2. JUICE PREPARATION

The tomato is washed, crushed, heated, screened and finally becomes juice After the washing process begins the juice preparation.

The tomatoes are crushed and heated in order to effect enzyme inactivation. The temperatures used for heating will be higher or lower depending on the consistency and type of product to be obtained - can be:

COLD BREAK - in this case the temperature will be lower and the final product to be obtained is less consistent.

HOT BREAK - The product is subjected to a higher temperature and more consistent end product being used to effect a proper equipment.

SEMI HOT OR WARM BREAK BREAK - will be an intermediate product.

At setter / refining machine - carried out the extraction of juice by removing the skins and seeds - tomato passes through a sieve with rotating blades. The threads of the screen varies according to the characteristics of the final product to be obtained.