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Cold Break System
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Cold Break System
1 /2Pages
Catalog excerpts
Cold Break The ideal system for when lower viscosity products are needed
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General Description If you are producing tomato juice and/or low viscosity sauces, our Cold Break processing method is ideal for you. The Cold Break uses a processing temperature below 70°C (158°F), which allows slower inactivation of enzyme activity and results in a less viscous product. Our Cold Break system generates a thermal treatment that produces partial inactivation of the pectin enzymes and, as a consequence of this, syneresis occurs. This system is composed by a tube-nest series with steam heating. Product Features • The system has been specifically designed to gradually increase the...
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