Because shelf life is one of the most important concerns for consumers, IQF (Individual Quick Freeze) fruits and vegetables are becoming increasingly popular. As a result, Future Market Insights forecasts 3.6% annual growth in the market over the next ten years. According to OctoFrost marketing coordinator Mara Viéitez Gómez, IQF processors must be up to date and embrace the latest technologies in order to guarantee the highest quality and remain competitive.
“In order to sell their products at a premium price, IQF processors must preserve the natural colour, flavour, and texture of the fruits and vegetables,” Gómez explains. “To accomplish this, the product must be pre-treated, which involves a rapid-cooking process known as blanching. Blanching entails showering the product with hot water for a short period of time, followed by cooling and freezing. Heat deactivates enzymes that regulate biochemical reactions in living organisms, resulting in flavour, nutrient loss, or colour change. These enzymes are responsible for the brown colour that appears on the fruit after it has been cut. The enzymes in fruits and vegetables are not deactivated if they are not blanched, and they will continue to act slowly in the frozen product. As a result, blanching is an important part of the preservation process because it allows for a higher quality final product.”
Although blanching is commonly thought to be done to comply with safety regulations, Gómez explains that it is actually done for quality and appearance. “While blanching does remove microorganisms from the surface, it is not a critical step in the processing of fruits and vegetables from a food safety standpoint. However, while blanching improves the overall quality of the final IQF product, controlling specific variables can mean the difference between a good-quality and a premium-quality product. One of the most critical steps in the process is temperature control.” According to Gómez, it is critical to reach the optimal blanching temperature and have complete control over the blanching time. “Over-blanching damages the product’s