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. 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. Visit this link to know more about IQF foods.
By and large, the major difference there is often lies in the size and volume of the product to be frozen in which case we see the fact that cold store freezing would be most ideal for large volumes of products that are bigger in size such as packed meat and chicken while IQF is quite suitable for smaller products like fruits, vegetables, cheese, and the like. 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 as a result of the fact that the frozen product is frozen fast as such leading to formation of lesser ice crystals as compared to what would be seen in 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. This is so much unlike IQF where there is no or minimal formation of ice crystals as such allowing the product to return its texture or maintain it, until that first thawing. Visit sunleaffoods.com for more info.
Over and above the above mentioned facts about cold storage freezing, it has well been established that products from cold storage freezing as well experience lots in terms of drip loss, nutrients loss and as well texture after they are thawed for the first time. The formation of ice results as well in dehydration which results in all these effects. IQF reduces the dehydration rate which improves the quality of the final product from the process.
IQF technology as well helps maintain the color of the frozen product after first thawing and this is another key difference there is with it.
Find out more about this at http://www.youtube.com/watch?v=xQ-uEkiqwGI.