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Blanching and Freezing

Manufacturers of frozen vegetables can benefit from our heat transfer and fluid handling technologies for maintaining the product integrity in batch and continuous processing. There are typically four steps to this type of processing: washing & sorting; heating or blanching; cooling and packing.

With some exceptions, the quality of frozen vegetables is improved by blanching or even cooking before freezing.  Blanching slows or stops the action of enzymes that can lead to the loss of flavor and color. If blanching is not carried out correctly, these enzymes continue to be active during frozen storage. Some products, including broccoli, pumpkin, sweet potatoes, and squash may be boiled or steamed before freezing.

After this blanching or cooking, rapid cooling is required to stop further cooking. Depending on the nature of the product, this may then be followed by freezing, the exact method of which is often dependent on the vegetable itself. Once frozen the product can be packed, ready for storage and distribution.

 

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