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A juicy piece of fruit evokes images of sunlight and warmth. But manufacturers take the reverse route and freeze the harvested products to keep their nutritious mix of minerals, fibers, and vitamins intact. Frozen fruit processing equipment takes temperatures down to around -18 °C, giving the foods an extended lease of life. Many smoothies, jams, and purees we consume are the fruit of frozen labor.
Which frozen fruit equipment do you need?
Freeze drying system for berries and fruit powders
Delicate fruits with high moisture levels, such as berries, risk losing…
Vacuum belt dryer for instant drink powders
Extracting the essential acids and compounds from fruits and plants is a comple…
Washdown Cartoner For Frozen Foods
When packing frozen foods into cartons, your packaging system should be cleaned by wash-d…
Fruit pulping machine
When making fruit pulp, a pulping machine helps you remove seeds, stems, and skins from your fruit. Howe…
Entry-level vertical cartoner for frozen food
When it comes to frozen food, selecting quality packaging is fundamental for …
Vertical cartoning machine
In the food industry, a large number of bulk products like for example pasta, need to be packed in…
High speed carton closing machine
Choosing a carton closing machine becomes a significant consideration when the closing of …
Entry-level high volume package seal tester
Manufactured food products need to be packed in gas-filled pouches to ensure th…
Automatic freeze drying system
Freeze drying can be an expensive and cumbersome process. When dealing with nutraceuticals it …
Industrial food freeze dryer
Nutraceuticals and dietary supplements can be highly sensitive and need to be protected against …
Pilot scale freeze dryer
Freeze drying is a complex and time-consuming drying process which requires maintaining the quality o…
Declumping machine for dried fruit or frozen vegetables
Breaking up dried fruit neatly, without damage, requires gentle an…
Hygienic vertical bagging machine
Hygienic bagging with a compact packing machine that can withstand the harshest wash down …
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Contact usPrecool the materials before the fruit freezing process
Fruits are typically stored and delivered at ambient temperature or slightly refrigerated. To prepare the material for freezing, reduce the sensible heat of the foods. This energy is absorbed through direct sunlight or warm molecules in the air.
Precooling halts the post-harvesting deterioration and retains the water content of the fruit. Precooling methods depend on the sensitivity of the product. Forced air cooling, for example, adapts well to delicate foods like berries, while more robust fruits like citrus can sustain water cooling techniques.
Apply fast temperature reduction for frozen fruit processing equipment
When the products are subjected to supercooling, temperatures, drop gradually to freezing. Around this stage, the first change in phase starts occurring, and ice crystals form.
As fruits are processed through freezing technology, the molecules in the liquid content begin to collide and aggregate. This nucleation process affects the quality of the end product and depends on the freezing time. Fast freezing creates smaller ice crystals and distributes them more evenly. Conversely, a slow process leads to larger crystals that deform and puncture the cell membrane of the foods.
Peel and cut products before the freezing stage
Larger frozen fruits such as bananas or mangos are often shipped peeled and sliced. These activities, however, accelerate the degradation of products if performed after freezing and thawing.
Cut the items before freezing to retain their maximum nutritional and sensory properties. Peeling should also be done pre-freezing. To remove the skin, scald the fruits in hot water or lye solution or by steaming.
Pretreat fruits in syrup to prevent damage from ice crystals
Oxidation poses a significant challenge to the appearance and texture of frozen fruits. Soak the food in a sugar and water mixture before the precooling step. The sugars absorb moisture from the cells, reducing freezing within the membrane and protecting its structure.
The sugar ratio in the syrup ranges between 30% and 60%, depending on the natural sugar content in the fruit. For example, Kiwi, guava, and grapes require a lower sugar concentration than grapefruit, apples, and raspberries.
