Individual quick freezing

Individual quick freezing is modern freezing technology

1. INDIVIDUAL QUICK FREEZING PRESENTED BY ASIF AHMAD 16BTFT148

2. INTRODUCTION FREEZING is the method of food preservation Its allows preservation of taste texture and nutritional value in food The freezing process is a combination of the beneficial effects of low temperature at which microorganism can not grow Reduced the cellular metabolic reaction For preservation of food for longer periods

3. What is IQF??? IQF method involves sending the individual food item on a sort of conveyor belt into a blast chiller Food items are separate when they go in they stay separate after they have been frozen Product are individual frozen It’s also called flash –freezing

4. How ??? Before ice can form a nucleus is required upon which the crystal can grow the process of producing this is defined as nucleation freezing The material to be frozen first cools down to the temperature at which nucleation start @ pre- cooling Once the first crystal appears in the solution a phase change occurs from liquid to solid with further crystal growth

5. Why To retard the microbial growth For long shelf life Good natural color flavor and nutritive value can be retained Texture usually better than other method of food preservation

6. Types of IQF freezer

7. Mechanical IQF freezer Its based on the cold air circulation Flow from underneath the bed Piece of product in circular motion Balance the aerodynamic for optimum Efficiency varies from product to product

8. Cryogenic IQF freezer Immerse the product in liquid nitrogen Very low temperature Moving the product & avoid block or lump Continuously moving the product Good freezing result Higher production cost

9. Application Fruit & vegetable processing Meat & fish processing Ready to eat products Other cooked products

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