The frozen spinach freezing process line is a line dedicated to freezing fresh spinach and converting it into high-quality frozen spinach while ensuring that its nutritional value is retained. The process line integrates multiple steps for efficient and consistent production.
The roots of fresh spinach are mechanically removed. This is important to ensure that only the edible part of the spinach is further processed. Removing the roots also helps improve the overall quality and appearance of the final product.
The spinach is thoroughly washed to remove dirt, sand and other contaminants. High-pressure water spray or agitation washing tanks are usually used in the frozen spinach freezing process line. The washing process helps ensure the hygiene and safety of the spinach.
Blanching is a key step in the spinach freezing process line. The spinach is briefly soaked in hot water or steamed to inactivate enzymes that can cause spoilage and loss of nutritional value. Blanching also helps soften the spinach and improve its texture. The blanching time and temperature are strictly controlled to achieve the best results.
Post-blanching, the spinach undergoes dehydration to eliminate excess water, a process that can be facilitated by either a centrifugal or air dryer. By removing surplus moisture, the formation of ice crystals during freezing is avoided, thus protecting the spinach's texture and quality from damage.
The spinach is subjected to a freezing process that rapidly lowers its temperature below -18 degrees Celsius, which effectively inhibits bacterial growth and preserves the nutritional content and quality of the spinach.Tunnel quick freezers are commonly used in frozen spinach freezing process line.
Sealed containers or bags are used to package frozen spinach, ensuring that moisture and oxygen cannot infiltrate and harm the product. Careful selection of packaging materials is essential to guarantee they are food-grade and offer sufficient protection throughout storage and transit.
