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Con IQF (Individual Quick Freezing), los alimentos se congelan de forma individual, lo que permite mantener su textura, sabor y nutrientes. Una de las ventajas principales de la carga IQF es su versatilidad. Esta técnica se puede aplicar a una amplia variedad de alimentos, desde frutas y verduras hasta carnes y mariscos.
OctoFrost's revolutionary automated shrimp processing equipment takes the lead in ensuring impeccable food safety while boosting product yield and quality. With features like rapid cooling, precise temperature control, and eco-friendly design, it's the ideal choice for shrimp processors. Explore our state-of-the-art solutions today.
Productos IQF Selva Industrial S.A. produce y exporta una amplia gama de jugos, pulpas y concentrados elaborados de frutas tropicales, orgánicas y convencionales. Gracias a nuestra flexibilidad contamos con pulpas simples y concentrados envasados asépticamente o congelados en varias presentaciones.
20 de ago. de 2020 · IQF ensures that the food being frozen will freeze while producing almost no ice crystals inside of the product itself. This ultra-fast freezing of the food prevents the cells within the food from becoming damaged. Also, it preserves it, which results in a much higher quality end product.
Cámara de congelación. En el proceso de congelación IQF, los mariscos se colocan en una cinta transportadora que los lleva a través de una cámara de congelación en la que se genera aire muy frío a una temperatura de alrededor de -40°C. El aire frío circula alrededor de los mariscos, congelándolos rápidamente.
7 de oct. de 2022 · IQF frozen fruits and vegetables appeal to businesses because of their sought-after appearance, flavour and nutrition similar to that of fresh produce. Individual quick freezing makes it possible for businesses to offer ‘freshly picked’ produce to today’s busy consumers in convenient packaging throughout the year.
15 de ago. de 2022 · IQF Equipment can achieve a faster freeze to protect quality. Ice crystals, which can damage food products if they become too large, tend to form in the key range of 31 to 25 degrees Fahrenheit. A faster freeze can protect product quality by rapidly bringing products below the 25-degree threshold once freezing has begun.
