Dimond
06-01-2006, 09:03 AM
This was the reply I received from Whole Foods:
The fields of vegetables that are used in our 365 Everyday Value frozen veggies are located within close proximity of the processing facilities. The purpose for this is that once fruits/vegetables are picked they begin to lose their nutrients so the quicker they can be cleaned and frozen, the more the natural nutritional value of these items is locked in. When the fruit/vegetable arrives at the processing facility, it is placed on conveyer belts where workers sort out defects, extraneous materials and misshapen veggies. The items are then put through a water bath, rinsed and then frozen. After the product is frozen it is visually inspected prior to going into 40 lb boxes.
The freezing method is called IQF or Individually Quick Frozen. It is a two step process. The first step is a crusting of the product by passing through a CO-2 spiral freezer which introduces -73 degree CO-2 gas and accelerates the heat transfer by increased air movement with the use of large volume and velocity fans inside the freezer. The second step is the freezing of the product, actually decreasing the core temperature of the product to zero degrees. This is accomplished by high velocity air passing through aluminum coils filled with super chilled ammonia gas. (-28 degrees).
During this time Quality Assurance is reviewing samples taken off the line to determine the grade that will be assigned to the product. The product is then put in cold storage. At some point this product is then pulled out and repacked into buyers labels depending on the individual buyer requirements. During this repacking process the product is again visually inspected prior to going into buyers label and then graded in finished form by Quality Assurance. Because this process is so detailed and the quality and freshness of the vegetable is maintained throughout the freezing process, the vegetables maintain the highest amount of nutrients, color and flavor possible.
The fields of vegetables that are used in our 365 Everyday Value frozen veggies are located within close proximity of the processing facilities. The purpose for this is that once fruits/vegetables are picked they begin to lose their nutrients so the quicker they can be cleaned and frozen, the more the natural nutritional value of these items is locked in. When the fruit/vegetable arrives at the processing facility, it is placed on conveyer belts where workers sort out defects, extraneous materials and misshapen veggies. The items are then put through a water bath, rinsed and then frozen. After the product is frozen it is visually inspected prior to going into 40 lb boxes.
The freezing method is called IQF or Individually Quick Frozen. It is a two step process. The first step is a crusting of the product by passing through a CO-2 spiral freezer which introduces -73 degree CO-2 gas and accelerates the heat transfer by increased air movement with the use of large volume and velocity fans inside the freezer. The second step is the freezing of the product, actually decreasing the core temperature of the product to zero degrees. This is accomplished by high velocity air passing through aluminum coils filled with super chilled ammonia gas. (-28 degrees).
During this time Quality Assurance is reviewing samples taken off the line to determine the grade that will be assigned to the product. The product is then put in cold storage. At some point this product is then pulled out and repacked into buyers labels depending on the individual buyer requirements. During this repacking process the product is again visually inspected prior to going into buyers label and then graded in finished form by Quality Assurance. Because this process is so detailed and the quality and freshness of the vegetable is maintained throughout the freezing process, the vegetables maintain the highest amount of nutrients, color and flavor possible.