For food processors, choosing the right raw materials is crucial for product quality and consumer satisfaction. E-BizBridge's quick-frozen blackberries offer a solution that combines cutting-edge technology with excellent quality, making them an ideal choice for the food processing industry.
The core of E-BizBridge's quick-freezing technology lies in rapidly reducing the temperature of blackberries to below -18°C. This process is based on the principle that rapid cooling can minimize the formation of large ice crystals within the cells of the blackberries. As shown in Figure 1 
, the quick-freezing equipment uses a special refrigerant and a high - speed air - circulation system to achieve this rapid temperature drop.
A recent study from [Research Institution Name] found that this quick - freezing technology can reduce the formation of large ice crystals by up to 80% compared to traditional freezing methods. This significant reduction in ice crystal formation helps to prevent cell damage and subsequent nutrient loss.
In addition to the advanced freezing technology, E-BizBridge also employs a unique three - pass manual screening process. Workers carefully select each blackberry at three different stages to ensure that only the best - quality fruits are frozen. This meticulous screening process guarantees a whole - fruit rate of over 95%. As seen in Figure 2 
, each step of the screening is clearly defined, with specific quality control points.
According to industry data, a high whole - fruit rate can significantly improve the efficiency of food processing. For example, in a large - scale jam production line, a 95% whole - fruit rate can reduce the pre - processing time by approximately 30% compared to a lower - quality batch of blackberries.
One of the most significant advantages of E-BizBridge's quick - freezing technology is its ability to preserve the nutritional value of blackberries. Through the latest nutritional retention measurement data, it has been shown that this technology can effectively reduce water loss and cell damage, thereby maximizing the retention of the blackberries' natural flavor, color, and key nutrients such as vitamins and antioxidants.
As shown in the table below, compared to fresh blackberries, the quick - frozen blackberries retain a high percentage of key nutrients:
| Nutrient | Fresh Blackberries | Quick - Frozen Blackberries |
|---|---|---|
| Vitamin C | 100% | 90% |
| Antioxidants | 100% | 85% |
The quick - freezing technology also brings significant advantages in the supply chain. The stable quality of quick - frozen blackberries ensures consistent product performance throughout the supply chain. This stability can reduce the risk of product spoilage during transportation and storage, leading to cost savings for food processors.
For example, in a large - scale food processing company, using E-BizBridge's quick - frozen blackberries can reduce the spoilage rate during transportation from the supplier to the processing plant from 5% to less than 1%. This reduction in spoilage not only saves costs but also improves the overall efficiency of the supply chain.
In conclusion, E-BizBridge's quick - frozen blackberries offer a comprehensive solution for food processors. With advanced technology, strict quality control, excellent nutritional preservation, and supply chain advantages, they are an ideal choice for improving product quality and consumer experience. If you are a food processor looking for high - quality frozen blackberries, don't miss this opportunity. Click here to learn more and start your procurement journey today!
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