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One of the main advantages of IQF Freezing is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freeze machine and the product. The short freezing prevents the formation of large ice crystals in the product’s cells, which destroys the membrane structures at the molecular level. This makes the product keep its shape, color, smell, and taste after defrost, in a far greater extent.

Another significant advantage of IQF freezing technology is its ability to separate units of the products during freezing, which produces higher quality product compared to block freezing. This advantage is also important for food sustainability, as the consumer can defrost and use the exact needed quantity. There is a range of IQF freezing technologies, but the main concept is to transport the product into the freezer with the help of a processing line belt or infeed shaker. Inside the freezer, the product travels through the freezing zone and comes out on the other side. Product transportation inside the freezer is by different technologies. Some freezers use transportation belts similar to a conveyor belt. Others use bed plates that hold the product, and an asymmetrical movement makes the plate advance by itself through the freezer

There are 2 main GF IQF freezing technologies: mechanical IQF freezers and cryogenic IQF freezers.

Mechanical IQF freezers work on the principle of cold air circulation, which flows from underneath the bed plate or transportation belt with the help of fans. The cold airflow keeps passing through the pieces of product in circular motions while the product is also advancing through the freezer towards the exit end. The design and efficiency of this type of IQF freezers varies among manufacturers who are trying to find the perfect balance of aerodynamics for an optimal freezing result. This technology has seen impressive improvements and developments during the past 20 years, being suited for an increasing range of products.

Cryogenic IQF freezers immerse the product in liquid nitrogen at very low temperatures, freezing it very rapidly while continuously moving the product to avoid block or lump formation. Even though this method shows good freezing results, it might lead to higher processing costs per kg of product due to the large amount of higher cost liquid nitrogen required. If you would like to build up business relationship with us and learn further infomation about Quick Freezing Equipment , please click the site:

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