Explain dehydrofreezing with its advantages and limitations.

1. 1 · Open in two lines. Dehydrofreezing is a combined method: fruits or vegetables are partly dried to about half their weight and then frozen.
2. 2 · Steps.
   • Prepare and blanch.
   • Dehydrate to about 50% of the original weight.
   • Quick-freeze, pack, store at −18 °C.
3. 3 · Draw the flow. [Flow: prepare → blanch → partial drying (50% weight) → quick freezing → pack → frozen storage → rehydrate and cook]
4. 4 · Examples. Peas, carrots, potatoes, apple slices for pie fillings.
5. 5 · Advantages. Less weight and volume, lower freezing and storage costs, better quality than full drying, quick rehydration.
6. 6 · Limitations. Needs a cold chain, two processes, some vitamin loss, limited range of foods.
7. 7 · Nutrition link. Keeps more colour and vitamin C than fully dried vegetables; suits central kitchens with little freezer space.
8. 8 · Close in one line. Dehydrofreezing joins the low bulk of drying with the quality of freezing.

Scoring tip: Say 'about 50% of original weight' and give one example; that is the definition examiners want.