Another reason to quick-freeze on site is that ripe raspberries are very fragile and have a short postharvest life. Less fresh or even mold raspberries only mean a substantial loss for farmers. Long-distance transportation for fresh raspberries often results in poor quality and damaged berries. It is a high possibility to see juice leaking during transport; having a factory next to the crop field guarantees an intact and good-looking berry. Thus, individual quick-freezing (IQF) on-site during harvest time is the optimal solution to prevent any significant loss.

IQF Processing Begins with Chilling

IQF processing varies depending on the product. For raspberries, it is recommended to chill in a cooling chamber with a temperature between 5°C and 8°C. As follows, some markets require to apply a light spray of chlorine.

IQF Freezing Raspberries

Challenges to face

There are a few risks when IQF freezing raspberries: easy to crumble at the freezing stage; high water content causing lump formation; challenging to maintain the nice red appearance; surface damages caused by the use of metal mesh belt and so on—choosing the right kind of IQF freezer results in natural-looking and high-quality products and sustainable production.

Another significant challenge processors face worldwide is looking for a cost-effective and energy-efficient solution. Nowadays, even markets like Easter European countries are facing a problem with increasing electricity/energy costs. And OctoFrost is a solution to this problem because it consumes 20 to 30 % less energy than other traditional freezers.

Tackle the challenges with the right equipment

In the OctoFrost IQF Freezer, the airflow and airspeed are balanced to create the best movement for sensitive products like raspberries. It's also possible to set the fan speed independently so that you can control a set of fans in a single freezing zone for convenience. Having total air control and adjustable fan speed is crucial because you can optimize the raspberries' movement to avoid crumbling and lump formation.

Berries are usually wet and soft when entering the freezer; therefore, the fan speed at the freezer entrance is set relatively high for achieving good product separation. As berries get colder, they become more brittle; thus, reducing fan speed is further required to avoid surface damage and crumbling. On top of that, the asymmetric movement generated by the OctoFrost bedplates contributes to no surface burns or belt marks on the berries.

At the end of the IQF freezing process, a freezer's outfeed design plays a deciding factor of a whole end-product. In OctoFrost IQF Freezer, the outfeed's drop height is close to zero to reduce any possible breakage for such a delicate product. You can rest assured that processing IQF raspberries with OctoFrost IQF processing equipment guarantees sustainable production and a fine frozen product.