Frozen Peach Dices

      frozen peach dices

Quality Inspection
Appearance Inspection
Size uniformity is an important point. During the inspection, screening tools or machine vision systems are used to ensure that the size of the peach dices meets the standard. For example, for frozen peach dices used in fruit salad, the size error is generally required to be within ±3mm, which can ensure a more consistent taste when eaten.
Color is also a key factor in appearance inspection. Normal frozen peach dices should be natural yellow or slightly blushed. If the color is too dull or there are abnormal brown spots, it may mean that the peaches were not handled in time after picking or were contaminated by microorganisms. The inspector will compare the peach dice sample with a standard colorimetric card or use a colorimeter to accurately measure the color difference.
Microbial Detection
The detection of bacteria, molds and yeasts is crucial. Because peaches are easily contaminated by microorganisms during picking and processing. The inspector will extract samples from different batches of frozen peach dices, dilute them in a sterile buffer according to the national standard test method, and then inoculate them on specific culture media, such as nutrient agar medium for detecting total bacteria and Bengal red medium for detecting molds and yeasts. Generally speaking, the total number of bacteria in each gram of frozen peach dices should be controlled below 1000 CFU (colony forming units), and the total number of molds and yeasts should be controlled below 100 CFU to ensure food safety.
Physical and chemical index detection
The detection of moisture content is to ensure the stability of product quality. The drying method is usually used to determine the moisture content. The appropriate moisture content can keep the peach dices in a good texture during the freezing process. For frozen peach dices, the moisture content is generally between 75-85%. If the moisture content is too high, large ice crystals are easily formed during the freezing process, destroying the cell structure of the peach dices, resulting in a soft and rotten taste after thawing; if the moisture content is too low, the peach dices will become dry and hard.
Sweetness detection is also important. The soluble solids content of peach dices can be measured by using a refractometer, which indirectly reflects the sweetness. Generally, the soluble solids content (mainly sugar) of high-quality frozen peach dices should be between 10-16%, which can ensure that it has a good taste.
Processing details
Raw material selection
First, peaches with moderate maturity should be selected. Overripe peaches are too soft and easy to break during dicing; underripe peaches taste sour and not sweet enough. Usually, peaches that are about 80% ripe are selected, which have good hardness and sweetness. For example, in the processing of some high-quality frozen peach dices, specific varieties of peaches are selected, such as "Kubo peaches" and "yellow peaches", which have a strong fruity aroma and appropriate acidity and sweetness when they are 80% ripe.
Cleaning process
Pesticides, soil, microorganisms and other impurities may remain on the surface of peaches. When cleaning, they are generally rinsed with running water to remove most of the impurities on the surface. Then soak them in a special fruit cleaning agent, which can effectively remove pesticide residues. The soaking time is generally 10-15 minutes, and then rinse with clean water. In some large processing plants, ultrasonic cleaning technology is also used to remove dirt on the surface of peaches more thoroughly through the vibration of ultrasonic waves.
Dicing process
The dicing knife needs to be sharp to ensure that the cut of the peach dices is smooth. During the dicing process, the peaches are first cut into segments, and after the pits are removed, the segments are cut into dices of uniform size. Some modern processing plants use automated dicing equipment that can accurately dice peaches according to the set size requirements, and the dicing speed is fast and efficient. For example, an automated dicer can process thousands of kilograms of peaches per hour, and the size error of the cut peach dices is small.
Freezing process
The freezing speed has a great influence on the quality of peach dices. Rapid freezing can make the water inside the peach dices form fine ice crystals, reducing damage to the cell structure. Generally, liquid nitrogen quick freezing or air cooling quick freezing is used. Liquid nitrogen quick freezing can reduce the temperature of peach dices to below - 18℃ in a short time, and air cooling quick freezing freezes the peach dices through low-temperature cold air circulation. During the freezing process, you also need to pay attention to the placement of the peach dices to ensure that the cold air can evenly contact each peach dice to avoid incomplete local freezing. At the same time, the frozen peach dices need to be stored and transported in a low temperature environment of about - 18℃ to ensure the stability of product quality.

Why Choose Us

Quality: Strict quality management and supervision system.

Characteristic: The independent brand, many years produce experience.

Service: Good pre-sale and after-sale service.

Packing: Standard exported packing.

Time: Steady lead time.

Sample: The sample can be provided be for the offical order.

Require: Your require will be responded as soon as possible.

FAQ

Q1：what is freeze dried fruit?

  Freeze-dried fruit is the product of fresh fruit sublimation, it is very dried and crispy. and contains similar amounts of nutrients when compared with fresh fruit.

Q2: What is shelf life of it?

  The shelf life will be 12 months when freeze dried fruit Sealed storage in moisture proof, airtight and shady place. Temperature is about 25 degree and, relative humidity is 35%.

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