Saturday, 31 October 2015

Individual Quick Freezing technology – Concept and advantages

Frozen foods are loved by adults and kids all over the world. These foods are frozen in order to restore their nutrients and improve their shelf life to a great extent. Freezing is quite an old process and as in the case of many other industries, some new and breakthrough innovations have been carried out in freezing technology as well. The result is the new IQF (Individual Quick Freezing). This method has created a revolution in the way fruits and vegetables are being frozen all over the world. As the name indicates, each and every piece of food is frozen individually here by making a simple process change. You can read more about this technology at
The concept of IQF has been introduced in order to improve the nutrients of fruits and vegetables and to retain their freshness even after many days of being harvested from the farm. With this technology, these foods not only retain their colour and shape, but also their taste and nutritional value, which is a big plus indeed. Every piece of food chosen for this technology will be put through a fluidisation process, wherein they will get frozen through a burst of fresh, cold air within 10 to 12 minutes. In the old technology, these would be put in a common blast freezer for around 4 hours or more.
When fruits and vegetables are frozen in large batches, lumps get formed at times. At some other times, not all the items are frozen uniformly. This problem is completely eradicated in the Individual Quick Freezing technology. When cold air is directly applied on the food products, they get frozen quickly. The products move freely, as they are loaded on to an air blast tunnel and frozen within no time at all. As an end customer, when you buy a packet of individually quick frozen food, you can defrost or thaw only the amount that you need at a particular time. The rest can be safely packed and put back in the freezer.
Vitamins, antioxidants and fibres are the nutritional elements that tend to erode quickly when foods are frozen. However the Individual Quick Freezing technology ensures that fruits and vegetables have their elements intact at the end of the process too. These foods are tested by the necessary quality departments are given for sales to retail stores, only if is confirmed that their nutritional values have not reduced. You can be sure of the quality of your quick frozen foods, as they have passed rigorous rounds of testing and quality appraisals.

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