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Individual Quick Freezing (IQF): The Core of Modern Frozen Food Technology

  • Phan Bách Refrigeration
  • Oct 31
  • 3 min read

Updated: Nov 1

In today’s global food industry, Individual Quick Freezing (IQF) has become the backbone of modern frozen food processing. Designed to freeze each product piece separately and rapidly, IQF preserves the original texture, flavor, color, and nutrition of food — setting a new standard for product quality and safety across seafood, fruit, vegetable, and meat processing lines


Industrial IQF Freezer System for Seafood and Vegetables
Industrial IQF Freezer System for Seafood and Vegetables

  1. What Is IQF (Individual Quick Freezing)? 


IQF is a rapid freezing method that freezes individual pieces of food instead of large blocks. Unlike block freezing where products stick together, IQF ensures every item — from peas and berries to shrimp and meat cubes — is frozen separately. 

This allows for: 

  • Easy portioning and packaging 

  • Reduced clumping 

  • Improved product handling 

  • Superior thawing results 

IQF is particularly popular in seafood, fruit, vegetable, and ready-meal industries, where maintaining product individuality is crucial. 


Frozen seafood processing with Phan Bach's IQF
Frozen seafood processing with Phan Bach's IQF

  1. How IQF Works 


The IQF process begins by gently lowering the product temperature to reduce surface moisture and prepare it for fast, uniform freezing. Each piece then passes through a high-velocity cold-air zone—via conveyor belts or fluidized beds—where heat is removed rapidly. In some systems, liquid nitrogen (N₂) or CO₂ is added to accelerate cryogenic freezing and minimize ice-crystal formation, ensuring optimal texture and product quality.


IQF Frozen Shirm with Individual Freezing
IQF Frozen Shirm with Individual Freezing

Leveraging this foundation, Phan Bach integrates impingement freezing technology into its IQF solutions. This method directs high-pressure, high-speed jets of cold air directly onto the product surface, dramatically enhancing heat-transfer efficiency and reducing freezing time. As a result, products maintain superior nutritional value, natural shape, vibrant color, and fresh aroma, while minimizing dehydration and optimizing energy performance. This advanced approach allows Phan Bach to deliver consistently high-quality, premium-grade frozen products tailored for modern food-processing demands.


Impingemnet
Impingemnet

  1. Advantages of IQF Technology 


✅ Superior Product Quality — IQF minimizes cellular damage, keeping texture and flavor intact.

✅ Better Color and Nutritional Retention — Quick freezing prevents oxidation and nutrient loss. 

✅ Higher Yield — Less drip loss during thawing compared to block freezing. 

✅ Operational Flexibility — Easy integration with washing, sorting, glazing, or packaging lines.

✅ Efficient Logistics — Easier portion control, reduced waste, and consistent product standards. 

 

Pinapple Frozen with Phan Bach's IQF
Pinapple Frozen with Phan Bach's IQF
  1. Global IQF Market Overview 


According to HTF Market Intelligence, the global IQF market was valued at USD 23.1 billion in 2024 and is projected to reach USD 37.9 billion by 2033, growing at a CAGR of 5.8% (2025–2033). 

The expansion is driven by: 

  • Rising demand for convenience foods 

  • Growth in frozen fruit, vegetable, and seafood consumption 

  • Advanced cold chain logistics 

  • Sustainability initiatives in food manufacturing 


  1. Emerging Trends in IQF Technology 


  • Energy-efficient systems: combining cryogenic and mechanical cooling to reduce power use. 

  • Modular, compact IQF designs: suitable for small to mid-scale processors. 

  • Advanced air-flow management: for gentle handling of delicate products like berries or seafood. 

  • Digital monitoring & traceability: integrating IoT and smart sensors for consistent performance. 

  • Sustainability focus: reduced refrigerant emissions and recyclable components. 



 IQF Frozen Fish with Individual Freezing
 IQF Frozen Fish with Individual Freezing

 

  1. Why IQF Matters for Food Processors 


IQF is not just a freezing method — it’s a strategic tool for food manufacturers. It ensures: 

  • Consistent quality in global exports 

  • Extended shelf life without compromising freshness 

  • Compliance with hygiene and traceability standards 

For processors in seafood, fruits, vegetables, or meat industries, adopting IQF means entering the next level of automation, product quality, and global competitiveness. 

 

IQF is not just a freezing method — it’s a strategic tool for food manufacturers.
IQF is not just a freezing method — it’s a strategic tool for food manufacturers.

Looking to enhance your frozen food production line?

 Phan Bách offers customized IQF solutions designed for efficiency, hygiene, and reliability — tailored to your product needs and factory layout.


 👉 Contact us to discuss your freezing solution today. 

 
 
 

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