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 abc.com.
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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