By and large, IQF is essentially a freezing and storage technology which allows for the freezing of an individual piece of product separate from the others. And this is the reason why the quality of the finished IQF frozen products are often better than what would be achieved in a cold store freezing.
By and large, the major difference there is often lies in the size and volume of the product to be frozen in which case we see the fact that cold store freezing would be most ideal for large volumes of products that are bigger in size such as packed meat and chicken while IQF is quite suitable for smaller products like fruits, vegetables, cheese, and the like. Additionally, IQF technology is seen to be better looking at the fact that it results in less formation of ice on the product. This is basically based on the fact that with IQF technology, the frozen product is frozen a lot faster and this essentially means that there will be less formation of ice crystals on the product which is so much unlike what results from a cold store freezing. By and large, slow freezing results in larger crystals of ice which has such an impact on the cells and membrane and essentially causing worse damage on the product. By and large, you should know that with cold store freezing, the deterioration on the stored food product will be one that will be irreversible and as such, even after thawing, this product’s texture will not be returned. This is not what you would have in IQF technology where we see minimal formation of ice crystals which means that there will be no damage on the cells and membrane of the product as such enabling the product keep its texture to the first defrost.
The other issue with cold storage freezing that makes it one to be wary of when it comes to food storage is in the sense of the fact that has been equally established as a fact that products from this method of storage often experience a lot of drip loss, texture loss and nutrient loss after their first defrost. These effects are all the result of the formation of the ice crystals as is often the case in cold storage freezing. But with IQF technology, the dehydration rate is significantly reduced as compared to what would otherwise be in a cold freezing storage and this basically serves to make sure that the quality of the final product is not as compromised at the end of the day.
One other key feature with IQF technology is in the fact that with it, there is no loss of color of the final product unlike what is often the case with cold storage freezing.