Cold break system for tomato processing
In the production of tomato juices and low viscosity sauces, controlling enzyme activities and maintaining product quality are significant challenges. Ensuring that the pectin enzymes are only partially inactivated can be crucial for achieving the desired consistency and flavor in the final product.
Control enzyme activity for optimal viscosity
The Cold Break system by JBT is specifically designed for applications requiring precise thermal treatment of tomatoes. This system gradually increases the temperature to medium levels, between 60 to 70°C (140 to 158°F), allowing more time for the pectin enzymes to work on the fibers. The result is a less viscous product with enhanced syneresis, retaining excellent flavor and color. It includes features like a user-friendly temperature controller, air-operated steam control valve, safety valve, automatic steam trap, thermometer, and pressure gauge. Typical applications include fruit juice, tomato soup, and vegetable puree processing. An optional Super Cold Break System is available for high fiber content juices, operating at even lower temperatures.
Benefits
- Improved control of viscosity and consistency
- Maintains excellent flavor and color
- Enhanced syneresis for better final product quality
- Suitable for various tomato-based products
- User-friendly operation and control