Five operating precautions for strawberry IQF quick freezing equipment
1. Raw material grading and pretreatment: Strawberries are "delicate" materials, and the integrity rate of the finished product is determined in the early stage
Only select fruits with good hardness and no mechanical damage (maturity of 8-9%), as soft ripe fruits are prone to pulp breakage in fluidized beds. After removing the calyx, avoid prolonged immersion in water. Clean with bubbles and spray for a short period of time, then vigorously air dry or shake to drain water - surface water can directly cause clumping and surface frosting, which is the top reason for IQF failure.
2. Pre cooling and fabric: The key to non adhesion is before entering the bed
Pre cool to 0-4 ℃ before entering the fluidized bed to reduce cooling load shock. The fabric must be evenly spread in a single layer. Strawberries are round and easy to roll and pile up. It is recommended to use a vibrating fabric applicator and a side wind separator, and clean the fruit pulp residue in the gaps of the fabric every shift (residual pulp will stick into blocks and breed microorganisms).
3. Frozen section: Matching wind speed and temperature is more important than "the lower the better"
Strawberries have low density and thin skin, and high wind speed can blow through the skin, causing "white frost" and fruit breakage; If it is too low, there will be insufficient fluidization and local agglomeration. The freezing temperature is -30 to -40 ℃, with the core goal of reducing the center temperature to below -18 ℃ within 20-30 minutes, forming small ice crystals to protect the cells. Do not compress time to meet production capacity, otherwise the thawed water will be severe and the taste will be soft and collapsed.
4. Discharge and packaging: the link with the highest risk of chain breakage
The discharge temperature must be stable at ≤ -18 ℃ and must not return to temperature throughout the entire process. Residual moisture on the surface of strawberries can crystallize inside the packaging, forming frost and affecting the appearance and net weight. Packaging recommendation: high barrier film+nitrogen filling or vacuum pumping to reduce oxidative browning; The temperature fluctuation of the cold storage should be controlled within ± 2 ℃, and frequent opening of the storage door is the main reason for the "whitening and frosting" of finished products.
5. Equipment operation: defrosting, cleaning, and calibration rhythm
Frost formation on the evaporator can significantly reduce heat transfer efficiency, and it is necessary to set an automatic defrosting cycle according to the operating time and monitor the return time. Strawberries have high sugar content and sticky slurry, and the dead corners of air ducts and mesh belts are prone to scale accumulation. It is recommended to clean them every shift and CIP clean them daily. The contact surface should be made of 316L or food grade material. Regularly calibrating temperature probes and metal detectors at the same time - these two are the most common areas of non-compliance in factory audits.

E-mail:

sales@syguanfeng.com

Tel: 
+86 15088506234
 

Address: 

South Industrial Park of Dongguan, Shangyu District, Shaoxing City,Zhejiang Province,China.