Quick-freezing technology has emerged as a cornerstone in the field of food preservation, especially for high-quality frozen blackberries. Understanding its principles is crucial for food processors and buyers aiming to optimize product quality and consumer experience.
Quick-freezing technology involves rapidly reducing the temperature of blackberries to below -18°C. This process is based on the scientific principle that rapid cooling minimizes the formation of large ice crystals within the fruit cells. According to a research report from the International Food Preservation Association, when the cooling rate is fast enough, ice crystals form quickly and are uniformly distributed, with an average size of less than 100 microns. In contrast, traditional freezing methods often result in ice crystals larger than 500 microns, which can damage the cell structure of blackberries.
The quick-freezing process of blackberries consists of several key steps. First, freshly harvested blackberries are sorted and cleaned to remove impurities. Then, they are pre - cooled to around 0 - 5°C. Next, the blackberries enter the quick - freezing chamber, where they are exposed to a cold air stream at a temperature of -30°C to -40°C for a short period, usually 10 - 15 minutes, until the core temperature of the fruit reaches -18°C. A flowchart of this process clearly shows the efficiency and precision of quick - freezing technology compared to traditional methods.
One of the most significant advantages of quick - freezing technology is its ability to retain the nutritional value of blackberries. A recent study by the Food Science Institute found that quick - frozen blackberries retain up to 90% of their original vitamin C content, while traditional frozen blackberries only retain about 60%. In terms of antioxidants, quick - frozen blackberries maintain up to 85% of their initial antioxidant capacity, compared to just 50% in traditionally frozen ones.
| Nutritional Component | Quick - Frozen Blackberries | Traditionally Frozen Blackberries |
|---|---|---|
| Vitamin C Retention | 90% | 60% |
| Antioxidant Capacity Retention | 85% | 50% |
Quick - frozen blackberries also outperform traditionally frozen ones in terms of flavor, color, and whole - fruit rate. The rapid freezing process helps to preserve the natural flavor and aroma of blackberries, as well as their vibrant color. Additionally, the whole - fruit rate of quick - frozen blackberries can reach up to 95%, while traditional methods may result in a whole - fruit rate of only 70% due to cell damage caused by large ice crystals.
Quick - freezing technology plays a vital role in supply chain management and product quality control. It allows for longer storage periods without significant quality degradation, reducing waste and ensuring a stable supply of high - quality frozen blackberries. For food processors, this technology enables them to produce consistent and high - quality products, meeting the strict quality requirements of the market.
Consumers are increasingly demanding high - quality and nutritious food products. Quick - frozen blackberries, with their superior nutritional value, flavor, and appearance, meet these demands. As a result, the market demand for quick - frozen blackberries is on the rise, presenting a great opportunity for food processors and buyers.
Based on real - world cases, food processors and buyers can benefit from quick - freezing technology by establishing long - term partnerships with reliable suppliers. They should also invest in advanced quick - freezing equipment and quality control systems to ensure the continuous supply of high - quality frozen blackberries.
If you are interested in learning more about the advantages of Yishangqiao's organic frozen blackberries and our customized services, please click here to contact us.
.png?x-oss-process=image/resize,h_100,m_lfit/format,webp)
.png?x-oss-process=image/resize,h_100,m_lfit/format,webp)
.png?x-oss-process=image/resize,h_100,m_lfit/format,webp)
English
