🍓 Process Overview
Sorting and De-stemming:
Select ripe, intact strawberries without softness or decay. Remove stems and calyxes, and grade the fruit to eliminate defective pieces.
Washing:
Clean thoroughly through three stages of water washing to remove impurities.
Draining and Impurity Removal:
Use vibration draining to remove surface moisture (to prevent thick ice formation and clumping). A roller system is used to remove foreign matter such as hair and other contaminants.
Feeding:
Strawberries are evenly spread in a single layer on a spiral mesh belt to avoid overlapping, with controlled layer thickness.
Double Spiral Freezing:
The strawberries enter a double spiral freezer at -28°C to -40°C. With strong airflow (wind speed 2–3 m/s), they are continuously frozen for approximately 10–20 minutes until the core temperature reaches -20°C, completing the IQF process.
🍓 Core Advantages of Double-Spiral IQF Frozen Strawberries
In simple terms: faster freezing, better appearance, non-clumping, lower loss — making it ideal for high-end export and further processing. Compared with conventional IQF or plate freezing, the advantages are very clear.
- True Individual Quick Freezing – No Clumping, No Sticking
With the combined effect of fluidization and double-spiral freezing, strawberries are frozen in a suspended state.
Each piece remains individually separated, with no need for breaking apart and no damage to the fruit shape.
This makes subsequent packaging, sales, and processing much more convenient. - Rapid Freezing with Excellent Freshness Retention
Low temperature and strong airflow quickly pass through the critical ice crystal formation zone.
This minimizes cell damage and reduces juice loss.
After thawing, the texture remains close to fresh fruit — firm, not mushy, and without excess water. - Bright Color and Reduced Browning
Quick surface freezing followed by deep freezing reduces oxidation time.
Strawberries maintain a more vibrant red color and an attractive appearance.
Ideal for high-end frozen fruit products, bakery applications, and beverage ingredients. - Intact Shape with Extremely Low Damage Rate
No compression, collision, or heavy stacking during the freezing process.
Perfect for whole strawberry export, retail, milk tea, and bakery use.
The defect rate is significantly lower than plate freezing or conventional IQF methods. - Stable Capacity for Large-Scale Production
Continuous production ensures high output and efficiency.
Uniform temperature control guarantees consistent quality across batches.
Facilitates standardization and compliance with export inspections and HACCP systems. - Low Dehydration Loss and Higher Yield
Optimized cold air circulation prevents surface drying and thick ice formation.
Stable net weight and higher yield contribute to better economic efficiency.
