Cold break system for tomato processing
Enhance product quality and consistency in liquid processing by utilizing precise thermal treatment to manage enzyme activity and syneresis, creating optimal conditions for producing smooth tomato and fruit juices, as well as vegetable purees with superior flavor and texture.
Enhances Syneresis and Controls Viscosity
The Cold Break System from JBT FoodTech offers a specialized solution for food and beverage manufacturers requiring precise control over enzyme activity during the production of tomato-based products, fruit juices, and purees. This equipment gradually increases the temperature to 60-70°C, facilitating enzyme inactivation while enhancing syneresis to maintain low viscosity. With its continuous operation design, the system efficiently processes various end-products, including tomato juice, marinara sauce, and apple juice. It features a user-friendly interface with a temperature controller, air-operated steam control valve, and essential monitoring tools such as a safety valve, automatic steam trap, and pressure gauge. Compatible with CIP systems to ensure easy cleaning and maintenance, the Cold Break System integrates seamlessly into existing fruit and vegetable processing lines, offering energy-efficient operation tailored to your production needs.
Benefits
- Optimizes product consistency and quality by enhancing syneresis and maintaining low viscosity.
- Reduces energy consumption with precise temperature control, ensuring efficient thermal processes.
- Ensures excellent flavor and color retention, enhancing the sensory attributes of final products.
- Integrates seamlessly into existing processing lines, minimizing installation and operation disruptions.
- Offers flexible processing options, accommodating a range of fruit and vegetable purée applications.
- Applications
- Vegetable puree,Sauces,Tomato puree,Dressings,Fruit juice,Tomato products,Soup processing,Fruit puree
- End products
- Ketchup,Hollandaise sauce,Strawberry puree,Tomato soup,Peach puree,Tomato juice,Apple juice,Carrot puree,Marinara sauce,Vegetable soup,Salsa,Bbq sauce,Gazpacho
- Steps before
- Grinding,Cutting,Juicing
- Steps after
- Sterilization,Pasteurization,Evaporation,Packaging
- Input ingredients
- tomatoes,fruits,vegetables
- Output ingredients
- tomato juice,tomato puree,fruit juice,vegetable puree,tomato soup,vegetable soup,low viscosity sauces
- Market info
- JBT is known for manufacturing innovative industrial machinery and solutions, particularly in the food processing and air transportation sectors, renowned for their advanced technology, reliability, and customer-focused engineered-to-order solutions tailored to specific industry needs.
- Temperature Range
- 60–70°C (140–158°F)
- Enzyme Inactivation
- Partial
- Pectin Level
- Low
- Product Viscosity
- Less viscous
- Automation
- Temperature Controller with Air-Operated Steam Control Valve
- Temperature range
- 60 to 70°C (140 to 158°F)
- Automation level
- Manual / PLC / SCADA
- Batch vs. continuous operation
- Batch
- Cleaning method
- CIP / Manual
- Temperature tolerance
- Up to 70°C (158°F)
- Corrosive resistance (e.g. acids)
- Yes
- Biodegradability impact
- None
- Cleanability
- High
- Machine footprint
- Compact
- Discharge method
- End-product retains excellent flavor and color
- Temperature range
- 60 to 70°C (140 to 158°F)
- Temperature controller
- Includes temperature controller and indicator recorder
- Control panel type
- Temperature controller and indicator recorder
- Integration possibilities
- Air-operated steam control valve
- Safety features
- Includes safety valve,automatic steam trap
- Measurement instruments
- Thermometer,pressure gauge
- Temperature range
- 60 to 70°C (140 to 158°F)