date:Sep 28, 2017
short period of heat treatment used to blanch food before freezing compared to longer heat treatments for canning.
Thawing should not lead to significant nutrient loss. However, the effect of ice crystals damaging cells during freezing soft fruit can lead to the fruit turning to a mush and then water soluble vitamins and minerals leaking out.
Effects of drying on fruit
Drying (losing water) concentrates the fruits sugar dramatically. For example, apricot sugar levels rise from 9.5 per cent wh