POTATO AND VEGETABLE FREEZING METHOD Russian patent published in 2000 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves cleaning whole potato or other vegetable tubers or parts of them; sorting, washing, drying and subjecting to thermal treatment by covering with sand heated to temperature equal to or exceeding temperature standard for blanching this product; freezing sand covered product by means of natural cold through the whole depth of tuber or fruit. During thermal treatment, product held in hot sand may be separated from it and subject to freezing through the whole depth by means of natural or artificial cold. Method is preferably used in regions with stable winter negative temperatures. EFFECT: improved nutritive and gustatory qualities by reduced losses during thermal treatment carried out prior to freezing process, reduced power consumption during reprocessing and storage in unheated premises.