Individual quick freezing is modern freezing technology

1. INDIVIDUAL QUICK
FREEZING
PRESENTED BY
ASIF AHMAD
16BTFT148

2. INTRODUCTION
 FREEZING is the method of food preservation
 Its allows preservation of taste texture and nutritional value in food
 The freezing process is a combination of the beneficial effects of low
temperature at which microorganism can not grow
 Reduced the cellular metabolic reaction
 For preservation of food for longer periods

3. What is IQF???
• IQF method involves sending the individual food item on a sort of conveyor
belt into a blast chiller
• Food items are separate when they go in they stay separate after they have
been frozen
• Product are individual frozen
• It’s also called flash –freezing

4. How ???
Before ice can
form a nucleus is
required upon
which the crystal
can grow the
process of
producing this is
defined as
nucleation
freezing
The material to be
frozen first cools
down to the
temperature at
which
nucleation start
@ pre- cooling
Once the first
crystal appears in
the solution a
phase change
occurs from
liquid to solid with
further crystal
growth

5. Why
• To retard the microbial growth
• For long shelf life
• Good natural color flavor and nutritive value can be retained
• Texture usually better than other method of food preservation

6. Types of IQF freezer
IQF
freezer

7. Mechanical IQF freezer
• Its based on the cold air circulation
• Flow from underneath the bed
• Piece of product in circular motion
• Balance the aerodynamic for optimum
• Efficiency varies from product to product

8. Cryogenic IQF freezer
• Immerse the product in liquid nitrogen
• Very low temperature
• Moving the product & avoid block or lump
• Continuously moving the product
• Good freezing result
• Higher production cost

9. Application
• Fruit & vegetable processing
• Meat & fish processing
• Ready to eat products
• Other cooked products

10. Thank you