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Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or ...
How does IQF Work: The process of IQF relies on freezing the product extremely quickly. Fast enough freezing causes much smaller ice crystals to develop within the product. Ice Crystals that develop with slower methods of freezing are bigger and these crystals damage the cells and tissues of the product. This is the concept behind the process ...
IQF stands for individual quick freezing. It is a common freezing method in the foodservice industry and consists of freezing individual pieces of food separately from the other pieces at extremely low temperatures. IQF is also referred to as flash freezing, quick freeze, or super freeze.
El proceso de congelado IQF consiste en congelar los alimentos a una temperatura muy baja de forma rápida y en un tiempo muy corto. Esto se logra mediante el uso de túneles de congelación especialmente diseñados que utilizan aire frío a alta velocidad.
20 de sept. de 2022 · IQF is short for individual quick freezing, a process that freezes individual product components without giant crystals forming inside the food cells. Unlike other food-freezing techniques, IQF doesn’t clump your product into one big chunk.
23 de sept. de 2022 · Also called flash-freezing, the IQF method involves sending the individual food items on a sort of conveyor belt into a blast chiller that freezes the item very quickly. Because the food items are separate when they go in, they stay separate after they've been frozen. How Does IQF Work?
7 de oct. de 2022 · IQF involves ultra-quick freezing, i.e. the products are frozen quickly at very low temperatures for terminating the microbial activity that can lead to food spoilage. In this technology, each piece is frozen using a fluidization method in which the product is in high-velocity air.
