What is IQF (individual quick freezing)?

Products such as berries, diced or sliced vegetables, shrimp, poultry pieces, pasta and grated cheese are carried through a freezing zone on a belt or a moving bed plate. Freezing takes minutes. The short freezing time means only small ice crystals form, so there is less damage to cell structure, and the food keeps more of its shape, colour and taste when thawed. Because the pieces stay separate, a user can take out only the amount they need.

Mechanical IQF freezers circulate very cold air. They include tunnel, spiral and fluidised-bed designs. In a fluidised-bed freezer the air is blown up through the bed so small pieces such as peas float and stay separate. Cryogenic freezers use liquid nitrogen, which freezes quickly but can raise the cost per kilogram. IQF is also used as a first step before freeze-drying.