Glossary

TYPES OF FREEZING

Individual Quick freezing (IQF) is used for each shrimp piece, efficiently preserving the properties and structure of the products at the time of defrosting.

Through a conveyor belt with a blast of cold air, the shrimp is rapidly and immediately frozen from the inside out. This process ensures that the ice crystals formed within the tissues are microscopic, preventing damage to the cell walls.

IQF freezing allows for the consumption of the product in portions without the need to defrost the entire packaging.