THE IMPORTANCE OF USING REVERSE OSMOSIS IN TOMATO PASTE PRODUCTION

Abstract

This article compares the efficiency of the traditional thermal evaporation method and the modern reverse osmosis (RO) process in the production of tomato paste. The study examines the advantages of reverse osmosis technology in maintaining product quality and its cost-effectiveness in reducing energy consumption. The results show that the reverse osmosis process minimizes damage to heat-sensitive components and requires significantly less energy than traditional methods. The article also highlights the prospects for using a hybrid method that combines reverse osmosis and vacuum evaporation to achieve high-quality concentrates.