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IQF and Cold Store Freezing-The Key Differences

When it comes to freezing technology, IQF is basically that freezing technology which allows for the freezing of an individual piece of product separately from the others. This bit of individualized freezing of the products is essentially what makes the quality of the finished products in an IQF freezing technology come out better and superior to what is achieved in a cold store freezing.

Generally speaking of the key differences, the main difference there is to separate these two kinds and approaches to freezing lies in the size and volume of the products that are frozen here seeing the fact that cold store freezing happens to be suitable for large volumes of bigger size products like chicken and packed meat while IQF freezing suits best smaller size products like vegetables, fruits, pasta and the like. One other thing that makes IQF technology a better alternative to freezing and storage of food products is looking at the fact that it does result in less formation of ice on the products that are stored or so frozen. This is due to the fact that with IQF technology, the product is frozen faster and this basically means that there will be lesser formation of ice crystals unlike what would be the result in a cold store freezing. By and large, slow freezing results in larger crystals of ice which has such an impact on the cells and membrane and essentially causing worse damage on the product. Such damage is often irreversible and this means that the texture of the product will not be returning even after thawing. Basically, this happens to be so different from what we have in IQF technology as it involves and sees the least formation of ice crystals in the product which means less damage on the product’s cells and membrane as such allowing the product to keep or return its texture until that first thawing.

Over and above the above mentioned facts about cold storage freezing, it has well been established that products from cold storage freezing as well experience lots in terms of drip loss, nutrients loss and as well texture after they are thawed for the first time. These effects are all the result of the formation of the ice crystals as is often the case in cold storage freezing. But with IQF technology, the dehydration rate is significantly reduced as compared to what would otherwise be in a cold freezing storage and this basically serves to make sure that the quality of the final product is not as compromised at the end of the day.

One other key feature with IQF technology is in the fact that with it, there is no loss of color of the final product unlike what is often the case with cold storage freezing.
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