Quick freezing technology is a revolutionary method in the food preservation industry. At its core, it revolves around the relationship between the speed of ice crystal formation and the degree of cell damage. When fruits like blackberries are frozen slowly, large ice crystals form within the cells. These large crystals can pierce the cell walls, causing irreversible damage and leading to a loss of texture, flavor, and nutrients when the fruit thaws. In contrast, quick freezing rapidly reduces the temperature to -18°C, causing the formation of tiny ice crystals. These small crystals minimize cell damage, effectively locking in the blackberries' natural flavor, color, and nutritional value, such as vitamin C and antioxidants.
Once the blackberries are picked from the farm, the clock starts ticking. The pre - cooling process is crucial. It is recommended that the pre - cooling time should be within 2 hours. This rapid reduction in temperature slows down the respiration and microbial growth of the blackberries, laying a good foundation for the subsequent freezing process.
The freezing rate is a key factor. The ideal freezing rate for blackberries should reach -18°C within 30 minutes. This high - speed freezing process ensures that the ice crystals formed are small enough to protect the cells of the blackberries.
After freezing, maintaining a consistent storage temperature is essential. The storage temperature should be strictly controlled at -18°C, with a fluctuation range of no more than ±1°C. Any significant temperature change can lead to the growth of ice crystals and a decline in product quality.
According to a third - party testing report, quick freezing technology has a remarkable impact on the quality of frozen blackberries. In terms of vitamin retention, the vitamin C retention rate can reach ≥90%. This means that consumers can still obtain a large amount of vitamin C from frozen blackberries, which is comparable to fresh ones. In terms of color stability, the color difference value of blackberries frozen by quick freezing technology is less than 5% after 6 months of storage, while the color difference of those frozen by traditional methods can reach more than 20%. In addition, the whole - fruit rate of quick - frozen blackberries can reach over 95%, while the traditional method may only achieve about 80%.
| Indicators | Quick Freezing Technology | Traditional Freezing Method |
|---|---|---|
| Vitamin C Retention Rate | ≥90% | About 70% |
| Color Difference after 6 - month Storage | <5% | >20% |
| Whole - fruit Rate | >95% | About 80% |
Supply chain optimization is closely related to customer experience. Implementing a temperature - controlled traceability system can ensure that every link in the supply chain, from the farm to the end - user, is under strict temperature control. This not only improves the stability of product quality but also allows customers to clearly understand the origin and transportation process of the product. In addition, obtaining HACCP certification is a practical measure to ensure food safety. It provides a standardized and scientific management system, giving customers more confidence in the product.
As stated by the International Food Science Institute, "Quick freezing technology is a significant advancement in the field of food preservation, which can effectively improve the quality and shelf - life of fruits."
For food processing enterprises and buyers, choosing quick - frozen blackberries processed by advanced technology can bring better product quality and consumer experience. Don't miss out on this opportunity to enhance your product competitiveness. Welcome to contact us to get a customized packaging solution and sample testing service, and make high - quality frozen blackberries the core competitiveness of your products!
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