Flash freezing is a cutting - edge technology that rapidly drops the temperature of the product to an extremely low level. Unlike traditional slow freezing, where the temperature decreases gradually, flash freezing causes a rapid temperature plunge. This difference is crucial because in traditional slow freezing, ice crystals form slowly and grow large, which can damage the cell structure of the blackberries. In contrast, flash freezing creates small ice crystals due to the rapid temperature drop, effectively protecting the cell structure and reducing damage.
E - BizBridge has developed a sophisticated freezing process to ensure the best possible preservation of blackberries. The process starts with pre - cooling, where the blackberries are gradually brought to a lower temperature to prepare them for the rapid freezing stage. Then, they enter the rapid freezing phase, where the temperature drops to - 18°C in a very short time. After that, the products are put into a constant - temperature storage environment to maintain their quality.
There are several key control points in this process. For example, during the pre - cooling stage, the temperature and time need to be precisely controlled to avoid any negative impact on the blackberries. In the rapid freezing stage, the speed of temperature drop is a critical factor. E - BizBridge's process has been proven to be stable and replicable, ensuring consistent quality across different batches.
According to authoritative research and third - party testing reports, the retention rates of key nutrients in blackberries are significantly different between flash freezing and traditional freezing. For vitamin C, flash freezing can retain over 40% more compared to traditional freezing. Similarly, the retention rate of antioxidants such as anthocyanins is also more than 40% higher.
| Nutrient | Flash Freezing Retention Rate | Traditional Freezing Retention Rate | Difference |
|---|---|---|---|
| Vitamin C | 80% | 40% | +40% |
| Anthocyanins | 75% | 35% | +40% |
"The rapid temperature drop in flash freezing effectively reduces the formation of large ice crystals, which is the key to the high retention rate of nutrients in blackberries," said a leading researcher in the field of food freezing technology.
Using high - quality flash - frozen blackberries can bring many benefits to food processing companies. In terms of taste, the well - preserved natural flavor and texture of flash - frozen blackberries can enhance the taste of the final products. For example, in desserts or juices, the use of flash - frozen blackberries can provide a more authentic and delicious flavor.
Flash - frozen blackberries can also extend the shelf life of products. Since the cell structure is well - protected, the products are less likely to spoil, reducing the risk of product waste and ensuring a more stable supply chain. Moreover, consumers are becoming more health - conscious, and the higher nutrient retention in flash - frozen blackberries can enhance their trust in the products, making your brand more competitive in the market.
E - BizBridge's flash - frozen blackberries come with several value - added features. The products have HACCP certification, which is a guarantee of food safety and quality. In addition, E - BizBridge offers customized packaging services, allowing food processing companies to meet their specific market needs. And in case of any issues, the company provides an extremely fast after - sales service.
As a food processor, choosing the right frozen blackberries is crucial for building a healthy and competitive product line. E - BizBridge's flash - frozen blackberries, with their high nutrient retention, stable supply chain, and excellent service, are the ideal choice for your business. Don't miss this opportunity to enhance your product quality and market competitiveness.
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