Quick frozen fruits and vegetables are the process of freezing vegetables with a central temperature of less than 30 minutes, dropping from -1 ° C to -5 ° C, and then below -15 ° C. So, what is the difference between quick frozen fruits and vegetables and slow frozen fruits and vegetables? Which type of fruit and vegetable has more severe nutrient loss?

When freezing fruits and vegetables, due to the short dehydration time, water can quickly pass through the crystallization zone at 0 to -5 degrees Celsius, forming small ice crystals inside the cells and in the cell gaps simultaneously, without damaging the cell wall. After thawing, fruits and vegetables have good reducibility, basically maintaining their original color, aroma, taste, shape, and nutritional composition. After rapid freezing of fruits and vegetables, their juice not only contains a large amount of water, but also soluble nutrients such as inorganic salts, organic acids, sugars, and bone glue.

When fruits and vegetables slowly freeze, the cell fluid dehydrates and water forms large ice crystals, severely damaging the cell wall; After thawing, a large amount of juice and nutrients are lost, and the meat becomes spongy, with reduced brittleness, resulting in significant loss of both quantity and quality.

From the above differences, it can be seen that frozen fruits and vegetables are as nutritious as fresh fruits and vegetables, and even have higher nutritional value because the raw materials required for frozen fruits and vegetables are relatively high. After reading the above description, peoples misconceptions about frozen fruits and vegetables should be lifted!