יושב וממתין לכם. כתבו אם תרצו, פרסמו מחשבות, דיונים וטקסטים. אני מבטיח לקרוא. ויום אחד, אפילו להגיב.

Individual Quick Freezing (IQF) is a food freezing technique that rapidly freezes individual pieces of food separately, rather than in a bulk block. This method is widely used in the food processing industry for fruits, vegetables, seafood, and meat, ensuring optimal quality, texture, and flavor during storage and distribution.

What Is Individual Quick Freezing (IQF)?

IQF involves exposing food items to very low temperatures using cold air or liquid nitrogen, which rapidly removes heat and freezes each piece individually. Unlike traditional freezing, which forms large ice crystals and can damage food structure, IQF preserves shape, texture, and nutritional content.

Key features:

• Rapid Freezing: Minimizes ice crystal formation inside the food.

• Separation of Pieces: Each item remains free-flowing for convenience in packaging and cooking.