Why Fluidization Matters In The IQF Freezing Method
WHAT IS THE IQF FREEZING PROCESS? IQF stands for "Individually Quickly Frozen" as each individual piece of food is frozen fast and individually. It is a well-known and efficient technology used for quickly freezing products such as vegetables, berries, seafood, meat, dairy, and pasta. This is the most common method of freezing individual pieces of small food items in order to achieve a high quality, natural looking IQF product—even after defrosting. The individual quick-freezing process involves sending the individual food pieces on a bedplate into a tunnel blast freezer that will freeze the food items very fast. Since the individual food items are separate when they go in, they stay separate even after they have been frozen. IQF food processors prefer this method of freezing as they get a premium, loose product that is easier to work with instead of a large, frozen lump of product. FLUIDIZATION DURING THE IQF FREEZING METHOD FOR A PREMIUM PRODUCT In orde...