For the frozen food processors, snow formation inside the individually-quick frozen (IQF) tunnel freezer represents an annual loss that over the years can double or even triple the capital cost of the equipment. But, how does snow form inside the IQF tunnel freezer, and how can manufacturers minimize it?
Snow formation inside the IQF tunnel freezer is directly linked to the process of product dehydration, a natural physical and chemical process that consists in water loss through the product’s cell walls when it makes contact with the cold air flow during freezing. Therefore, a dehydrated product weights less after being frozen.