In today’s hectic world, the demand for solutions that combine convenience and quality in the food industry is growing. In response to this, we highlight IQF – Individually Quick Freezing, a quick freezing technique that has transformed the way food is preserved.
In fact, it’s worth mentioning that this freezing technique is notable not only for its operational efficiency, but also for its ability to maintain the essential characteristics of food.
In this article, we will explore the main nuances of the freezing process in question, revealing how technology has revolutionized the food sector by improving the maintenance of the integrity and quality of frozen products.
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You should also read: Cold chain: description, its importance and trends in the food industry
What is IQF freezing?
IQF (Individually Quick Freezing) is a freezing technology that separates and freezes each piece of food quickly at temperatures that can be lower than -30 °C.
This method favors speed, which limits the formation of large ice crystals in food tissues, which is common in traditional freezing methods.
How does the IQF freezing process work?
This unique method of freezing requires specialized procedures and equipment that guarantee the extremely quick cooling of a variety of foods. Understand how the process works:
Equipment
IQF tunnels or freezers are used, which is equipment designed to create an environment with a high flow of cold air that allows for agile and homogeneous freezing. The most common types of freezers used are:
- Conveyor freezers – where the products are spread out on a continuous conveyor belt that leads them through the refrigerated environment.
- Spiral freezers – similar to belt freezers, but configured in a spiral to optimize space and freezing time.
- Immersion freezers – in which the products are immersed in liquid nitrogen or carbon dioxide.
The equipment controls the temperature, air speed and freezing time to ensure that each piece is effectively frozen while maintaining its individual properties.
Ice crystallization
The key phase of quick freezing is to avoid the formation of large ice crystals in the food tissues. What happens is that when food is frozen slowly, large crystals can form and break the cellular structure.
This changes the texture of the food and leads to the loss of liquids and nutrients when thawed. However, ultra-fast cooling results in very small ice crystals.
During the start of the freezing process, the water inside the food begins to form small ice crystals. As the process continues, and the pre-freezing temperature reaches its optimum point (between -1°C and -4°C), other small ice crystals form quickly, instead of large and few crystals.
What are the benefits of IQF freezing?
Individually Quick Freezingoffers a number of advantages over traditional freezing methods. Due to its specialized design and the speed with which it freezes products, this technology provides a number of benefits, making it an efficient and high-quality option for food preservation.
Check out the main benefits below:
Higher food quality
The freezing process in question better preserves the quality, taste, color and texture of food. This is due to the fact that the formation of smaller ice crystals, made possible by quick cooling, reduces physical trauma to the tissue of food.
Thus, after thawing, the food retains more of its natural properties and original freshness compared to food frozen by conventional methods.
Convenience
Food frozen by this method, as its name explains, becomes individual frozen pieces, which makes it extremely convenient for consumers. This means that you can remove and thaw only the amount of product you need, without having to thaw the entire package.
This feature facilitates portion control and the efficient use of frozen products, as well as being ideal for the quick preparation of meals.
Reducing waste
With the ability to thaw only the amount of product needed, there is a notable reduction in food waste. As the IQF freezing process maintains high quality, food has a longer shelf life, avoiding disposal caused by spoilage.
This extension in the durability of frozen items means that consumers can stock up on them without the products spoiling quickly before they are consumed. This is not only beneficial for the domestic economy, but also contributes to reducing food waste on a global scale.
Which foods can be frozen with the IQF method?
This is a versatile and effective method for a wide range of foods. Here are some of the foods commonly subjected to this process:
Fruits
- blueberries
- strawberries
- raspberries
- mango
- pieces of pineapple
- banana slices
Vegetables
- corn
- peas
- broccoli
- cauliflower
- carrots
- green beans
Seafood
- shrimp
- fish fillets
- squid
- scallops
Meat
- pieces of chicken
- beef steaks
- pork chops
- cubes of lamb
Chopped herbs and spices
- parsley
- spring onions
- basil
- coriander
Pre-prepared dishes and pasta
- ravioli
- gnocchi
- chicken nuggets
- hamburgers
Bakery and confectionery products
- sliced bread
- croissants
- pre-baked cakes and pies
- cookies
These are only a few examples. In fact, the flexibility of IQF freezing in preserving the quality and extending the shelf life of food is immense.
Discover our food processing solutions
We are specialized in logistics solutions for the food cold chain in Latin America. In addition to storage, transportation and cross-docking, we also offer food processing solutions, including the IQF method, to meet the diverse needs of the industry.
With a robust infrastructure and a focus on food safety, we ensure the integrity of food throughout the cold chain, optimizing distribution and enhancing end consumer satisfaction.
Our experience in protecting your product throughout the cold chain for food makes us a standout choice in Latin America.
