As the green asparagus continues to make its way across the globe, one thing is still clear – the demand is only ever increasing. With its popularity continuously growing, so does the necessity of careful food processing methodologies to keep it from tangling or breaking, leading to lower resale value. 

Whether peeled, white or purple, asparagus is a popular high-value vegetable that is rich in nutrients both in its frozen, as well as fresh state. Products processed in good order are easier to pack and supply a better aesthetic appeal, which can often be a crucial factor in whether the product does well or poorly.

Here are some of the main points for ensuring excellent processing of asparagus, using certified IQF technologies and methods. IQF stands for Individual Quick Freezing – and OctoFrost IQF is an innovative technology that raises efficiency, increases production control over the processes and ensures higher food safety and sanitation standards. 

Automation

Primarily, processing asparagus with specialized machines is the way to go – nothing compares to the efficiency provided by purpose-made processing machinery. OctoFrost™ can provide you with a line that will treat your asparagus exactly as needed – less labour, more production capacity and a premium end product!

Given that there are no sharp drops, the asparagus stays still from the beginning to the end of the line, there is no breakage to the tips so that as the frozen products come out of the line, they’re ready to be packed and shipped off to their destination.

The direct commercial food processing line from OctoFrost™ cuts down on any need to transfer your asparagus through different-height lines or require manual intervention at any step of the process. The transitions are smooth, direct and highly efficient.

Optimization

What takes it to the next level, however, are the built-in optimization techniques of the technology involved. Coupled with some expert tips, your production’s processing of IQF asparagus will ensure maximum productivity and the highest yield.

• Blancher tips

High bed-depth and sideways loading are excellent for ensuring a higher capacity for when you’re loading the asparagus into the Blancher. Adjusting the blanching water to a higher volume to reach uniform blanching will better penetrate the asparagus, leaving you with an improved result.

• Treat it before freezing 

One such hack that will improve productivity is to pre-treat your asparagus before sending it out into the Freezer. By pre-cooling the asparagus, to just above 0 °C, you will be left with a higher capacity, lower vegetable processing costs and an improved texture, as well as colour. By pre-cooling it, you ensure a more appealing product that is easier to work with and which will find itself in higher demand!

• Freezing right

Unlike other vegetables, asparagus does not enjoy moving during the freezing process. As a result, the Freezer comes with multiple options to aid you in that goal. Forced and controlled airflow is possible to maintain, letting the cool airflow through the machine, without stirring the vegetable one bit. This avoids the creation of “rat holes,” which can lead to disarray and issues when it comes to further product processing.

By following the OctoFrost IQF procedures, coupled with specialized technology, you can improve your company’s productivity and reach new markets, when it comes to IQF asparagus processing. The essential care involved in the process ensures your products will be ready for packing as soon as possible, requiring less workforce while keeping more nutrients. 

With the excellent aesthetic appeal, near-complete freshness and top-of-the-line food safety ratings, the OctoFrost™ line for asparagus processing lets you benefit from unique, innovative technology. With each piece designed to fit together perfectly, you can avoid asparagus crumbling tips or disarray from taking away from your productivity and improve your bottom line.