A Study of the Liquid Meduim Quick-Freezing Technology for Vegetables

The liquid medium quick-freze technolgy for vegefables is to put the vacuum packed vegetables in liquid-tight bags on quick-freze basket frames which are then immersed in unfrozen liquid at low temperature of-22℃ to -25℃ for quick freezing, the freezing speed by this method is 50% higher the flow-bed method extensively practiced nowadays. Power consumption and cost of equipment are notably reduced .The quality of the quick-frozen vegetables is nearly the same as fresh ones.