Benefits of Quick Freezing

Quick freezing is the only process through which the nutritional value of a product is largely preserved despite being stored in a frozen state. In addition, another key feature of this process is freezing at a very low temperature within a very short period of time. Join us in this article as we explore the benefits of quick freezing.

The quick freezing method was designed to prevent food spoilage and preserve its properties for a longer period. Before quick freezing technology or IQF, similar efforts were made to prevent food spoilage. One of these methods was traditional freezing and storage in cold storage facilities. However, the quality of frozen products declined with this method.

The Reason for Preserving Food Properties and Quality in the Quick Freezing Method

The formation of large ice crystals damages the cells and tissues of food products. But you may wonder how large ice crystals damage food structure. The answer is that ice crystals compress the fibers, and as a result of this increased pressure on the cells that make up the food, cell walls rupture and the water content inside the cells is released. The reduction of water molecules, in turn, causes the food product to dry out.

However, in the quick freezing method, fewer ice crystals are formed. Since in this advanced freezing technology, the final product is frozen within only 10 to 12 minutes at a temperature between -30°C and -40°C, the ice crystals do not have enough time to grow due to the high freezing speed.

Therefore, the high freezing rate not only preserves more of the nutritional value of the final product but also affects the appearance of the frozen product.

Comparison

One of the biggest problems with slow freezing of food products is dehydration and, in some cases, damage to frozen products during thawing and consumption. These issues reduce customer satisfaction with frozen products. However, quick freezing prevents damage to the final product quality due to the high speed of the freezing process. Quick freezing, or industrial freezing, significantly prevents the formation of ice crystals within the product structure.

The quick freezing method has several major advantages compared to other freezing methods. The first advantage is the ability to consume the desired amount of the frozen product. Additionally, because frozen products do not stick together, removing the required amount from the packaging is much easier.

The second advantage of using the quick freezing method is time efficiency. While food pieces frozen using the quick method thaw faster because they remain separated from each other, defrosting the food requires less time.

Benefits of Quick Freezing

Benefits of Quick Freezing

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