Choose a Product

Select a region

Customer Support & Service

We’re with you right down the line, ready to help you prosper. Read more...

Read more

Visit us at our next exhibition

See the latest in our offering and talk to our experts on place at our next exhibition. Read more...

Read more

Innovations

It's our mission to develop ways to help you do your job better, faster and more cost-effectively.

Read more

Customer Support & Service

We’re with you right down the line, ready to help you prosper. Read more...

Read more

View our latest FoodTech Report

To get the latest first, read our latest JBT FoodTech Report, Volume 9 Issue 1.

Read more
» Solutions » 产品与服务 » Cold-Break

冷破碎

冷破碎装置可产生热处理效应,使果胶酶的活动部分失活,或介导脱水收缩效应。

脱水收缩可使液体从固体中分离出来。当酶未能灭活时,酶将果胶转化为浆液。这一情况会在果皮发生破裂时,空气接触到果实内部成分后出现。

根据所需最终产品的不同,热处理类型分为两种:热破碎或冷破碎。如果您想获得番茄汁和低粘度调味料,您应该选择冷破碎方法。它的处理温度低于 70 ℃,这一温度范围允许酶存在活性并生成低粘性的产品。

Want to
know more?

Ask our specialist
READ MORE ABOUT

We use cookies to optimize our websites for your needs. By using this website you consent to our cookies policy.