Archive
Freezing & Frozen Products
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Berry Grade Classification: How Frozen Berry Grades Are Actually Built
Grade A, first quality, Class I, industrial – the frozen berry trade uses grade names that carry no fixed legal meaning. This…
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How should a frozen vegetable mix be specified?
Component by component, with a ratio, a sampling protocol, a substitution clause and per-component blanch validation. Specifying the blend is not enough.
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Why do frozen vegetables arrive as a solid block?
Heat plus compression. A temperature excursion partially melts surface ice, which refreezes as bridges between pieces – and the bottom layer of…
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IQF vs Block Frozen Fruit: The Cost and Quality Trade-Off
A decision framework for choosing between IQF and block frozen fruit. What each format costs in energy, packaging and handling, what it…
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Stone Fruit Processing: Pitting, Halving and Freezing Apricot, Peach, Plum and Cherry
A technical guide to industrial stone fruit processing. The four pitting methods and what each does to the flesh, why free-stone and…
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How long does frozen fruit keep?
Shelf life is a function of storage temperature stability, not of elapsed time. A stated period assumes an unbroken chain that many…
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Is IQF or block frozen fruit cheaper?
Block is cheaper per kilogram at the factory gate. Whether it is cheaper in your process depends on how you use it.
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How is frozen beetroot processed?
Frozen beetroot is normally cooked rather than merely blanched, then peeled, cut and frozen. That is the main difference from a green…
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How long should vegetables be blanched before freezing?
There is no single correct time. Blanch duration in water at 90 to 100 degrees Celsius runs from roughly 30 seconds for…