

The fresh corn quick-freezing production line is mainly used to freeze fresh corn quickly to maintain its taste and nutrition.This kind of production line has a high degree of automation, which can effectively improve production efficiency, and ensure the standardization and stability of products, and the quick-frozen corn can be stored for a long time, which is convenient for transportation and sales.
Fresh corn quick-freezing production line
Process flow: peeling, cutting, cleaning, air drying, rapid freezing, vacuum packaging, sterilization,etc.

The main process flow is as follows
• Peeling: The outer husk of the corn is removed mechanically or manually in preparation for subsequent processing.
• Cutting: Corn can be cut to the right length, such as whole or in sections, to meet different market needs.
• Cleaning: Use clean water or the water containing an appropriate amount of disinfectant to clean the corn to remove impurities, soil and pesticide residues on the surface of the corn.
• Air drying: remove the moisture on the surface of the cleaned corn to avoid the formation of ice cubes during the quick-freezing process, which will affect the product quality.
• Flash freezing: This is the core link, using quick-freezing equipment, such as liquid nitrogen quick-freezer or quick-freezing tunnel, so that corn can quickly pass through the maximum ice crystal formation zone (-1 to -5°C) in a short time (usually about 30 minutes) to form fine Xiaoice crystals, reducing the damage to cell tissues, so as to ensure the taste and nutrition of corn.
• Vacuum packaging: After freezing, vacuum packaging equipment is used to package corn to prevent oxidation and deterioration of corn during storage and transportation, and also to avoid microbial contamination and extend the shelf life.
•sterilizing:put the corn after packing into the sterilization pot to kill bacteria,in order to extend the shelf life.

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