Diced tomatoes are placed in the calcification/acidification conveyor buckets. Calcified/acidified juice is
pumped continuously to cover the diced tomatoes in the buckets for a timed period, standardizing the diced
tomato particulates to a pH of 3.8 to 4.2. From the calcification/acidification conveyor, the tomatoes slide to a
dejuicing shaker screen where the calcification/acidification solution is separated. Transfer conveyors are
required between the dejuicing shaker screen and the weight belt feeder. The juice pasteurizer system is
designed to allow reuse of the calcification/acidification juice. The tomato dices absorb calcium and acid,
lowering the product’s pH prior to aseptic processing.