25 and 600C and as a result of an increase in the resistance of the medium, the dehydration process stops and it is impossible to speed up the production process, for example, mash. 
Tomato Puree Manufacturing
The best way for manufacturing tomato puree of the best quality is to have the most advanced machines and facilities. There is also a process for obtaining tomato puree (SU, A, 621338), which consists of washing the raw materials, controlling their quality, pressing, and heating the pressed mass to temperature. Temperature between 90 and 950C, cooled to between 45 and 500C, grated, and cooked to the specified concentration. In this method of preparing tomato puree, the process of releasing water from the raw materials is not efficient enough, because the protein macromolecules of the protoplasm of the cells are not destroyed. So this process of making tomato puree is slow. The aim of the invention is to create a process for the production of tomato puree, which will allow, through a controlled process for the destruction of protein macromolecules from the prototype of the crushed cells of the crushed mass, to increase the cellular permeability of the accelerated it. The process of preparing tomato puree. The goal is obtained from the fact that the production process of tomato puree consists of washing the raw materials, controlling their quality, crushing, heating the crushed mass, grating and boiling until the given is obtained. concentration, according to the invention, the temperature of the groundmass is measured and it is brought to a temperature between 10 and 250 °C, the ground mass is moved to the treatment area and at the same time, it is material, before heating, electric current treatment at a selected density between 0 .1 and 2.0 A / cm2. It is useful in the process of making tomato paste to measure the temperature of the raw materials before and after electric current treatment to determine the difference between the temperatures of the raw materials after their electric current treatment and the temperature of the raw materials before. their processing with electric current, measuring the voltage value on the electrodes fixed in the processing area according to the electric current, changing the voltage value according to the difference between the temperature of the raw materials after and before their processing with electric current. 
It is also useful in the process of preparing tomato puree after grinding to determine the dry matter content of the crushed mass, to measure with electric current the voltage value of the electrodes in the processing area of the raw material, to measure the voltage value until change e. as a function of the dry matter content of the soil mass. This tomato puree process speeds up the process of making tomato puree and increases its quality. This invention also allows full use of technological equipment for the preparation of tomato puree. The invention will result from the subsequent description, from the non-limiting specific examples, of its embodiment, shown schematically in the non-limiting attached drawing, which shows a diagram of a device for processing a pressed mass of raw materials with an electric current in production. of porridge. tomatoes according to the invention In accordance with the method invention for the production of tomato puree, the raw materials are washed, the quality of the tomatoes is checked, and then they are pressed. The temperature of the groundmass is measured and brought to a temperature between 10 and 250C. The groundmass is then moved to the processing area and simultaneously treated with an electric current with a density between 0 .1 and 2.0 A / cm 2. After the electric current treatment, the pressed mass is heated to a. temperature between 90 and 950C, grated, boiled to the set concentration, and tomato puree obtained. It is necessary to heat the groundmass treated with electric current to a temperature between 90 and 950C to ensure the best coagulation of the protoplasm of the cells of the tomato mass. At a temperature below 900 ° C, the coagulation process of the protoplasm of the cells is significantly weakened, which leads to a decrease in the productivity of the tomato paste production process. At a temperature above 950C, the quality of the tomato puree deteriorates. At a current density of less than 0.1 A / cm, treatment with an electric current does not affect the process of making tomato puree. This is explained by the fact that at a current density of less than 0. 1 A / cm2, the cells of the raw plant material quickly adapt to the current activity, which destroys the protein macromolecules of the protoplasm of the cells, and the cells cease to penetrate. Increase, and the process of making tomato puree does not speed up. 
Tomato Puree Process
The process of manufacturing tomato puree, as we mentioned earlier, is complicated. according to the invention, it is possible to produce tomato puree, to measure the temperature of the raw materials before and after their treatment with an electric current. The difference between the temperature of the groundmass after and before its treatment with electric current is determined. The voltage value is measured on the electrodes fixed in the electric current treatment area of the raw material, and the voltage value changes depending on the difference between the temperatures after and before the electric current treatment. This leads to additional acceleration of the tomato puree production process as a result of the increased cellular penetration of the crushed mass. It is useful in the process of preparing tomato paste after grinding the raw materials to determine the dry matter content of the groundmass and then measure the voltage value of the electrodes fixed in the processing area. raw materials according to the electric current and change the voltage value depending on the content of dry matter in the groundmass. It is also possible to change the voltage value depending on the temperature difference of the raw materials after and before their treatment with electric current and depending on the content of dry matter in the groundmass. Processing of crushed mass with electric current can be carried out in the device for processing crushed mass of raw materials with electric current for the production of tomato paste, the scheme is shown in the accompanying drawing. The device has an electro plasmalizer 1 for processing the crushed mass of raw materials with an electric current to obtain tomato paste with electrodes 2, thermometers 3 and 4, a sensor 5 for the content of dry matter, a power regulator 6, a selector 7 for a specific supply of electrical energy, tension. regulator 8. Arrow A in the drawing shows the direction of movement of raw materials, and arrow B shows the direction of movement of the pressed mass of raw materials treated with electric current. Tomato puree is a thick red paste made by boiling tomatoes, pressing the pulp to remove the seeds and skin, and blending the mixture until smooth. It has a deep, tangy flavor that comes from mixing ripe tomatoes with salt and citric acid. Other ingredients, such as butter, spices and sweeteners, can be added to improve the taste and texture of the puree. Tomatoes are an excellent source of lycopene, which is a powerful antioxidant. 
Tomato paste is widely used in cafes, restaurants and quick service restaurants (QSR) as a base for various curries and soups as it helps to improve the texture and overall taste of the dish. Currently, tomato paste is generally available in two types of packaging, namely boxes and pouches. Increasing awareness about the health benefits of tomato puree and growing consumer health awareness are some of the key factors driving the growth of the market. Accordingly, the growing demand for ready-to-eat (RTE) foods and convenience foods such as tomato paste can be attributed to the growing working population, which has led to a significant change in consumption patterns. consumption. In addition, manufacturers are also introducing an innovative range of tomato puree formulated using natural, organic ingredients without any added sugar to increase their consumer base, which helps in the growth of the market. Moreover, increasing per capita consumer income and rapid urbanization, especially in emerging economies, are acting as other critical factors accelerating the growth of the market. In addition, the growing cross-cultural influence on cooking practices and the easy availability of products in hypermarkets, supermarkets and online retail stores creates a positive outlook for the market. The report provides a techno-commercial roadmap for setting up a tomato paste manufacturing plant. The study covers all the essential aspects that one needs to know while entering the tomato paste industry. This ranges from a macro overview of the market to micro details of industry performance, key success and risk factors, production requirements, project cost, project economics, expected ROI, profit margins, etc. This report is a must read for entrepreneurs, investors, researchers, consultants, business strategists and all those involved in the Tomato Paste industry.