Introduction to Individual Quick Freezing (IQF)

Short Description:

Individual Quick Freezing (IQF) is an advanced cryogenic technology that rapidly freezes food items individually, preventing ice crystal formation and preserving texture, flavor, and nutritional integrity. Unlike bulk freezing methods, IQF ensures each unit (e.g., berry, shrimp, or vegetable slice) remains separate, achieving core temperatures of -18°C within 3–20 minutes depending on product geometry.

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Product Detail

Product Tags

Primary IQF System Types

Details description

1.Fluidized Bed Freezers:

● Uses upward cold air (-35°C) to suspend small, uniform products (e.g., peas, diced carrots).
● Freezing rate: 5–10 minutes for 10–15 mm particles.

2.Spiral Freezers:

● Belt-driven systems for delicate/large items (e.g., seafood, sliced fruits).
● Operates at -40°C with adjustable belt speeds (10–60 mins cycle).

3.Tunnel Freezers:

● Linear design for high-capacity processing (2–5 tons/hour).
● Ideal for IQF poultry nuggets or pre-cooked meals.

4.Impingement Freezers:

● High-velocity air jets (15–30 m/s) penetrate product surfaces.
● Reduces freezing time by 30% for flat items (e.g., patties, fillets).

Application Scope

Details description

● Seafood: Shrimp, scallops, and fish portions retain 95% moisture content.
● Fruits/Vegetables: Berries, mango chunks, and leafy greens maintain cellular structure (vitamin C loss <8%).
● Prepared Foods: IQF pizza toppings, herbs, and par-fried items enable just-in-time production.
● Bakery: Individually frozen dough pieces prevent clumping during proofing.

Modern IQF systems integrate AI-driven airflow optimization and energy recovery modules, achieving 25–40% energy savings versus conventional freezers. Compliance with HACCP and FDA 21 CFR Part 113 ensures food safety, while rapid freezing (-1°C/min rate) inhibits microbial growth (TPC <10⁴ CFU/g). As global demand for convenience foods grows, IQF remains pivotal in balancing quality preservation with industrial scalability.