Enzyme Deactivation and Juice Refining

For tomatoes, many fruits and vegetables, the first processing steps involve deactivation of the natural enzymes to inhibit quality degradation, followed by refining to a puree or fine juice. Ing. A. Rossi offers various technologies to accomplish these processes.
Enzyme Deactivation
Enzyme Deactivation is accomplished by rapidly heating the raw product to a specific temperature. This process is sometimes referred to as Hot or Cold Break, referencing the fact that heat literally breaks the molecular structure of the target enzymes. The particular temperature is determined based on the desired characteristics of the finished product, such as color or viscosity. For example, tomato destined for use as consumer tomato juice will be subjected to temperatures in the range of 150 F to 160 F (Cold Break) which results in a bright red color and low but palate pleasing viscosity. For tomato paste where high viscosity is most desirable, temperatures or 195F or higher (Hot Break) are employed.
Ing. A. Rossi offers a selection of equipment, specifically designed to deliver the right process for your product. For Hot Break, both Horizontal and Vertical Forced Circulation systems are available. These units function by continuously recirculating a volume of the product through a heat exchanger at the target temperature, while simultaneously introducing cold, raw product, and extracting hot product to the next process step. Given the significant volume of hot product contained in the system, the incoming raw product is heated very rapidly for optimum viscosity.
For Cold Break applications with Tomato, Fruit, and Vegetables, Ing. A. Rossi offers a range of Tubular Heat Exchangers for uniform treatment, precise temperature control and minimal thermal degradation.