Cryogenic freezing with liquid CO2 or N2 is used to freeze food with a high freezing rate and short residence times. Cryogenic freezing methods produce small ice crystals very quickly, resulting in less cell damage compared to mechanical (slow) freezing methods. Partly due to the rapid freezing method, the cell structure remains intact and there is no to minimal weight (moisture) loss of the product. Less moisture loss means preservation of the quality and texture of the product. Suitable for batch freezing by means of a batch cabinet. In-line processes use cooling/freezing equipment that can be integrated into the production line. The line speed and throughput time of the chilling/freezing equipment are matched.
IQF freezing (Individual Quick Freezing); continuously freezing small fragile products or individual products. We speak of IQF as a specific class of intermediate food products. IQF freezing meets the new eating habits of consumers where small delicate products are frozen individually.
