3. EVAPORATION

The juice goes into next stage- EVAPORATION- where in a very simple and highly automated way, using only vacuum and temperature, water is evaporated. The technology used by Sugalidal allows evaporation's process optimisation by using two types of equipment-a pre-concentrator and a evaporator.

With the usage of both equipments, the evaporation process is faster and therefore tomato will be fresher – as it´s less exposed to high temperatures- preserving natural colour and taste. The level of concentration will depend of the product needed- between 5º to 38º brix. The tomato juice is now tomato concentrated or tomato paste.