IQF quality inspection app:
IQF quality inspection app for food manufacturers, fresh produce processors, and instant quick frozen packer, import/export, IQF wholesaler.
IQF Supplier quality inspection & management
Packaging is one of the most critical components when manufacturing food. It allows you to retain your product’s quality and prevent contamination from microbes or bacteria. If you’re working with frozen food, you must also look for packaging that can withstand cold temperatures and protect your product from dehydration or oxidation.
Nowadays, there are several frozen food packaging options in the market. However, one of the most popular involves using individual quick freezing technology. Below, you’ll find more information about how it works and its effectiveness.
So, what is individual quick freezing? IQF is short for individual quick freezing, a process that freezes individual product components without giant crystals forming inside the food cells. Unlike other food-freezing techniques, IQF doesn’t clump your product into one big chunk. If you use the individual quick freezing process for blueberries, each berry will be frozen but remain separate from the other berries.
IQF is ideally used to freeze small food products since it helps keep each piece intact. Nowadays, you’ll find a wide range of IQF products available in the market. Common examples include:
Fruits (blueberries, strawberries, blackberries)
Vegetables (corn, peas, green beans)
Seafood (shrimp, scallops)
Poultry (chicken breasts)
Frozen meals
IQF Integration in Food Processing and Preservation
Thanks to advancing technologies, IQF has become integrated into the whole supply chain in the food industry due to the sensitive nature of fresh food. Quality starts degrading at harvest, so IQF helps prevent food from spoiling during transport and processing. This technology is crucial for highly perishable products like fruits, vegetables, and seafood.
IQF Quality inspections during production
View App Specifications.
Individual quick freezing (IQF) is a method to freeze separate food items very quickly which guarantees high food quality, food safety as well as the preservation of size, taste, and cell structure.
The IQF process, fast freezing, is the best way to sustain food, especially when it is frozen at its peak freshness. It reduces the activity of microorganisms, chemical and enzymatic reactions, and it sustains a high degree of nutritional value. It also results in less yield loss and better product quality.
To reduce the temperature of the food inside the freezer, the individual quick freezing equipment uses a refrigerant with an air cooler that exchanges heat from air circulation within the freezer.
For thermal treatment of quality food, we use different kind of individual quick freezing equipment. For instance, spiral equipment and tunnel freezers. The spiral solutions are designed to minimize the cost per kg treated product, ensure a low energy consumption, and guarantee the maximum yield.
Our IQF tunnel systems are ideal for freezing, cooling, and heating quality food. The very low IQF freezing temperature of the spiral freezer ensure freshness and natural appearance of your frozen food while increasing your profitability, making the individual quick freezing process efficient for many industries.
IQF Quality control & management
Individual quick freezing (IQF) is a method to freeze separate food items very quickly which guarantees high food quality, food safety as well as the preservation of size, taste, and cell structure.
The IQF process, fast freezing, is the best way to sustain food, especially when it is frozen at its peak freshness. It reduces the activity of microorganisms, chemical and enzymatic reactions, and it sustains a high degree of nutritional value. It also results in less yield loss and better product quality.
To reduce the temperature of the food inside the freezer, the individual quick freezing equipment uses a refrigerant with an air cooler that exchanges heat from air circulation within the freezer.
IQF stands for “Individual Quick Freezing.” IQF is a common food processing technique that allows separate pieces of food to be frozen individually. These products can be found in retailers’ frozen food sections and in restaurants. Whether the frozen pieces are berries, cuts of meat, or French fries, the IQF process helps consumers receive separated frozen food products when they open the bag, rather than frozen clumps.
These terms all describe the actual freezing mechanism used on IQF products. While these terms can also be used to discuss fast freezing for non-IQF food as well, they illustrate an important fundamental advantage of IQF: a faster freeze means improved product quality and consistency. Two freezer types are commonly used by food processors: mechanical and cryogenic. Each type has tradeoffs of capital, operating cost, and product quality.
Daily IQF factory hygiene checklist
We all know today’s consumers demand the freshest and most convenient food products, which can leave food companies feeling like they’re constantly juggling a challenging equation. How do you satisfy both the needs of chefs and customers alike? The answer often lies within a single solution: IQF (or individual quick-freezing) technology.
IQF helps food companies save time and money by efficiently freezing products and locking in their natural flavor and texture. With IQF technology, you can extend your shelf life while ensuring your products are at their peak freshness when they reach diners’ plates. Let’s discuss and explain why you should consider investing in IQF technology for your food company and how to get the most out of it.
What is IQF Technology?
IQF technology is quickly becoming a common choice for food companies that want to store their products while preserving their freshness, taste, and texture. IQF stands for individual quick freezing, a process that flash-freezes packaged products one by one. This process creates an even and controlled cooling rate on individual pieces of food in a fraction of the time a traditional batch freeze does. It’s this fast-freezing capability that makes the benefits of IQF technology worth considering for any food company.
100% taste, 100% naturalness and long durability. These three attributes are becoming increasingly important for consumers today. In the meantime, there are numerous different processes for preparing food accordingly. However, additives and preservatives are often added to the food. This means that the food can be kept for a long time, but it quickly loses its important and healthy properties.
There is a process that makes it possible not to impair the quality and valuable properties of food. The colour, aroma and taste are preserved, so that they hardly differ from the freshly harvested fruit. Whether raspberries, elderberries, plums or bananas – there are no limits here. The process we are talking about here is called Individual Quick Freezing. But what distinguishes this process, how does it work and what exactly makes it so special?