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Apple IQF quick freezing
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Three issues regarding the IQF quick freezing production process of cauliflower
The "balance" between blanching and cooling controls the looseness and large surface area of cauliflower tissue, and the blanching and cooling processes are prone to the two pole problems of "overripe and soft rot" or "residual enzyme activity". Difficulty in blanching: Cauliflower must be blanched to inactivate oxidase and prevent discoloration and flavor change during later storage.
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.
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