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Shock freezing of berries and fruits
06.09.2022 Share
The shock-frozen berries and fruits are used both for consumption in the winter in defrosted form and as a raw material for the production of sweets, preparation of desserts and drinks, and for the year-round production of jams. From an economic point of view, shock freezing of berries, vegetables and fruits is a very profitable business. The price of finished products in winter is several times higher than their cost, including all the costs of chillers for freezing and storing frozen products. Also, the shock freezing technology made it possible to organize the export of perishable berries to any country in the world, because if the necessary refrigeration containers are used, the products do not deteriorate for a long time.
Technology and advantages of berry and fruit blast freezing
Blast freezing is an effective way to prepare berries, fruits and vegetables for long-term storage without losing their smell, taste and nutritional value. Thanks to quick freezing, no sharp ice crystals are formed, which destroy the pulp from the inside. For instant freezing without crystallization, it is necessary to provide a temperature regime of -5 …- 18 ° C. In this regard, the berries are shock-freezing.
- At higher temperatures, the pulp will be destroyed by crystals.
- At lower temperatures, dehydration or simply drying of the product will occur.
This is precisely the feature of quick freezing of berries – it is unacceptable formation of ice crystals, but also do not allow the moisture to freeze.
The process of industrial freezing of berries and fruits
< b> & nbsp; & nbsp; The whole process consists of three main steps:
- preparation of raw materials;
- shock freezing;
- storage.
In the first preparatory stage, raw materials are sorted, cleaned of soil, and rotten and deformed are removed. The flowing out juice can serve as an adhesive for caking after freezing. With the exception of raspberries and strawberries, all fruits are washed and dried. The products are placed on perforated surfaces. Some industrial lines use a conveyor screen to shock freeze berries. On a sieve, the product, evenly distributed, is washed, blow-dried and goes directly to the freezer. With quick freezing, the berries should be blown off on all sides or literally soar in a stream of frosty air at the right temperature. The duration of this process depends on the type and size of the berries, as well as the intensity of the cooling air flow. Frozen products should be stored after shock freezing at the same temperature as when they were frozen, i.e. from -5 to -18 ° C. Under no circumstances should it be allowed to defrost. It is imperative that in-store logistics, from freezing to storage, ensure that the frozen products do not come into contact with a warmer environment. <
- commercial installations – freezers;
- industrial lines – conveyor tunnel shock freezing chambers, spiral, rocker or fluidization.
Compact commercial type freezers are designed for small businesses, restaurants and candy stores. Their capacity is 60-300 kg / h. Freezers with freezing liquid are designed for small products, incl. also for blueberries. At the same time, conveyor lines are also used for these purposes. The capacity of the industrial blast freezing line for berries (and fruit?) Is 30,000 kg per day.
Design, installation and service of a berry shock freezing line
Ralco Technic is a leader on the Ukrainian market in implementing innovative industrial refrigeration systems. The correct engineering approach and comprehensive work on the object, from a thorough study of the design to the general installation with subsequent service, are the main conditions for the error-free and economical operation of berry shock freezing equipment. The company has completed many projects throughout the country, where industrial blast freezing lines are successfully operating. We will help you choose the best set of equipment at an affordable price.
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