Definition of IQF freezing

Definition of IQF freezing

IQF, also known as single-shot freezing, is a rapid freezing technology.

IQF uses a special freezing technology to quickly freeze food at a low temperature of -70 to -80°C for a short time. The quick freezing time will be affected by the size of the food. For food with a thickness of about 3 cm, the freezing time is about 3 to 5 minutes.

As the name implies, the food must be handled individually before freezing. Although there is one more step than BQF, in fact, after the food is individually packaged and frozen, the trouble of secondary processing or packaging after freezing can be saved.

Advantages of IQF freezing

After the introduction of IQF freezing technology, while maintaining product quality, the labor cost and production cost generated in the food manufacturing process can be reduced.

Advantages of IQF

Maintaining food quality

Compared with products frozen by slow freezing technology, IQF freezing technology can effectively inhibit the destruction of food cells during freezing. This prevents the loss of food freshness and nutrients.
At the same time, the blood content in the food will also decrease after thawing, and the quality difference between thawing and before freezing will not be too large.

Reduce food loss

IQF freezing is freezing food individually.
For example, when processing frozen fruits and vegetables, by sorting and packaging food individually, when ingredients are needed, only the required amount needs to be taken out for thawing, without thawing all the fruits and vegetables. The food loss rate will also be reduced. This is very attractive to restaurant operators.

Can reduce labor costs and manufacturing costs

If IQF freezing technology is adopted, the freezing time will be greatly shortened. Therefore, necessary expenses such as labor costs and manufacturing costs will also be reduced.
After the introduction of the IQF freezing system for frozen strawberries, the quality of food can be maintained and managed for a long time, thereby achieving stable food processing and production.
Even during busy periods, there is no need to rush to purchase raw materials.

Reduce logistics costs

Some foods use water injection freezing technology as a food freezing method.
However, water injection freezing technology injects water into the product to ensure the freshness of the product after freezing, so usually about one-third of the product is water. The cost of water injection itself and the additional transportation cost will affect the transportation cost of the product itself.
Unlike water injection freezing technology, IQF does not require water injection during the freezing process, thus saving unnecessary costs.