{"id":15976,"date":"2022-04-08T16:27:27","date_gmt":"2022-04-08T16:27:27","guid":{"rendered":"http:\/\/gonewstech.com\/?p=15976"},"modified":"2022-04-08T16:27:27","modified_gmt":"2022-04-08T16:27:27","slug":"how-does-iqf-work","status":"publish","type":"post","link":"https:\/\/gonewstech.com\/how-does-iqf-work\/","title":{"rendered":"How does IQF work"},"content":{"rendered":"
Perhaps you\u2019ve heard of it, or this is your first encounter with \u2018IQF\u2019 and you\u2019re looking for answers. Here you will find them. IQF <\/strong>stands for individually quick-frozen, a type of freezing that quickly and efficiently freezes small pieces of food products, be it fruits, vegetables, or even meat. Instead of being frozen together, the pieces are frozen separately, creating a premium product and offering dozens of unique benefits.<\/p>\n IQF is primarily a food freezing technique based on the flash-freezing approach. Flash-freezing focuses on freezing products as quickly as possible, under specific circumstances, to create frozen food that will last longer and store better. The reason for that can be best explained through the anecdote that originates flash-freezing.<\/p>\n During the 1920s, Clarence Birdseye discovered flash-freezing by accident during his recurrent fishing trips. He took note that the indigenous Inuit tribes in Canada used to lay their freshly caught fish directly onto the snow, where it would quickly freeze in the chilly air. The fish would then taste practically fresh after it was cooked. Inspired by his findings, he recreated the process a couple of years down the line. At the time, commercial freezing solutions offered unimpressive benefits. At the same time, large volumes of fish were left to spoil. Seeing an opportunity, he took to creating the foundation of what we now know to be the frozen food industry.<\/p>\nIQF processing<\/strong><\/h2>\n