FOOD TECHNOLOGY

Detailed explanation-1: -IQF stands for individual quick freezing. It is a common freezing method in the foodservice industry and consists of freezing individual pieces of food separately from the other pieces at extremely low temperatures. IQF is also referred to as flash freezing, quick freeze, or super freeze.

Detailed explanation-2: -Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don’t have time to form into the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals.

Detailed explanation-3: -Ice formation begins with a few molecules of water being converted to ice and coming together in a process known as nucleation. All through the liquid, tiny ice crystals begin to grow. As long as there are water molecules present as liquid, we will have ice crystal growth.