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Four advantages of quick freezing and preservation of cherry IQF

Four advantages of quick freezing and preservation of cherry IQF

Traditional slow freezing can produce large ice crystals, which can easily puncture the cell walls of cherries, resulting in a soft and tender taste and loss of juice after thawing. IQF quick freezing technology can quickly (usually within 30 minutes) lower the center temperature of cherries to below -18 ℃, causing the water inside the cells to form tiny ice crystals (less than 10 microns).

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