- IQF has been the freezing method of choice for
seasonal products such as fruits and vegetables ever since the first
Foresee was introduced. And over the years, it has been
further developed to cover a broader range of other product types
such as diced meat, shrimps, pasta and rice.
Berries and other delicate fruits store better when
individually quick frozen. Once frozen, fruit can be packaged then
stored in a freezer. A major advantage of this process is that the
fruit pieces do not clump and individual pieces can be removed
without thawing the entire package. Dry ice is used for this
process and is available at many grocery stores and local ice
In every day life, we can see easily freezing and
cold storage facilities in fishery storage building, supermarket,
department store, ice cream store, meat and fishery store, etc to
keep agricultural, fishery and its processed products fresh not to
be rotten, tainted, and perished. Shortly speaking, these systems
are indispensable to us now a days .
- Oxidation (rancidity) can occur during freezer storage causing
off flavors through exposure of frozen product to air. Using high
quality plastic bags or containers designed for freezing can
prevent rancid flavor development as well as protect against
freezer burn which is a result of moisture loss.
- The process of freezing involves freezing the water in the
cellular spaces of fruit tissue. As this water freezes it expands
forming ice crystals that rupture cell walls resulting in softer
texture once fruit is thawed. To reduce cellular damage chill and
freeze fruit quickly so that the ice crystals formed are smaller.
Production & Technology
- Individual quick freezing (IQF) is a technology
originally developed by Frigoscandia Equipment as a specific c
solution to block or cluster-freezing of small-sized products, to
preserve quality and to give unparalleled convenience to
- IQF frozen vegetables are produced
from fresh, field-selected raw materials which are sorted, washed,
pitted, peeled, cut according to requirements, blanched and frozen
in IQF flow-freezer and finally packed in poly lined cardboard
boxes after being metal detected.
- Very Italiano IQF (Individual
Quick Frozen) microwaveable pasta snacks were launched in Italy
and other western European markets last year, but the Italian firm
behind the brand is hoping to push sales this year not only to the
US but also to eastern Europe and Asia.
- Paolo Lupini of Very Italiano said that the product was
designed to combine the gastronomic tradition of Italy – using the
best ingredients and know-how – with modern demands for
convenience. The pasta snack is also said to be healthier and more
balanced (each pot contains no more than 350 calories) than many
rival snack products.
- The brand packaging is also distinctive, with the tall, narrow
container similar in shape to a plastic cup designed to be held
comfortably in one hand for consumers wanting to eat ‘on-the-go'.
It also features what the company calls the ‘strap flap' opening,
a simple closure which removes the need for a pot top.
- With the growth of the seafood industry and with a greater
demand for seafood itself, there is an increasing need to
transport product worldwide. Although moving fresh product is
still practiced globally, freezing is becoming a more efficient
way to transport this commodity.
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