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: Concept Overview:
'Hot-break' is a thermal processing technique in tomato product manufacturing. It involves rapidly heating crushed tomatoes to 90-95\(^{\circ}\)C to immediately deactivate pectic enzymes (e.g., pectin methylesterase).
Step 3: Detailed Explanation:
- Inactivating these enzymes via 'hot-break' preserves natural pectin, which contributes to viscosity (thickness).
- This yields a high and stable viscosity, desirable in products like (B) Tomato paste, ketchup, and some thick (D) Tomato juice.
- 'Cold-break' (heating to ~65\(^{\circ}\)C) allows enzyme activity, resulting in a less viscous product suitable for other tomato juice types.
- 'Hot-break' specifically controls pectin and viscosity in tomato processing and is not used for (A) Orange squash or (C) Orange juice.
Step 4: Conclusion:
The 'hot-break' process is used in manufacturing tomato paste and some tomato juice varieties to achieve high viscosity. Therefore, the option encompassing (B) and (D) is correct.