Enzyme inactivators for tomato processing
Efficiently inactivate enzymes to preserve nutritional value and organoleptic qualities in your tomato and fruit processing, while optimizing heating processes for seamless integration into high-speed production lines.
Inactivates Enzymes and Heats Tomato and Fruit Products
The enzymatic inactivation heat exchanger system from FBR ELPO is engineered for seamless integration into your high-speed tomato and fruit processing lines. This system efficiently deactivates enzymes and heats products like purees, juices, and sauces to optimize quality and shelf-life. Utilizing either a HOT BREAK or COLD BREAK method based on production needs, this equipment ensures rapid heat exchange with cylindrical or elliptical tube heat exchangers tailored for different production capacities. The closed-loop recycling pump in the HOT BREAK variant enhances operation efficiency by reducing clogging, preserving organoleptic properties, and heating without collecting tanks. Suitable for both solid and liquid products in continuous operation, this system supports customization for specific plant layouts and includes engineering support for optimal implementation. Designed with energy efficiency in mind, it ensures precise heating control and reduces waste, making it a vital asset for food, tomato, and fruit processing industries.
Benefits
- Enhances production efficiency by rapidly deactivating enzymes and preserving product quality.
- Minimizes operational costs through energy-efficient heating with closed-loop recycling pump.
- Reduces risk of contamination with configurations for seamless integration into continuous processes.
- Adapts to diverse processing needs with HOT BREAK and COLD BREAK options for different end-products.
- Provides easy maintenance and cleaning, ensuring minimal production downtime.
- Applications
- Sauces,Fruit products,Concentrated tomato paste,Tomato products,Juices,Purees
- End products
- Ketchup,Tomato passata,Apple puree,Strawberry sauce,Concentrated tomato puree,Mango puree,Tomato sauce,Concentrated orange juice,Fruit puree
- Steps before
- Receiving,Sorting,Chopping
- Steps after
- Juice Extraction,Evaporation,Sterilization,Aseptic Filling
- Input ingredients
- fresh tomato,raw material
- Output ingredients
- enzyme-inactivated tomato product,processed tomato,preserved organoleptic characteristics
- Market info
- FBR ELPO is known for its expertise in manufacturing industrial equipment, specializing in engineered-to-order solutions for food and beverage processing, particularly in thermal processing and aseptic technology, and holds a strong reputation for innovation and reliability in the market.
- Heat Exchanger Type
- Cylindrical/Elliptical Tube
- Production Capacity
- Medium/Small to High
- Heating System
- Closed Loop Recycling Pump
- Heating Temperature (Hot Break)
- 85–100°C
- Heating Temperature (Cold Break)
- 65–75°C
- Enzymatic Inactivation Method
- Hot Break/Cold Break
- Cycle Time
- Short Duration
- Clogging Solution
- Optimized Heat Exchange
- Organoleptic Preservation
- Yes
- Material Type
- Fresh Tomato
- Working mechanism
- Heat Exchanger
- System Type
- Hot Break / Cold Break
- Heat Exchange Type
- Cylindrical / Elliptical Tube
- Temperature Range
- 65–100 °C
- Process Integration
- Closed loop with recycling pump
- Production Capacity
- Medium/Small to High Quantity
- Process Flow
- Inline
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Heat Exchanger Type
- Cylindrical Tube / Elliptical Tube
- Recycling Pump
- Closed Loop
- Compact Footprint
- Designed for space efficiency
- Temperature Range
- Hot Break
- Feed Method
- Chopped Fresh Tomato
- System Type
- Hot Break / Cold Break
- Clogging Prevention Features
- Optimized Heat Exchangers
- Heat Exchanger Type
- Cylindrical / Elliptical
- Production Capacity
- Medium / Small / High
- Break System Type
- Hot Break / Cold Break