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. This bit of individualized freezing of the products is essentially what makes the quality of the finished products in an IQF freezing technology come out better and superior to what is achieved in a cold store freezing.
Generally speaking of the key differences, the main difference there is to separate these two kinds and approaches to freezing lies in the size and volume of the products that are frozen here seeing the fact that cold store freezing happens to be suitable for large volumes of bigger size products like chicken and packed meat while IQF freezing suits best smaller size products like vegetables, fruits, pasta and the like. Additionally, IQF technology is seen to be better looking at the fact that it results in less formation of ice on the product. This is due to the fact that with IQF technology, the product is frozen faster and this basically means that there will be lesser formation of ice crystals unlike what would be the result in a cold store freezing. One thing with slow freezing as is in cold store freezing is the fact that this results in the formation of larger ice crystals which has an impact on the cells and the membrane which at the end of the day affects the product negatively. Such damage is often irreversible and this means that the texture of the product will not be returning even after thawing. This is not what you would have in IQF technology where we see minimal formation of ice crystals which means that there will be no damage on the cells and membrane of the product as such enabling the product keep its texture to the first defrost. Read more here
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. These effects are all the result of the formation of the ice crystals as is often the case in cold storage freezing. 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. Check out SunLeaf
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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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