Specific methods of frozen fruits and vegetables

Release time:

2023-04-27

With the continuous development of science and technology, frozen fruits and vegetables are also gradually popular, and frozen fruits and vegetables in addition to preservation, there is an advantage is that nutrients will not be destroyed. Let's learn about the specific methods of frozen fruits and vegetables?
1. Quick-frozen fruits and vegetables by blast freezing method
The general use of tunnel-type blast freezer, the product with a mesh belt to carry through the tunnel, generally with the cold wind countercurrent, this freezing method usually uses the cold air temperature of -18 ~-34 ℃, the wind speed is between 30~1066 meters per minute.
In addition, there is another freezing method. Small particle products such as green peas, sweet corn and various vegetables cut into small pieces can be used in this method. The particle products are sold on a mesh belt with holes or a plate with eyes. The thickness of the product is 2.5~12.5cm. During freezing, the cold air is strongly blown upward from the bottom of the mesh belt at a sufficient speed to blow up the product but not take it away, this method increases the contact area between the cold air and the material, and the freezing speed is fast.
2. Low temperature freezing method
This method is a product in a very low boiling point of the refrigerant phase change conditions (liquid to gas) to obtain rapid freezing method. This is through the refrigerant in the boiling phase change process needs to absorb a lot of heat, the heat absorbed by the product to make it cool, usually the refrigerant is liquid nitrogen, the boiling point of -195.81 ℃, followed by carbon dioxide, the boiling point is -78.5 ℃, this method is faster than the previous several refrigeration speed, the effect is good.