The individual rapid freezing (IQF) with “flow freeze” technology is particularly suitable for best preserving the quality of fresh fruit in pieces.
“In our company, the deep-freezing of fruit pulp and purees takes place through a special cell or, with modern vertical freezing systems that quickly reach temperatures down to -35 ° C. The purees can be frozen in static with the aforementioned systems. o packaged in aseptic bags of 200 kg contained in new metal drums with plastic lid and protective cap or stored in aseptic silos of 25 tons”.
This is what Claudio Valpiani, foreign market manager of Agrimola Spa, a company specializing in the production of fresh and dried fruit as well as frozen semi-finished products for the industry, declares to Freshplaza.
