Enzymatic deactivators:

  • Hot extraction machine
  • Hbo
  • HBV
  • PRODUCT/APPLICATION Fruit, vegetables and tomatoes..

    Enzymatic deactivation uses heat to stop the activity of the pectolytic enzymes responsible for hydrolysing the polysaccharides which make up the structure of the fruit, thus effectively eliminating oxidation.

Deactivation is achieved with two different treatments: :
Hot break
Cold break

| Hot Break treatment:

Thanks to the high temperatures it employs (even higher than 90°C in the case of tomatoes), Hot Break treatment achieve enzyme inactivation in a really short time. The resulting juice has a high density in terms of both Bostwick and Blotter. In the case of fruit, the purées of which are particularly sensitive to heat, the product's properties are maintained by a process which assures low dwell times at high temperature, thanks to low-volume dwell tubes. Reducing the ratio between circulating product and incoming product thermal shock suffered by the pulp is reduced, allowing a more gradual transition to the final temperature without compromising the product’s colour and flavour.

| Cold Break treatment

Cold Break treatment takes place under more delicate thermal conditions. The temperatures are generally kept between 65°C and 73°C to preserve the product’s colour and flavour. The deactivation process takes longer than with the Hot Break process, and the resulting product is less dense.
In contrast with the Hot Break process, the product passes through the heat exchanger tubes without recirculating in the dwell tubes, so that the temperature increases more gradually and the exposure of the juice to thermal shock is minimised.

Ing. A. Rossi offers three configurations of enzymatic deactivators:

- Brower consists of a tube bundle through which the product flows, equipped with a valve that feeds steam into the system and controls the temperature for enzymatic deactivation;
- HBO technology additionally includes a heat exchange section and a dwell section. The solution is laid out horizontally, and the product remains in circulation until the parametric setpoints are reached;
- HBV technology is based on the HBO system, but has a vertical configuration, and is particularly suitable for tomato processing or high capacity plants.


  • HBO:
    reduced machine size and flexible load capacity (up to 50% of nominal).
  • HBV:
    versatile flow rate (up to 30% of nominal) and flow-rate dependent control of dwell time.
  • HBO and HBV:
    very low maintenance costs excellent temperature control no wasted heat in the enzymatic deactivation phase, thanks to the jacketed tube bundle.
  • All systems allow temperatures exceeding 100°. Temperatures up to 105° are possible, when specific Blotter values are required.

Did you not find the answer you were looking for?

Would like to be contacted?

Call us: +39 0521 271320

Privacy Policy

Rossi Ingegneria Alimentare Srl
Partita IVA: 01819210343
Via Alfred Bernhard Nobel, 15/A
43122 Parma - Italy

© Rossi Ingegneria Alimentare Srl All rights reserved.
Powered by The BB's Way