date:Nov 10, 2022
keep the pieces separated from each other, thus avoiding lump formation and preserving their natural shape during the freezing process.
Its important for processors to not have the freezing process take too long, Viitez states. When the freezing process of berries takes a long time, it can damage the cellular structure of the berries' molecules and lead to loss of moisture. This in turn can result in weight loss and a change in color and texture. The key to preventing this a perfect air-flow in