A local fruit and vegetable professional cooperative has a planting area of 2,000 mu, mainly producing strawberries, broccoli, asparagus and other fruits and vegetables. Every peak harvest season, a large number of fresh fruits and vegetables rot due to untimely processing. The traditional freezing method will cause fruits and vegetables to stick together and serious nutrient loss. To realize fresh-keeping storage and off-peak sales of fruits and vegetables, the cooperative purchased a fluidized tunnel freezer from Yongxing Factory.
In view of the characteristics of fruits and vegetables being easy to break and high in water content, Yongxing adopted a unique air distribution design, making fruits and vegetables in a suspended state during quick-freezing to avoid mutual adhesion. The equipment can lower the central temperature of fruits and vegetables to -20℃ within 15 minutes, quickly locking in moisture and vitamins. Tests show that the retention rate of vitamin C is 30% higher than that of traditional freezing. In addition, the equipment can adjust the quick-freezing parameters according to different fruits and vegetables, adapting to the gentle processing of strawberries and the rapid freezing needs of broccoli. After being put into use, the fruit and vegetable loss rate of the cooperative dropped from 25% to 8%, and off-peak sales increased the profit per product by 50%, driving more than 500 surrounding farmers to increase their income.
