Enzyme inactivators for tomato processing
In tomato processing, ensuring effective enzyme inactivation is critical. Depending on the desired end product, either the HOT BREAK or COLD BREAK method is required to achieve proper inactivation. These methods address challenges in optimizing heat exchange and preserving the product’s characteristics.
Efficiently inactivate enzymes in tomato processing
The FBR ELPO Enzyme Inactivators are designed to handle tomato processing efficiently using either the HOT BREAK or COLD BREAK system. The HOT BREAK method employs cylindrical tube heat exchangers for medium to small productions and elliptical tube heat exchangers for larger quantities, optimizing heat exchange. The system features a closed-loop recycling pump without collecting tanks for rapid and efficient heating (85 °C to 100 °C), preserving the organoleptic qualities of the tomatoes. Alternatively, the COLD BREAK system heats the product using a heat exchanger without a recycle pump, operating at temperatures between 65 °C and 75 °C. Both systems facilitate quick heating, making them suitable for various production capacities, and are designed to minimize clogging risks caused by foreign bodies.
Benefits
- Optimized heat exchange for different production scales
- Rapid enzyme inactivation ensuring product quality
- Prevents clogging with dedicated heat exchanger designs
- Maintains organoleptic characteristics of tomatoes
- Suitable for both HOT BREAK and COLD BREAK methods