Thermal treatment system for tomato purees
In fruit and vegetable processing, achieving a consistent and high-quality tomato puree requires precise thermal treatment. This addresses the challenge of pectin enzyme activity, which can destabilize the final product, causing issues such as syneresis or liquid separation.
Ensure consistent tomato puree viscosity and stability
The Hot Break System by JBT is designed to deliver immediate thermal treatment for tomato purees, effectively inactivating pectin enzyme activity and preventing syneresis. This system features a reliable centrifugal pump that ensures continuous recirculation, resulting in a rapid temperature increase above the break point. With automatic temperature control, the Hot Break System achieves consistent processing and increases the viscosity of the final concentrate. This technology is ideal for fruit and tomato puree applications, ensuring thermal inertia and improved product consistency.
Benefits
- Immediate heating for efficient enzyme inactivation
- Automatic temperature control for consistent results
- Centrifugal pump ensures thorough recirculation
- Increased product viscosity with reduced syneresis
- Enhanced processing consistency for high-quality purees