In the culinary arts, the term IQF Freezing Machine stands for "individually quick frozen." IQF foods are notable for the fact that each individual piece of food is frozen separately from all the others.
Emphasis on Quick
One of the advantages of individual quick freezing is that the freezing process takes very short time. The short freezing time prevents the formation of large ice crystals in the plant’s cells, which would destroy the membrane structures at the molecular level. This helps the finished product keep its shape, color, smell and taste after it is defrosted, and keeps the berries from becoming soggy.
If you have ever frozen vegetables from your own garden, you know that ice crystals will damage your beautiful produce and leave your food items soggy when defrosted. The IQF process, like freeze drying, preserves the cell structure of the plant material, so when you defrost our berries for use, they retain their firmness.
There are a range of IQF technologies, but the main process is to transport the product into the freezer on a processing line belt.
Inside the freezer, the product travels through the freezing zone and comes out frozen on the other side.
Emphasis on Individual
Using the IQF method, foods are frozen by sending the individual items on a conveyor belt into a blast-freezer that freezes the item at -105° for 5 minutes. Using this process produces 60 pounds of finished frozen product in 6 minutes.
Because the food items are individual and separate when they go in, they stay individual and separate after they’ve been frozen, and remain so until used. For more ideas, tips and tricks about Guanfeng Lyophilization Equipment , please click below link gf-machine