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.
Food and produce that is frozen through slower means of freezing tend to be dry and damaged when they are defrosted. The formation of larger ice crystals damage the cell walls and reduce the quality of the food. IQF freezing, however, does not allow the process of bigger ice crystal formation to take place.
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