Deep freezing, due to the high speed of the process, ensures the formation of ice crystals of minimal size, and consequently, slight dehydration, i.e. loss of moisture.
At the same time, the frozen product retains its structure, taste and aroma as much as possible. No canning method gives such a significant result.
IQF technology stops all processes of decomposition / development of microorganisms in tissues — fruits appear on the table almost in their original form without the use of chemical biosecurity, preservatives, other processing — this is their decisive superiority over the so-called fresh fruit
