Post Time: 05 December 2018
Ice Crystals that develop with slower methods of freezing are bigger and these crystals damage the cells and tissues of the product.
IQF freezing, however, causes much smaller ice crystals to develop within the product.
The process of ice crystallization takes place between 30 to 25º F or -1 to -4º C. IQF Freezers freeze content extremely fast, bypassing this crucial zone as quickly as possible. This ensures that the food manages to freeze while barely having the chance to develop ice crystals within itself, thereby maintaining product quality.
This is the concept of IQF.