What Differences there are Between IQF and Cold Store Freezing
By and large, IQF is essentially a freezing and storage technology which allows for the freezing of an individual piece of product separate from the others. And this is the reason why the quality of the finished IQF frozen products are often better than what would be achieved in a cold store freezing.
Essentially the key difference there is between these two approaches to freezing is in the size and volume of the products to be frozen in which case it so happens to be that cold freezing happens to be so ideal for freezing large volumes of bigger sized products like packed meat while IQF gets to be so suitable and appropriate for freezing smaller size products here looking at such products like vegetables, pasta, fruits, et cetera. 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 basically based on the fact that with IQF technology, the frozen product is frozen a lot faster and this essentially means that there will be less formation of ice crystals on the product which is so much unlike what results from 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.
The other issue with cold storage freezing that makes it one to be wary of when it comes to food storage is in the sense of the fact that has been equally established as a fact that products from this method of storage often experience a lot of drip loss, texture loss and nutrient loss after their first defrost. Basically these are all often the result of the formation of the ice crystals as is often the case in a cold storage freezing which results in dehydration and this dehydration is what results in all these effects. 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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