IQF – Individual Quick Freezing
IQF is a freezing method used typically to freeze smaller pieces of food products like fruits, and diced vegetables, seafood 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 the 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 products compared to block freezing. This advantage is also
important for food sustainability, as the consumer can defrost and use the exactly 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 bedplate 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.