Quick-frozen vegetables

Fast freezing of vegetables and the subsequent their storage in the frozen state - one of the best ways of conservation.

Freezing is based on use of temperatures below krioskopichesky at which almost all microbiological stop and biochemical processes are strongly slowed down. At correctly carried out freezing and storage natural and nutritious properties, and also a significant amount of vitamins well remain.

Freezing helps to keep a harvest and to process it into later time, to reduce seasonality in processing

fruits and vegetables as the frozen raw materials can be used for production of tinned production.

At fast freezing fast passing of a zone of the maximum formation of crystals of ice, i.e. temperature area which at the majority of products lies ranging from -1 °C to -5 °C takes place.

At fast freezing the small crystals of ice which are evenly distributed in cages and intercellular space and not defiant violations of integrity of cages are formed. At slow freezing the large crystals of ice located mainly in intercellular spaces, and destroying walls of cages are formed. After defrosting such fabrics lose a lot of juice, become less dense, flabby, fibrous. Therefore fast freezing is more preferable as mechanical damage of cages at it insignificant.