Individual Quick Freezing (IQF)
Individual Quick Freezing, usually abbreviated IQF, is a freezing method used in food processing industry. Products commonly frozen with IQF technologies are typically smaller pieces of food products and can range from all types of berries, fruits and vegetables diced or sliced, seafood such as shrimps and small fish, meat, poultry and even pasta, 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 exact time depends on the type of IQF freezer and the product. The short freezing prevents 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, colour, smell and taste after defrost, at 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 product compared to block freezing. This advantage is also important for food sustainability, as the consumer can defrost and use the exact needed quantity. There is a range of IQF technologies, but the main concept is to transport the product into the freezer with the help of a processing line belt or infeed shaker. Inside the freezer, the product travels through the freezing zone and comes out on the other side. Product transportation inside the freezer is by different technologies. Some freezers use transportation belts similar to a conveyor belt. Others use bed plates that hold the product, and an asymmetrical movement makes the plate advance by itself through the freezer.
Blanching Technology
The Blancher has the unique benefit of precise temperature control for ensuring the best product quality. This innovative solution brings true value to vegetable processors:
- Weighing belt for an even infeed into the blancher.
- Flexibility of different temperature zones to avoid over-blanching.
- Energy efficient steam injection to heat the blanching water.
- Cross-flow water circulation for smart water consumption.
Chilling Technology
The IF Chiller is based on impingement flash (IF) technology that achieves the quickest and most efficient heat transfer with its rain shower system. This innovative solution brings true value to vegetable processors and allows them to produce high quality IQF products:
- Significantly faster heat transfers due to the impingement rain shower system.
- Quick chilling with high flow of recirculated ice-cold water, which improves yield and product quality.
- System temperature below 6°C for optimal food safety.
- Low product temperature achieved for a premium IQF final product.
IQF Technology
The IQF technology, has a number of unique features that bring real value to vegetable processors all around the world:
- Adjustable airflow for quick crust-freezing in the first freezing zone which translates into no lump formation, good product separation and energy efficiency.
- Exchangeable bedplates for gentle handling of soft products and quick and easy cleaning between different batches.
- Overall easy-to-clean design for optimal food safety.
