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Quick freezing is a rapid cryopreservation technique used to preserve the quality of fruits and vegetables. Quick-frozen produce undergoes a process where raw materials are rapidly frozen and then stored at temperatures between -18°C and -20°C for long-term use. This method is considered one of the most effective ways to maintain the original flavor, texture, and nutritional value of fresh produce in modern food preservation technology.
To begin with, the selection of raw materials is crucial. Fruits and vegetables must be fully matured, with vibrant color, rich aroma, and optimal taste. They should be firm, free from pests, diseases, mold, yellowing, or mechanical damage. Ideally, they should be harvested on the same day and processed immediately to ensure the highest quality of the final product.
Before freezing, it's essential to pre-cool the freshly harvested produce. This step removes excess heat generated by respiration and prepares the items for quick freezing. Pre-cooling can be done using air cooling with fans or cold water immersion/spraying methods.
Next, cleaning is an important step to meet hygiene standards. Fruits and vegetables often carry dirt, dust, or debris after harvesting. These impurities must be removed before freezing, especially since quick-frozen products are typically consumed without further washing. Cleaning can be done manually or with specialized equipment like rotating drums, vibratory washers, or high-pressure water jets.
Some vegetables require cutting, peeling, or trimming before freezing. For example, certain fruits may need to be peeled, while others might be cut into uniform pieces for better packaging and freezing. Vegetables are commonly sliced into cubes, strips, or slices, ensuring consistent size and thickness. However, berries and delicate fruits are usually frozen whole to prevent juice loss.
Blanching is a common step for many vegetables, such as beans, cauliflower, and mushrooms. It helps deactivate enzymes that cause spoilage, softens the texture, and reduces strong flavors. The blanching temperature is usually around 90–100°C, and the time varies between 1–5 minutes. Afterward, the vegetables are quickly cooled in cold water to stop the cooking process.
After cutting or blanching, excess moisture must be removed to avoid clumping during freezing. This is done through natural drying, centrifugal dryers, or vibrating screens. Proper drainage ensures efficient and even freezing.
Once drained, the produce is rapidly frozen at temperatures between -25°C and -35°C. This quick freezing process forms small ice crystals that do not damage the cellular structure, preserving the texture and quality of the product.
Packaging plays a vital role in maintaining the quality of frozen produce. It prevents moisture loss, oxidation, and contamination. Common packaging materials include plastic bags, cardboard boxes, and vacuum-sealed containers. The size of the package depends on the market—common retail sizes are 0.5 kg or 1 kg, while bulk options are available for restaurants or hotels. Once packaged, the products should be stored at -18°C, with storage times varying by type: for instance, beans and kale can last up to 8 months, while carrots and pumpkins can be stored for as long as 24 months.