Scientists have found how to enhance the flavor of frozen vegetables

 

 

 

For the team of scientists (Agriculture Canada's St-Hyacinthe Research Development Center), treating vegetables before freezing is essential. Vegetables with a lot of pulp, such as zucchini, are very difficult to freeze. Traditional bleaching, before freezing, helps to ensure the safety of the product but has a negative impact on the taste and texture of the product.

 

 

 

The team found an alternative method: partial drying of vegetables using low doses of microwaves. This process extracts a certain amount of water from the vegetables, thus avoiding the soft texture to use.

 

 

 

This new process is more expensive than the traditional method but in the end, the product is much higher. This could open new markets for frozen vegetables.