The principle of an IQF freezer is based on the rapid freezing of individual food items. Key aspects include:
- Product separation: Items are kept separate during freezing
- High-velocity cold air: Rapid heat removal from each piece
- Fluidization: Products are often kept in motion during freezing
- Short freezing time: Minimizes ice crystal formation within the product
This process results in superior product quality and allowing for better portion control for the end consumer making it a critical consideration for engineering managers in food processing plants aiming to produce high-quality and consumer demand orientated frozen products.
