Biochemical Composition of Strawberries in IQF Process
Keywords:
IQF technology, cooling, freezing, environment, synthetic organic, potential, fruit, berries, vegetables, ice crystals, biochemical compositionAbstract
Individual Quick Freezing (IQF) is a vital process for preserving the quality and nutritional value of fruits, berries, and vegetables. Successful IQF involves rapid freezing of the products, which prevents the formation of large ice crystals and preserves their texture, taste, and nutritional content
