- All have
- Product management
- News
- Introduction led
- Corporate store
- FAQ
- Enterprise Video
- Enterprise map
BLOG
Focus on hot topics, real-time dynamics
Avocado IQF quick freezing equipment
2026-05-21
The IQF freezing of avocado is more complex than small particle berries such as waxberries and blueberries, because it has a high fat content (about 15%~30%), delicate flesh texture, and is very sensitive to oxidation. If the process is improper, it is easy to cause browning, powdery texture, and even fuel consumption odor after thawing. The core challenge of IQF quick freezing of avocados is browning: after the avocado is cut open, polyphenol oxidase (PPO) in the flesh rapidly catalyzes browning in the air. Color protection treatment must be done before quick freezing. Texture damage: The delicate taste of avocado comes from its fat and fiber structure. When the freezing speed is not fast enough, the large ice crystals formed will puncture the cell wall, and after thawing, they will become a "paste like" substance, losing their creamy texture. Fat oxidation: High unsaturated fatty acid content is prone to oxidation during quick freezing and storage, resulting in fuel consumption odor. Requires ultra-low temperature and oxygen barrier environment. Recommended equipment type: Liquid nitrogen spray freezer is currently recognized as the optimal solution for avocado (especially in the form of halves, chunks, or puree). Compared to fluidized freezing machines (suitable for whole small particles), liquid nitrogen freezing is more suitable for processing irregularly shaped, fragile, and high value-added products. Core advantage: Rapid freezing: Direct spraying of liquid nitrogen (-196 ℃) can lower the center temperature of avocado to below -18 ℃ in 5-15 minutes. Ice crystals are extremely small (at the micrometer level) and hardly damage cell structure. Oxygen barrier color protection: After vaporization of liquid nitrogen, a nitrogen protective layer is formed, effectively isolating oxygen and greatly slowing down browning. Extremely low dry consumption: the weight loss rate is only 0.6%~1%, while the dry consumption of traditional air-cooled quick freezing can reach 3%~5%.
Contact Us
E-mail:
sales@syguanfeng.com
Tel:
+86 15088506234
Address:
South Industrial Park of Dongguan, Shangyu District, Shaoxing City,Zhejiang Province,China.
GUANFENG, your customization experts!
GUANFENG FOOD MACHINERY - leading supplier of integrated food processing solutions
Copyright© 2024 ZHEJIANG GUANFENG FOOD MACHINERY CO.,LTD.