IQF is a commonly used acronym that stands for “individual quick freezing.” It’s a modern freezing method that combines efficiency with high yield, leading to more palatable, good-looking frozen products. IQF processed food is different from cold storage food, through the way it was processed. There are many significant differences in the type of processing, from the time it takes, to the texture of the food.
In short, IQF is the freezing of individual pieces of some food, for instance: fruits – this avoids them becoming stuck together, which makes them easier to work with.
What does the process look like?
Before delving further, it’s important to note the steps frozen goods take throughout the IQF process. We’ll use Octofrost’s IQF production line as an example.
Initially, the product is blanched – where it is washed in a waterfall formation of boiling water. So that during a couple of minutes the product is ready to be processed further. The second step involves the Chiller, where chilly waterfalls. Over the product and cools it down quickly, with a decrease of 80-90 degrees. By processing the raw form quickly, it’s possible to lock in all. The necessary vitamins and nutrients, making it. Keep much of its nutritious value long after freezing is done.
Finally, after quickly shaking off the water, the product is frozen by using cold vertical airflow, which serves to separate the products while also ensuring no blocks of the product are formed. Unique to Octofrost’s IQF freezer is the bedplate technology which is used. In contrast to the typically used conveyor belts, bedplates can be dismounted and washed on the fly, without halting production. This ensures higher standards of hygiene and food safety than comparable methods and exceeds industry requirements significantly.
Why it works
You may be asking, what are the competitive advantages of this method? Or why should you buy IQF food, as a customer? The answer lies in the science behind it – when something is frozen quickly, there is less time for water crystals to form, and the ones that do are comparatively tiny. Since bigger ice crystals damage the cell and tissue membranes, which causes degradation of the food, having less of them formed is always welcome. This is also the reason for food changing its color, taste, and smell. As well as looking more dried out in the process.
By keeping the membranes intact, IQF frozen food can last for considerably longer. Since the food is frozen as quickly as possible, fewer ice crystals are formed, leading to a more natural, delicious, and nutritious outcome.
But is it safe?
Yes! There are no significant links found between any health hazards. The properly processed and stored IQF processed food. Is in contrast to other methods of freezing, or even their fresh counterparts. Depending on certain factors, such as if your favorite vegetable or fruit is out of season. You may expect it to travel from overseas. Even though it’s marketed as fresh, it has spent a significant amount of time during transportation, or on the shelf, where it has lost many of its nutrients and vital minerals.
As a result, IQF freezing technology may help you and your family lead healthier lives, by supplying important nutrients year-round. Additionally, it’s handy – thaw as much as you need, whenever you need it.
By opting for industry leaders, such as Octofrost’s production line, it’s easier than ever to incorporate frozen food production into your day-to-day processing. Installation takes a mere 3 days, and you can get started within the week. Choose the entire production line – or individual machines, and revolutionize your production today!