With the continuous development of technology, quick-frozen fruits and vegetables are becoming increasingly popular. In addition to being able to keep fresh, quick-frozen fruits and vegetables also have the advantage that their nutritional components are not destroyed. Let's take a look at the specific methods for freezing fruits and vegetables?

1. Quick-frozen fruits and vegetables by air blast freezing method

Generally, tunnel type air blast chillers are used, and the products are carried through the tunnel with mesh belts, generally traveling against the cold air. This freezing method typically uses cold air temperatures of - 18 to - 34 ℃, and wind speeds of between 30 and 1066 meters per minute.

In addition, there is also the method of fluid freezing, which can be used for small grain products such as green peas, sweet corn, and various vegetables cut into small pieces. The grain product is placed on a perforated mesh belt or a perforated plate, with a thickness of 2.5 to 12.5 centimeters. When freezing, cold air is strongly blown at a sufficient speed from the lower direction of the mesh belt to lift the product without taking it away, This method increases the contact area between cold air and materials, and the freezing speed is fast.

2. Low-temperature freezing method

This method is a method of rapidly freezing a product under the condition of a phase change of a refrigerant with a very low boiling point (liquid to gas). This is achieved by absorbing a large amount of heat during the boiling phase transition process of the refrigerant, which is absorbed by the product to cool it. The usual refrigerant is liquid nitrogen, with a boiling point of - 195.81 ℃, followed by carbon dioxide, with a boiling point of - 78.5 ℃. This method is faster and has better results than the previous refrigeration methods.

The above is an introduction to the specific methods for freezing fruits and vegetables. Have you understood? If you want to learn more about frozen fruits and vegetables, please visit our website