Blueberry Formats (under construction)
Fresh Frozen Dried Liquid Canned Other
| Product |
Process |
Typical Packaging |
Characteristic/Application |
Storage |
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| Fresh | ||||||
| Fresh | Fresh blueberries> picked (normally manually)> sorted and packaged | Consumer packs: clamshells of various weights depending on season. For food industry, available in cartons. | Available from April to late September from North America and from Southern Hemisphere in other months. | 32̊ to 34̊ F. (-0.6̊ - to 1̊ C) 90-95% relative humidity. | ||
| Frozen | ||||||
| IQF (Individually Quick Frozen) | Fresh harvested blueberries > sorted> individually quick frozen in freeze flow > packed | Consumer packs: poly bags (various
weights.) Bulk: poly-lined corrugated cartons 10-50 lb weight. (4.5 - 22.kg), poly-lined metal drums 270 lb (122.5 kg) |
Free-Flowing. Works where fruit identity is important. | 0̊ to 10̊ F (-18̊ to -23̊ C) | ||
| Case Frozen | Fresh harvested blueberries > sorted > packed in cases > frozen in case | Bulk: poly-lined corrugated cartons 10-15 lb weight. | Works well in most formulations and can
be free flowing also after agitation in the case.
Available from most blueberry packers. |
0̊ to 10̊ F (-18̊ to -23̊ C) | ||
| Straight Pack or block frozen (BQF) | Fresh harvested blueberries > packaged with juice from berries, flash frozen in block. | Bulk: poly-lined corrugated cartons 30-50 lb weight. (13.6 - 22.7 kg), poly-lined metal drums 350 lb (158.8 kg) | High amount of fruit in a box, base ingredient for toppings, syrups fillings and soups. |
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| Dried | ||||||
| Air Dehydrated | Fresh or frozen blueberries> sorted > air dehydrated to 11-18% moisture > (further processed to dried fruit specs, ie. oil coated, diced etc.) > packed | Poly-lined corrugated boxes, 5, 10, 25 lb. |
|
Shelf stable in a cool, dry place. | ||
| Sun-dried | Blueberries are allowed to ripen naturally on the vine > either dried on the vine or are placed on clean paper trays between rows > blueberries lose moisture naturally over a two to three week period > berries are turned to develop equal moisture equilibrium > field dried blueberries are around 15% moisture > sorted > washed > packed | |||||
| Infused-Dehydrated | Fresh or frozen blueberries > dipped in a caustic solution to allow infusion > infused in a a syrup (normally sucrose, but can include fruit juice concentrates) > soaked in syrup which enters the interior of the blueberry, displacing moisture in an osmotic process > removed from syrup tank > air dried to desirable moisture level > packed |
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Shelf stable in a cool, dry place. | ||
| Osmotically Preserved | Fresh or frozen blueberries > dipped in a caustic solution to allow infusion > infused in a a syrup (normally sucrose, but can include fruit juice concentrates) > soaked in syrup which enters the interior of the blueberry, displacing moisture in an osmotic process > removed from syrup tank > packed | Poly lined corrugated boxes (25 lb) and other custom sizes |
|
Shelf stable in cool, dry place. Best used within 10 months. | ||
| Freeze Dried | Fresh or IQF blueberries > scarified to allow moisture release > flash frozen and moisture removed in vacuum chamber in lyophilization or cryodesiccation process which includes a primary and secondary drying process. | Poly lined corrugated boxes (10 lb) and other custom sizes |
|
Stable at room temperature 3 mo., after that store at 40°F. | ||
| Microwave Vacuum Processed | ||||||
| Drum Dried Powders |
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Poly lined corrugated boxes (10 lb) and other custom sizes. | Moisture Content: 3-5%Various screen sizes and granule consistency available. | Stable at room temp. for 3 months, after that store at 40°F. | ||
| Flash Dried Powders | ||||||
| Fiber | A by-product of the blueberry puree process > skins are removed in the puree process > dehydrated to low moisture fiber material. | |||||
| Liquid | ||||||
| Single strength juice | >Fresh berries > crushed > pressed > filtered > pasteurized > packaged > frozen |
Plastic pails: 5,6 gal (18.9, 22.7 l) 28,30,60 lb (12.7,13.6, 27.2 kg) Poly-lined metal drums |
Brix: 8.0 - 12.0 pH: 2.8 - 3.4 >All natural fruit juices. |
0° to -10°F (-18° to -23°C) |
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| Single strength puree | >Fresh blueberries> crushed>finished> pasteurized or cold filled in containers> frozen. | Plastic pails: 28, 30 lb (12.7, 13.6 kg) Poly lined corrugated cartons: 25, 30 lb (12.7, 13.6 kg); Poly lined metal drums: 55 gal (208 l) 400 lb. (181 kg) |
Brix: 8.0 -13.0 pH: 2.8 -3.5 >Used in, sauces, flavorings and fillings. |
0° to -10°F (-18° to -23°C) |
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| Puree Concentrate | >Fresh blueberries> crushed > heat/enzyme treated> vacuum concentrated > pasteurized > packaged > frozen. |
Plastic pails: 4, 6 gal (15.1, 22.7 l) 28, 30, 60 lb (12.7, 13.6, 27.2 kg) Poly-lined metal drums |
Brix Ranges: 20,37, 40 pH: 2.8 - 3.4 >Juices, sauces, blends. |
0° to -10°F (-18° to -23°C) |
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| Juice Concentrate | Juice stock blueberries > crushed to release juice > heat/enzyme treated > vacuum concentrated > packed > frozen | Plastic pails: 5, 6 gallons (18.9, 22.7
l) Poly-lined metal drums |
Brix: 45 & 65 pH: 2.8 - 3.4 |
0° to -10°F (-18° to -23°C) |
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| Essence | Volatile flavor components distilled off from juice and concentrate process> packaged ad normally sold in conjunction with concentrate. | Plastic pails: 5, 6 gallon (18.9, 22.7 litre) | Intense blueberry flavor and aroma. | Tightly closed and sealed container at 40̊ F (4̊ C) | ||
| Canned | ||||||
| Water Packed | >Fresh or frozen blueberries> placed in cans>water added >sealed>heated. | Cans: #2, #2-1/2, #10, other sizes. | Shelf stable in a cool, dry place | |||
| Syrup packed | >Fresh or frozen blueberries > placed in cans > light or heavy syrup added > sealed > heated. | Cans: #2, #2-1/2, #10, other sizes. | Various levels of fruit content depending on supplier and application. | Shelf stable in a cool, dry place. | ||
| Bakery Fillings | >Fresh or frozen blueberries and/or other forms > sweetener and starch/gum based slurry added > heated > packaged to specifications. (differs from supplier to supplier) |
Plastic and foil pouches, 5 gal plastic pails (18.9 l) and 55 gal drums (208.2 l). |
Various levels of fruit content depending upon supplier and end use |
Shelf stable in a cool, dry place. | ||
| Other Formats | ||||||
| Fruit Chips | Blueberry puree > blended with pectin and other solidifying ingredients > deposited onto steel roller as in chocolate chip process> cooled > packed | 10 lb boxes and other custom sizes. | Fruit content, up to 60%, needs no refrigeration. | Shelf stable in a cool, dry place. | ||