Fruits and Berries can be blanched for different reasons: for decreasing or neutralizing the acidity before individual quick freezing, for removing the skin or as a preparation before producing jams, canned fruit or other confectionaries. No matter what is the blanched fruit or berry used for, the challenge for the food processor is to preserve the natural color and keep the juices and sugar levels of the product. When it comes to cut fruit, this aspect is even more critical. Berries are not usually cut, therefore are not prone to losing flavour or sugar.
The OctoFrost™ IF Blancher can be adjusted to each customer’s needs. It can feature a rain-shower water system, a steam system or a combination of the two. The OctoFrost™ blanching tunnel can be therefore used as a multifunctional food processing machine. This particular feature can minimize the risks of losing juices, sugar or affect natural appearance – as each food processor can opt for the optimal combination for his or her particular products.
Another important aspect is limiting the blanching time for avoiding over-blanching and loss of nutrients. With the OctoFrost™ IF Blancher the blanching time is reduced to a minimum, preventing over-blanching, vitamin loss, and reducing time and energy consumption.
Blanching time and temperature
The food processor has absolute control over the blanching temperature and time with the OctoFrost™ blanching technology. Research has shown that increased blanching time results in reduced vitamin C levels - a very important nutritional value of fruits and berries. With the OctoFrost™ blanching machine the same core temperature can be achieved at the minimum of time. This is possible due to the high volume of recirculated water which is showered over the product and its cross-flow water system.
In an OctoFrost™ cross-flow water system, the high volume of filtered and recirculated water showers over and through the product and immediately exits through the side of the blanching machine. The water then re-enters the heating tank and due to the high volume of water in the system, the temperature drop is max. 3° C. The water flowing through the OctoFrost ™ IF Blancher has the correct temperature in every zone which results in much faster blanching and in the retention of vitamins and preservation of yield.
In addition, the food processor has the option for the OctoFrost™ IF Blancher to be fitted with a second temperature zone to reduce temperature in the final blanching stage, for delicate fruits or berries, which are prone to over-blanching.
All in all the food processors using OctoFrost™ blanching tunnel are getting a number of benefits:
The fruits and berries retain their natural aspect and nutritional value. No over-blanched product with the quick and efficient blanching.
This is one of the main design criteria of the OctoFrost™ IF Blancher. The water in the OctoFrost™ IF Blancher is heated by means of direct steam injection, which is a highly efficient use of energy and minimizes loses as the steam is absorbed completely into the water. A high volume of recirculated water is used to shower the product and therefore it has a very low temperature-drop when exiting the blancher and very little steam is needed to reheat the water. Moreover, water consumption is only caused by water pick-up on the product.
The OctoFrost™ IF Blancher has been designed to exceed all international regulations on food safety and hygiene.