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OptiFreeze

Solutions for the deep-frozen industry

Through a combination of vacuum impregnation (VI) and pulsed electric field (PEF) in the OptiCept™ processing system using OptiCap™ cryoprotectant cartridges, OptiFreeze has been successful in improving the structure, smell, colour, taste and yield of rucola, spinach, parsnip, strawberry and raspberry. The specific benefits per fruit and vegetable are the following:

  • Rucola - Improved structure, smell, colour and taste after thawing, approx. 10% yield increase
  • Spinach - Improved structure, smell, colour and taste after thawing, approx. 20% yield increase
  • Parsnip - Improved structure, smell, colour and taste after thawing, approx. 5% yield increase
  • Strawberry - Improved structure, smell, colour and taste after thawing
  • Raspberry - Improved structure, smell, colour and taste after thawing, approx. 2% yield increase

The use of the OptiCept™ processing system with the OptiCap™ cryoprotectant cartridges slightly changes the nutritional values of the different fruit and vegetables. However, the overall impact on health is insignificant. Consumption of 500 grams of fruit and vegetables processed with the OptiCept™ system using the OptiCap™ cryoprotectant cartridges increases the calorie intake with less than 1% (per day). The additional calorie intake is less than 20 kcal, while the Recommended Daily Intake (RDI) for an adult is 2.000 kcal.

Untreated Spinach

Treated Spinach