Hi
At what time/Temperature is product deemed Quick frozen. Can anyone point me in the direction of some resources - fish product.
Thanks
Hi Kdaly,
As you know, IQF Food = Individually Quick Frozen Food
https://en.wikipedia..._Quick_Freezing
afaik, only the first word has a (self evident) quantitative definition although industrially the terminology "frozen food" is typically associated with food having been processed and stored such that the product core temperature ideally attains/maintains a temperature as least as low as -18degC (approx. 0degF).
-18degC is afaik mainly, but perhaps not entirely, a convenience reference point, eg -
https://blog.liebher...er-temperature/
I speculate that the terminology IQF originated as a process time contrast to block frozen food (B/F), the latter typically being output from a non- "quick" freezing process (eg hours).and not yield individual frozen pieces.
This link implicitly suggests an (older) alternative processing distinction -
https://www.sunleaff...store-freezing/
Googling <<definition individually quick frozen iqf>> gives 70,000 hits to browse through. 
PS - some further temperature confusions discussed here -
https://www.newfoodm...but-not-frozen/
