- All have
- Product management
- News
- Introduction led
- Corporate store
- FAQ
- Enterprise Video
- Enterprise map
BLOG
Focus on hot topics, real-time dynamics
Green leafy vegetables IQF quick freezing
2026-06-02
The IQF (single quick freezing) process for green leafy vegetables such as spinach, rapeseed, shepherd's purse, etc. is currently the core technology in the industry to lock in the "fresh" taste of vegetables. Raw material picking and selection during prime time: In order to ensure the best quality, green leafy vegetables are usually picked during the peak ripening period, and the shorter the time from picking in the field to being sent to the processing plant, the better (usually within a few hours to 24 hours), in order to maximize the cultivation and flavor when they first come down to the ground. After entering the factory, the first step is to remove yellowed, rotten, and diseased leaves, as well as old roots and impurities. 💧 Step 2: Deep cleaning with bubbles/high-pressure cleaning: Green leafy vegetables are prone to hiding soil and insect eggs. Factories usually use bubble cleaners or high-pressure water flow to thoroughly wash away surface sediment, bacteria, and pesticide residues without damaging delicate leaves. ♨️ Step 3: Blanching/withering (extremely crucial) After cooling, a large amount of water will adhere to the surface of the vegetables. Quickly remove free water from the surface of the blades using a large centrifuge or vibrating drain machine. This step is very important. If there is too much surface moisture, vegetables are prone to sticking together during quick freezing, forming a large ice mass, which cannot achieve the effect of "single freezing". ❄️ Step 5: IQF Single Unit Freezing (Core Process) Equipment Selection: Green leafy vegetables are usually frozen using a fluidized bed freezer or a spiral freezer. Ultra low temperature and strong wind: The drained vegetables are evenly spread on the conveyor belt and enter the frozen tunnel. The device will blow out ultra-low temperature strong cold air ranging from -30 ℃ to -40 ℃. Fluidization state: Strong airflow will cause light and thin green leafy vegetables to slightly "hover" or jump on the conveyor belt (i.e. fluidization state). This state ensures that the cold air can wrap around every leaf 360 degrees without any dead corners, and in a very short time (usually within ten minutes), the center temperature of the vegetable can be reduced to below -18 ℃. Locking freshness and anti sticking: Rapid freezing causes the water inside vegetables to form extremely small ice crystals, which will not puncture the fragile plant cell walls. When thawing or cooking, vegetables can maintain a crispy and tender taste to the greatest extent possible, without softening or rotting out of water
Hot Tags:
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.