Plant for bringing about enzyme-deactivation in fruit and vegetables: tomatoes in particular

Abstract

The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is one of feeding-in whole tomatoes under vacuum, chopping or mashing them in conditions where residual oxygen is reduced to a minimum--depending upon the degree of vacuum obtainable inside the feeder-tank--and then introducing the tomato in its liquidized state into a pressurized system or circuit designed for operation at whatever temperature represents the optimum for enzyme-deactivation; the introduction of freshly-mashed deaerated tomato into the circuit being such that it mingles with tomato already heated and circulating therein. Plant for carrying such a process into effect comprises a closed circuit operating either at atmospheric or imposed pressure, in which heated tomato is caused to circulate by means of a pump, and a mincer which chops up the raw produce in conditions where attendant oxygen is minimal, prior to its entry into the circuit; also, a heat exchanger for raising the temperature of tomato circulating within the system, a pump for propulsion of the produce thereinto, and a pump for drawing off the ensuing product therefrom.

Dependencies are inferred from the claim text.