Finding efficient and quality-preserving methods to freeze tomatoes without the traditional blanching step is of great importance in the food processing industry. Here is a detailed description of how the plant successfully freezes tomatoes without blanching.
Ripe but firm tomatoes are selected to ensure that the flavor and nutritional value are at their best. The sorted tomatoes are quickly washed. This is not a simple rinse; a gentle but thorough washing process using food-grade detergent and water is carried out to remove dirt, pesticides and any surface contaminants.
Specialized drying equipment is used to remove excess water from the tomato skin without dehydrating the flesh. This step is critical because excessive moisture can cause ice crystals to form during the freezing process, which can damage the cell structure and reduce the quality of the final product.
Instead of blanching, the plant usually uses vacuum infiltration technology. In this process, a solution containing, for example, citric acid or ascorbic acid is prepared. The tomatoes are placed in a vacuum chamber and the pressure is reduced. This causes the pores on the surface of the tomato to open, allowing the solution to penetrate evenly into the fruit.
Freezers are designed to quickly reduce temperatures to well below freezing, usually around -18°C to -20°C. The rapid freezing process is critical because it helps form small ice crystals, minimizing damage to tomato cells.
In short, freezing tomatoes in a factory without blanching requires a series of precise and carefully coordinated steps. Each stage helps produce a final frozen tomato product that retains its natural flavor, texture and nutritional value.
