IQF for Fruits and Vegetables

IQF (Individually Quick Freezing) is a process where fruits and vegetables are rapidly frozen individually at very low temperatures. This quick freezing ensures that each piece of produce freezes separately, preventing them from clumping together. The rapid freezing process helps preserve the freshness, color, texture, and nutritional content of the produce. Unlike traditional freezing, IQF prevents the formation of large ice crystals, which can damage the cell structure and result in a soggy texture when thawed. This technique keeps produce looking and tasting as if it were just harvested, making it ideal for long-term storage without compromising quality.