date:Sep 30, 2020
crystals at the cellular level of product. Hultin explains quick freezing keeps the shape and nutrients of the product intact: IQF Frozen spinach can be stored for a long time; its nutritional value is preserved due to quick freezing at a very low temperature that deactivates enzymes and stops microbes' sprouting. With slow freezing methods, bigger sizes of water crystals formed at the cellular level of products destroy its cell structure. Therefore, the product loses its shape when defrosted,