Cold Break

The Cold Break Unit generates a thermal treatment that produces partial inactivation of the pectin enzymatic activities or syneresis.
Syneresis is the separation of liquids from solids, caused by the failure to inactivate the enzymes that transform the pectin into serum, which occurs when the peel is broken and air gets in contact with the interior of the fruit.
Depending on the desired final product, two types of thermal treatment are available: hot or cold break. If you are oriented to tomato juice and low viscosity sauces, you should choose the Cold Break method featuring a processing temperature below 70°C, which allows the enzymatic activity and yields a less viscous product.

Printed From|jbtfoodtech/en/solutions/equipment/cold-break

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