Individual quick freezing, or IQF, is a way to freeze food used in the food processing industry. IQF technologies are usually used for smaller foods like berries, fruits, and vegetables, as well as seafood like shrimp and small fish, diced and sliced meat, poultry, and even cheese, pasta, and grains.

Vegetable cells cannot generate huge ice crystals using the IQF technique. Additionally, because each piece is frozen separately, particles do not adhere together, and the final result does not solidify into a block. Because of this, the quality of an IQF product is better than that of a product frozen in cold storage.

What are the primary differences between freezing and IQF?

The size and amount of the frozen product are the primary differences between regular cold storage and IQF. Cold storage freezing is utilized for vast quantities of larger-sized items like entire chickens or packaged beef. IQF, on the …