What are IQF fruits?
IQF fruit uses modern quick-freezing technology to rapidly cool fresh fruit to -30°C or even lower in a very short period of time. This rapidly freezes the moisture within the fruit into tiny ice crystals, effectively preserving the fruit’s nutrients, taste, color, and aroma. Compared to traditional refrigeration or natural freezing, quick-freezing minimizes water loss and cell damage, making it widely used in the deep processing of fruits such as blueberries, strawberries, mangoes, pineapples, and avocados.
Advantages of IQF Fruit:
High nutrient retention: Rapid freezing at low temperatures locks in the vitamins, minerals, and dietary fiber in the fruit, minimizing nutrient loss.
Excellent taste and color retention: The tiny ice crystals formed by rapid freezing do not significantly damage cell walls, leaving the fruit with a near-fresh taste after thawing.
Extended shelf life: Quick-frozen fruit can be stored for long periods below -18°C, typically with a shelf life of one to two years, making it easier to transport and export.
Disadvantages of IQF Fruit
Some Texture Differences: While quick-freezing technology preserves most of the flavor, slight softening may occur after thawing, especially for fruits with high water content.
High Storage and Transportation Costs: Low-temperature cold chain equipment is required to maintain an environment below -18°C, increasing energy consumption and logistics costs.
High Equipment Dependency: Relying on specialized quick-freezing equipment and cold storage, the initial investment is significant.
The key equipment for IQF fruit: The freezing machine is the core piece of equipment. It rapidly freezes fruit in cold air, creating individual pieces to prevent clumping. Fruit is then stored at low temperatures.
