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Apple IQF quick freezing
2026-09-10
1. Strict raw material screening and pretreatment
Raw material selection: Apples with moderate maturity, solid texture, and no mechanical damage or decay must be selected. Fruits that are too ripe or have a soft texture are not only prone to damage during the quick freezing process, but the viscous juice that seeps out may also cause apple slices to adhere, disrupting the monomer separation effect of IQF.
Anti oxidation and color protection: Apples are prone to enzymatic browning after cutting. After cutting, color protection treatment should be carried out immediately, such as soaking in lemon water or vitamin C (ascorbic acid) solution, to inhibit polyphenol oxidase activity and maintain the color of the fruit flesh.
2. Surface moisture control and quick freezing temperature control
Adequate draining: Before being sent to the quick freezing equipment, the free water on the surface of the apple must be thoroughly drained or absorbed. If there is too much surface moisture, it will not only form a thick ice coat during quick freezing, but also cause apple slices to freeze into blocks, losing the advantage of IQF's "independent particles and non adhesive".
Freezing temperature and time: The temperature of quick freezing equipment (such as fluidized freezing machines) usually needs to be set between -30 ℃ and -35 ℃, and it must be ensured that apples quickly pass through the "maximum ice crystal formation zone" of -5 ℃ to -1 ℃ within 30 minutes. Only by quickly passing through this temperature range can small and uniform ice crystals be formed both inside and outside the cell, avoiding large ice crystals piercing the cell wall and causing softening and juice loss after thawing.
3. Standardize packaging and cold chain constant temperature storage
Sealed packaging: Packaging should be carried out immediately after quick freezing is completed. Food grade frozen bags or low temperature resistant containers should be used, and the air inside the bag should be evacuated as much as possible (or vacuum/nitrogen filled packaging should be used) to prevent the phenomenon of "freezing and burning" caused by fat oxidation or moisture sublimation during long-term storage.
Constant temperature and anti repeated freeze-thaw: The finished product must be quickly transferred to a cold storage below -18 ℃ to ensure constant temperature throughout the cold chain. It is absolutely necessary to avoid repeated freezing and thawing, as each thawing will allow ice crystals to regrow and further damage the cell structure, resulting in the apple being completely soft and rotten, losing its flavor, and even deteriorating.
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