Individual quick freezing (IQF)

#IQF
Individual quick freezing is a special freezing method in which each and every product is frozen individually, even if multiple product types are frozen in the same area. For instance, every pea or each corn kennel is individually frozen completely and they do not lump together like a single block of ice. Instead, all products are separate from each other.
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. This freezes the product within a few minutes instead of three to four hours. Controlled turbulence at the start of the freezing process speeds up heat transfer and ensures fast, gentle crust freezing when the food product is most fragile. Crust freezing locks in product moisture before the final core freezing, as well as preserves product weight, appearance and quality. A unique thumbing system in the pre-cooling section avoids the lumping of pieces being frozen.