IQF

IQF is a freezing method used typically to freeze smaller pieces of food products like fruits, and diced vegetables, sea food such as shrimps and small fish, meat, poultry and even pasta, berries, cheese, and grains. Products that have been subjected to IQF are referred to as individually Quick Frozen or IQF.

Benefits:

One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes.The time depends on the type of IQF freezer and the product density, shape and size

The short freezing prevents formation of large ice crystals in the product’s cells, which destroys the membrane structures at the molecular level. This makes the product keep its shape, color, smell and taste after defrost, to a far greater extent.

Another significant advantage of IQF technology is its ability to separate units of the products during freezing, which produces higher quality product compared to block freezing. This advantage is also important for food sustainability, as the consumer can defrost and use the exact needed quantity.

There are 2 main IQF technologies:

Mechanical IQF freezers: Mechanical IQF freezers work on the principle of cold air circulation, which flows from underneath the bed plate or transportation belt with the help of fans.

Cryogenic IQF freezers: Cryogenic IQF freezers immerse the product in liquid nitrogen at very low temperatures, freezing it very rapidly while continuously moving the product to avoid block or lump formation.