Archive
Quality Parameters
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Frozen Berry Grades Explained: What Grade A Actually Buys You
Grade A, Grade B, crumble and puree grade for frozen berries: what each term means in practice, which defects are counted, and…
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Frozen Berry Specifications: Brix, Defects and Microbiological Limits
How to specify Brix, defect tolerances and microbiological criteria for frozen berries, including which EU regulations set the baseline and which limits…
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What is the shelf life of frozen fruit?
Frozen fruit held continuously at -18 degrees Celsius or colder is commonly given a best-before period of up to 24 months, depending…
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How is Brix used in fruit and honey specifications?
Brix measures soluble solids as degrees on a refractometer, and in fruit it mostly reflects sugars, so it is used as a…
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What causes freezer burn in frozen berries?
Freezer burn is surface dehydration. Moisture sublimates out of the fruit, migrates through the pack and refreezes as frost on the inside…
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What is the difference between Grade A and Grade B frozen berries?
The difference is appearance tolerance, not food safety. Grade A usually means whole fruit, uniform colour, a tight calibre band and low…
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Can frozen berries be refrozen after partial thawing?
Physically, yes. Commercially, treat it as a deviation. Refreezing destroys the small ice crystal structure that quick freezing created: crystals merge, more…
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How is broccoli floret size specified?
By a size band in millimetres, with a stated measurement convention, a tolerance for the fraction outside the band, and a separate…