Tropical fruits are usually blanched for: neutralizing the fruits’ acidity or/and for dropping the core temperature before IQF freezing. The most common challenge for the tropical fruits processor is to preserve the natural aspect of the fruit, along with the color and flavour and to keep the juices and sugar level of the tropical fruit. When it comes to cut tropical fruit, this aspect is even more critical as it can release even more of its juices.
The OctoFrost™ IF Blancher is a food processing equipment which can be customized by each customer’s needs. It can work on the basis of a rain-shower water system, steam or a combination of the two. With this particular feature, the OctoFrost™ blanching machine, can minimize the risks of moisture loss or sugar while preserving the natural appearance of the tropical fruit.
Another important priority for the fruit processor is to limit the blanching time and to avoid over-blanching as that can cause quality damage and loss of nutrients. With the OctoFrost™ IF Blancher the blanching time is short and therefore over-blanching and vitamin loss is prevented while energy consumption is reduced.
Blanching time and temperature
With the OctoFrost™ blanching machine, the tropical fruit processor has absolute control over the blanching temperature and time. Scientific researches show that a longer blanching time can reduce the vitamin C levels in fruits and vegetables which a very important nutritional value of tropical fruits. With the OctoFrost™ blanching technology the process is highly efficient therefore same core temperature is achieved in a significantly shorter blanching time. This is due to the abundant volume of recirculated water which is showered over the product through its cross-flow water system.
In an OctoFrost™ cross-flow water system, a high volume of filtered and recirculated water passes through the product layer and then it exits through the sides of the blancher tunnel. The water is then quickly re-heated in the heating tank as the temperature drop is max. 3° C. This makes the water flowing through the OctoFrost ™ IF Blancher have the same set temperature in each zone of the blanching tunnel which results in faster blanching process while preserving yield and retaining vitamins.
Tropical fruit processors opting for an OctoFrost™ blanching tunnel are enjoying a number of key benefits:
The tropical fruits retain their natural appearance and nutritional value with no over-blanched product. The quick and efficient blanching achieved by the OctoFrost™ IF Blancher achieves a high-quality product.
Energy efficiency is one of the main design criteria of the OctoFrost™ blanching machine. The water in the OctoFrost™ blancher tunnel is heated by direct steam injection, which is a highly efficient process minimizing energy loses.
A high volume of recirculated water is used to penetrate the product layer. This means the temperature-drop is really small and therefore little steam is needed to reheat the water. In addition, water consumption is only caused by water pick-up on the product which can be negligible.
The OctoFrost™ IF Blancher has been designed to exceed all international regulations on food safety and hygiene.