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INDIVIDUAL QUICK FREEZING:
Individual Quick Freezing, usually abbreviated IQF, is a freezing method used in food processing industry. 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 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, color, 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.