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How to make hot break tomato paste
A preheater is needed to produce hot break tomato paste. Which has an important role in the production of industrial tomato paste. We will explain it in detail in the following:
The preheater is used to perform pre-cooking operations on the tomato paste production line. Both hot-break and cold-break processes can be done by this device. In the hot break process, a temperature of between 90 and 95 ° C is applied to the tomatoes, which loosens the tomato texture and produces a paste product with a higher viscosity. In the hot break process, to prevent the paste from burning and blackening, the bubbles in the tomato juice are removed from the preheater by a device called a vacuum tank. In the cold break method, the preheating is done with a lower temperature than the hot break. The typical temperature in the cold break method is between 75 and 80 degrees Celsius, and due to the low heat in this method, it is not necessary to perform a vacuum operation to create a vacuum.
Mechanism of action Prior
The preheater machine made by aymaz Industrial Group performs the pre-cooking operation of tomatoes using the tube & tube heating model. The pipe-in-pipe system means the use of two concentric pipes in which the tomatoes flow in the inner tube and the water vapor supplied by the boiler flows into the outer tube. Tomatoes are indirectly exposed to water vapor and heated by passing through preheater tubes. This preheating method is very efficient and softens the texture of the tomatoes without causing burns, to facilitate the continuation of the production process.
Pre-heating in tomatoes can be done in two ways:
1. Hot Break Hot Break
2. Cold Break
The only difference between the two methods is the amount of heat given to the tomatoes.
As its name suggests, in this method, tomatoes are pre-cooked at a temperature between 95-90 degrees, which causes complete loosening of the tomato texture, so when some of the fruit or tomato texture is smoothed with its water. Isolated (it is said that it has a higher viscosity), which naturally produces the paste, will have a higher viscosity. Due to the fact that tomatoes should be pre-cooked at a higher temperature, so it should be noted that at this temperature we may suffer burns, so the burn agent should be removed or reduced from the system, which is done with a vacuum tank (stainless steel). Steel) is done to reduce the bubbles in chopped tomatoes. The hot-break heating system, like most indirect heat exchangers in the food industry, is of the shell & tube type. Due to the fact that the converter is of shell & tube type, an all-steel centrifugal pump is used to generate the flow. Due to the above, hot breakers are usually relatively more expensive than other types.
As the name implies, preheating in this method is done at a lower temperature than the previous method (hot break) (at a temperature of 75 degrees). Therefore, due to the low temperature of the pre-cooking, there is little need for a vacuum system to prevent burns. is. Like other converters in the food industry, the cold break cooker is in shell & tube, but in series. Because less material is used in 4 of the 7 cold break machines, their price is much cheaper than hot break.
Cold break tomato paste prices in Niger
To understand the price of these products in Niger, it is better to pay attention to the differences between hot and cold tomato paste mechanisms:
- In general, the production of tomato paste is done by two mechanisms, hot-breaking and cold-breaking. The main difference between the two mechanisms is the amount of temperature applied in the preheating process. The required temperature of the preheater is 65 to 70 degrees Celsius for the cold-breaking mechanism and 90 to 98 degrees Celsius for the hot-breaking mechanism.Temperatures above 90 ° C inactivate the enzyme pectin, which will ultimately lead to greater product consistency. Therefore, the hot
- break mechanism is generally suitable for items such as tomato paste, which has a higher viscosity. The cold break mechanism is commonly used to produce products such as tomato concentrate, which has a lower viscosity.
- The product obtained by the cold-breaking mechanism, due to the activity of the pectin enzyme, retains more of the true flavor of the tomato, however, it has less consistency than non-enzyme products such as paste.