flash freezing demonstration grapes

This time we will be experimenting with freezing and thawing grapes.

We compared the differences when storing for about 9 months using different methods after rapid freezing in the Artlock Freezer.

• Storage method: Method A, Method B
• Thawing method: Leave frozen, partially thawed at room temperature

This time I also used the Artlock Freezer to freeze them.

​Soft fruits such as grapes are frozen before packaging, then wrapped and vacuum packed after freezing to avoid crushing the food and avoid contact with oxygen, resulting in long-term storage. Masu.

Comparison of conditions due to differences in storage methods

There was nothing on the grapes stored using storage method A, but a white precipitate was observed on the surface of the grapes stored using refrigerator B.

Regardless of the storage method, completely thawed grapes produced drips and became mushy in texture, and there was no significant difference.

Thawing time and sensory evaluation results

Thawing time:

It will take about 10 to 15 minutes to partially thaw (the surface will be slightly melted, but the inside will still be crispy).

Completely defrosts in 20 to 30 minutes

It depends on your preference and purpose of use, but if you completely defrost it, the texture will be mushy and drips will come out, so at Daybreak, we use it for smoothies completely frozen, or half-thawed. We recommend using it in a crispy state or after processing it. (Click here for food smoothies⇩Please contact us)

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Thoughts on white precipitates

When I sampled the white precipitate on frozen grapes, it had a strong sweet taste.

From this, we speculate that the white precipitate is sugar contained in the grapes.

This phenomenon is similar to the phenomenon in which when frozen sports drinks and juices are melted, the flavor becomes sweeter and richer as they begin to melt, and this is caused by the sugar content of the grapes beginning to dissolve into the small amount of water from the melted ice. I'm guessing.

The hypothesis of the precipitate formation process is as follows.

• Due to temperature changes during storage, the grapes will melt slightly and become soft.
• As it becomes soft, it collapses due to the vacuum effect and the juice oozes out.
• The sugar in the frozen grapes begins to melt into the moisture from the juice that oozes out.
• The temperature during storage drops and the juice that oozes out is frozen again.
• The above process is repeated

In fact, if we take precautions during storage, the white precipitate that looks like sugar no longer forms on the surface.

We have experience in processing fruit in-house in the past, and there have been cases in the past where we have been able to use it without any problems even after storing it in-house for three years. For more information on how to store frozen fruit, please contact the Daybreak Lab team.