Innovation & Development

Project for Foodstuff Frozen via IQF process

IQF (Individual Quick Frozen) – Individual quick freezing process is rapid freezing of foodstuff at -42 °C individually without giving any harm to their natural content. Since the natural building of foodstuff deteriorates and their cell membrane cracks under long freezing process, their nutritional value decreases and also microbiological deteriorations occur. The important feature of freezing with IQF is ultra-rapid freezing of foodstuff at 5 °C. This technique is designed to freeze foodstuff without using any additives and thus to alt deterioration.

Presently, within the frame of project, we are monitoring market researches and especially production studies on pomegranate seed production.