IQF: The Future Of Freezing
Though Big Island Abalone ships the vast majority of its products live, a growing segment of its business can be found in Individual Quick Frozen (IQF) products.
Many meat, poultry and seafood processors are turning to IQF as a way of preserving food and extending shelf-life, while better preserving flavor and quality.
In the January/February 2012 issue of Food Manufacturing, Mark DiMaggio of Linde North America wrote that, “New nitrogen tunnel freezers are quick-freezing diced poultry, fajita strips, pizza toppings and other IQF products, eliminating the CO2 snow carryover associated with flighted freezers... High-efficiency, liquid nitrogen bottom-injection systems provide accurate temperature control for grinding, mixing and extrusion.”
By eliminating additional moisture and improving temperature control, IQF methods are improving product quality industry-wide. Processors of animal protein would find these methods especially useful, as traditional freezing methods can cause products to freeze together, and the addition of moisture from freezing snow can negatively impact product quality.
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