What does iqf stand for

Citation Use the citation options below to add these abbreviations to your bibliography. Powered by CITE. Universal Serial Bus. Unified Service Bond. Universal Semicolon Bus. Unified Serial Bug. Browse Abbreviations. Get instant explanation for any acronym or abbreviation that hits you anywhere on the web! Two clicks install ». Download Close. Individually Quick Frozen Governmental » Military -- and more Rate it:. Individual Quick Freezing Medical » Physiology.

Individually Quickly Frozen Miscellaneous » Unclassified. International Quality Federation Governmental » Federation. International Quilt Festival Community » Festivals. Individual Quick Freeze Miscellaneous » Unclassified. It is often difficult to know and spot which food trends and tendencies that will dominate in the future. Especially after the whole Corona- the situation has left its mark on the food industry and The parting of whole chickens requires some time.

But if you choose to buy whole chickens, you get several benefits in your kitchen! What is IQF — and why does it benefit you? Wholy Chicken! Because the food items are separate when they go in, they stay separate after they've been frozen. The process was developed by a biologist who, while ice fishing in Canada, noticed that the fish he pulled out of the water beneath the ice would instantly freeze solid when he tossed them on the snow.

Even more remarkable, however, was the fact that some of these fish would still be alive after they thawed. This surprising result has to do with the fact that when something freezes quickly, it forms smaller ice crystals than when it freezes slowly.

Bigger ice crystals damage cells and tissue fibers. When those fish froze, the ice crystals were too tiny to rupture the cell walls, so some of the fish survived. This same principle is at work with IQF or flash-frozen foods. The reason foods degrade when they're frozen is because large ice crystals damage the fibers of the food, making them limp and dried-out.

The ice crystals squeeze the fibers, forcing the food's water content out of the ruptured cell walls. Quickly freezing the foods produces ice crystals that are small, and thus do not cause damage to the fibers of the food. Specifically, this is because ice crystals only form between 31 and 25 degrees F. The longer a food item spends in this temperature range, the more ice crystals will form. The key to IQF is speeding the food through this 31 to 25 F temperature zone as quickly as possible.

For example, it might take ten hours to freeze a package of fish via conventional freezing i.