Improving the process of freezing and defrosting an avocado for consumption

freezing of water inside the fruit cells expands its volume. this causes the fruit cells to burst. Is this the main reason of losing of consistency?

Hi
I remeber that my professor of food engineering has done some work regarding using some sort of electrical current or something else for some vegetable to protect the cell structure form being damage during freezing thereby portect it from damage that cause by the fromation of ice crystales. I can check his name if your looking for some related aricled published by him.

Please could you try HPMC cellulose. In ice cream it helps meltdown and aids with the crystals in water. Maybe this can help structure stabilization. This is if you want an additive approach to the problem. Another could be Gellan gum and Xantham.

Yes, kindly do the needful.

Thanks, noted.

[quote="waynevannieuwenh, post:4, topic:6761, full:true"]
Please could you try HPMC cellulose. In ice cream it helps meltdown and aids with the crystals in water. Maybe this can help structure stabilization. This is if you want an additive approach to the problem. Another could be Gellan gum and Xantham.
[/quote]

Ice cream is an emulsion beaten to a fine particle size along with the other component including gums like CMC ,Carrageenan etc.and emulsifiers.
It won't work if you just spray it as s solutions over peeled avocado before being frozen.

[quote="Roy, post:7, topic:6761"]
Ice cream is an emulsion beaten to a fine particle size along with the other component including gums like CMC ,Carrageenan etc.and emulsifiers.
It won’t work if you just spray it as s solutions over peeled avocado before being frozen.
[/quote]

I think on same way.

OIP|474x474

We have a company that does avacado this way in packaging.

That great. May I know what preservative/ additive used in it?

His name is Federico Gomez from lund uversity .

They use SO2 as preservative and frozen.