OptiFreeze > Products > For Frozen Products

For Frozen Products

Frozen products with fresh-like structure

OptiFreeze’s innovation is based on a two-step process combining vacuum impregnation (VI) and pulsed electric field (PEF). The OptiCeptTM processing system with OptiCap solution cartridges is being used for the successful implementation of the OptiFreeze method. The outcome of this process is high quality frozen/thawn products, with fresh-like structure and same organoleptic characteristics as the raw material.

Advantages of the OptiFreeze method

  • Improves the freezing tolerance of plant tissue
  • Preserves aroma and taste after freezing
  • Retains the structure intact after freezing

Portfolio

Rucola, Spinach, Parsnip, Raspberries

*Method can be optimized for new products based on customer needs

Rucola

Spinach - Control

Spinach - Treated

The Process of Frozen Products

Farms

Fruits and vegetables

For instance raspberries, spinach, rucola

Fruits and Vegetables Processing Factory

Preparations

Washing, sorting, cutting

The OptiCeptTM process

Pulsed electric field (PEF) + vacuum impregnation (VI)

Freezer

Freezing and cold storage

Packing

Packing for transport

Transport

End user