Fuente: WIPO "processing tomato" A method for processing tomatoes is provided. Specifically, the method for processing tomatoes is characterized by including a first step of placing tomatoes inside a vacuum device and creating a first vacuum value in the range of 9.3 X 10-5 to 1.07 X 10-4 bar inside the vacuum device, a second step of gradually changing the inside of the vacuum device to a second vacuum value in the range of 1.13 X 10-3 to 1.27 X 10-3 bar for 240 to 280 seconds, a third step of maintaining the vacuum state reaching the second vacuum value for 20 to 30 seconds, a fourth step of processing the tomatoes by spraying a flavoring additive for 240 to 280 seconds, a fifth step of maintaining the vacuum state created at the second vacuum value for 20 to 30 seconds, and a sixth step of releasing the vacuum state and then taking the processed tomatoes out of the vacuum device. COPYRIGHT MOIP 2026