Question

The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:

• A. (B) and (D) only
• B. (A), (B) and (C) only
• C. (A), (B), (C) and (D)
• D. (C) and (D) only

Hint:

Associate 'Hot-break' and 'Cold-break' exclusively with tomato products. Remember: \textbf{Hot-break = High Heat = No Enzymes = High Viscosity} (for paste/ketchup).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
'Hot-break' is a specific thermal processing step used primarily in the manufacturing of tomato products. It involves rapidly heating freshly crushed tomatoes to a high temperature (around 90-95\(^{\circ}\)C). The purpose is to immediately and completely inactivate the natural pectic enzymes (e.g., pectin methylesterase).
Step 3: Detailed Explanation:
- By inactivating these enzymes, the 'hot-break' process preserves the natural pectin in the tomatoes. Pectin is responsible for viscosity (thickness).
- This results in a final product with a very high and stable viscosity. Such high viscosity is highly desirable in products like (B) Tomato paste, ketchup, and certain types of thick (D) Tomato juice.
- An alternative method, 'cold-break' (heating to a lower temperature, ~65\(^{\circ}\)C), allows some enzyme activity, resulting in a less viscous product, which is suitable for other types of tomato juice.
- The 'hot-break' process is specific to tomato processing to control pectin and viscosity and is not used for (A) Orange squash or (C) Orange juice.
Step 4: Final Answer:
The 'hot-break' process is used in the manufacturing of both tomato paste and tomato juice to achieve high viscosity. Therefore, option (A), which includes (B) and (D), is the correct answer.