prebreak

From pre- +‎ break.

prebreak (not comparable)

1. Before a break.
   • 2008 February 20, Mike Ogle, “Well-Rested Knicks Show Some Fight in Overtime”, in New York Times‎:

     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.

prebreak (third-person singular simple present prebreaks, present participle prebreaking, simple past prebroke, past participle prebroken)

1. 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.

prebreak (uncountable)

1. 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.

• perbreak