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INDIVIDUAL QUICK FREEZING (IQF).

Type of article: Article

Summary

CONSUMERS DEMAND A PRODUCT THAT IS CONVENIENT TO PREPARE. HENCE, THE IQF WAY OF FREEZING APPEARS TO BECOME A MUST ESPECIALLY FOR THE MORE EXPENSIVE FOODS. CRYOGENIC FREEZING CAN RESULT IN A BETTER QUALITY PRODUCT. THIS IS MAINLY DUE TO THE SHORTER TIME IT TAKES TO FREEZE THE PRODUCT WITH INERT CRYOGENS, EG LIQUID NITROGEN AND SOLID CARBON DIOXIDE. HOWEVER, HEREIN LIES THE MAIN DISADVANTAGE OF THIS TYPE OF FREEZING: THE COSTS AND ABOVE ALL, THE AVAILABILITY OF THE CRYOGENS.

Details

  • Original title: INDIVIDUAL QUICK FREEZING (IQF).
  • Record ID : 1989-1370
  • Languages: English
  • Source: Infofish int. - n. 5
  • Publication date: 1988/09
  • Document available for consultation in the library of the IIR headquarters only.

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