Шоковая заморозка продуктов по технологии IQF - ФХ "Райский Сад"

This online resource is dedicated to the IQF (Individual Quick Freezing) technology used by the agricultural business "Raysky Sad" for producing shock-frozen fruits. The revolutionary advantage of IQF technology over previous methods is the high consumer and commercial quality of the product. IQF technology differs from traditional shock freezing by the addition of a fluidization layer - a stream of cold air - in the process. Instead of merely freezing, fruits are essentially "cooked" in the cold air, retaining their form and not sticking together. The quick freezing process, which makes fruits solid in minutes and even seconds, results in the formation of extremely small ice crystals. During subsequent thawing, these crystals do not rupture the plant cell membrane or tissue fibers, preserving the fruit's texture, taste, and aroma. Consumer benefits of IQF