prebreak
English edit
Etymology edit
Adjective edit
prebreak (not comparable)
- Before a break.
- 2008 February 20, Mike Ogle, “Well-Rested Knicks Show Some Fight in Overtime”, in New York Times[1]:
- The Knicks’ prebreak ineptitude appeared set to continue on the game’s first possession, which ended with a shot-clock violation as Jamal Crawford air-balled a desperate 3-pointer.
Verb edit
prebreak (third-person singular simple present prebreaks, present participle prebreaking, simple past prebroke, past participle prebroken)
- To break up large chunks of material into a size that is more convenient for further processing.
- 1963, Maynard Alexander Joslyn, John Laurence Heid, Food Processing Operations, page 426:
- Prebreakers are used to prebreak or crush cocoa presscakes, fats, large fruit or vegetables, whole fish, bones, etc.
- 1967, Canadian Chemical Processing, volume 51, page 80:
- If you need to separate, mix, size, wash, reduce, rinse, granulate, prebreak, grind, mill, disperse, decake, pulverize, blend Why not increase your profits in the process?
- 2002, S J James, Christian James, C. B. James, Meat Refrigeration, page 182:
- With 1% salt, patties produced from meat prebroken at −6°C tended to be favoured; with 0.5% salt the effect of prebreak temperature was clearer, with products from meat at −3°C being favoured, and considered more meaty.
Noun edit
prebreak (uncountable)
- The initial stage of processing, in which material is prebroken.
- 1989, Charles M. Mohr, Membrane Applications and Research in Food Processing, page 42:
- The incoming material is coarsly ground ( prebreak) , and placed in steam-jacketed cookers.
- 1998, Joseph F. Hanlon, Robert J. Kelsey, Hallie Forcinio, Handbook of Package Engineering, page 174:
- A feed wheel slides the blanks off the bottom, one at a time , where they are carried between belts moving at up to 2,000 ft ( 610 m ) per minute into a prebreak station.
- 2002, S J James, Christian James, C. B. James, Meat Refrigeration, page 182:
- With 1% salt, patties produced from meat prebroken at -6°C tended to be favoured; with 0.5 % salt the effect of prebreak temperature was clearer, with products from meat at -3°C being favoured, and considered more meaty.