After pretreatment of raw materials, carrots can be frozen in - 30 degrees Celsius quick-freezing equipment and stored at - 8 degrees Celsius low temperature. It can keep the original bioactive ingredients for a long time, keep the flavor and quality unchanged, prolong the marketing time, adjust the market supply, and be conducive to long-distance export and improve economic benefits.
The principle of quick freezing storage
By freezing carrots at - 25 degrees Celsius in a very short period of time, a large number of tiny and uniform small ice crystals are formed in the cells and intercellular spaces. Therefore, the tissue structure between the cells will not be mechanically damaged and can be taught to restore intact after thawing. At the same time, the low temperature after freezing inhibits the function of bacteria, molds and other microorganisms, and prolongs the shelf-life, and freezing at low temperature inhibits the enzyme activities catalyzing various biochemical reactions in fruits and vegetables, reduces the speed of enzymatic reactions among quick-Frozen Vegetables, thus delaying the color, flavor, quality and nutrition of vegetables. Consumption.
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Product Categories : Frozen Diced Carrots