The key to IQF quick freezing chicken is not to "lower the temperature as much as possible", but to quickly pass through the maximum ice crystal formation zone of -1 ℃ to -5 ℃, while achieving non stick monomers, low dry consumption, and stable center temperature below -18 ℃. Equipment selection, process control, and hygiene maintenance should be considered together.
1. Equipment selection should match the product form
Attention points for devices with more suitable product types
Attention points for devices with more suitable product types
Chicken cubes, chicken chunks, and chicken rice flower fluidized bed IQF/tunnel IQF rely on cold air flow for good monomer separation effect
Chicken legs, chicken wings, whole piece meat spiral freezer/tunnel freezer have a large thickness and require longer freezing time
High end conditioning products, high value-added products, liquid nitrogen quick freezing with good quality but high operating costs
Fluidized bed IQF is suitable for granular and strip-shaped products, which can allow chicken to "suspend" and freeze in cold air, reducing adhesion; But if it is a whole chicken leg or a thick cut chicken breast, the fluidized bed may not be suitable, and the spiral or tunnel type is more stable.
2. Pre treatment before freezing directly affects dryness and adhesion
It is best to do the following before putting chicken into the freezer:
Try to keep the center temperature as low as possible: pre cool fresh products to 0-4 ℃ to reduce freezing burden.
Surface free water drainage: Excessive residue of pickling solution, blood, and ice water can cause frosting, adhesion, and increase drying efficiency.
Try to have consistent specifications: uneven thickness can lead to inconsistent dryness of the same batch of products.
The packing/fabric is not dense enough: stacking too thick will block the cold air, resulting in external freezing and internal non freezing.
3. The freezing temperature and wind speed should be controlled in coordination
The common ambient temperature for chicken IQF is -35 ℃ to -40 ℃, and the freezing time is usually around 10-30 minutes, depending on the product thickness, fabric amount, and equipment air volume.
In the early stage, sufficient wind speed is needed to quickly form a surface "hard shell" and reduce water migration; However, excessive wind speed can also increase surface dryness and weight loss.
4. It is necessary to monitor the temperature in the product center, not just the temperature in the warehouse
Qualified freezing usually requires a product center temperature of ≤ -18 ℃.
It is recommended to regularly use a probe thermometer to measure the thickest position, as only the temperature at the air outlet or the temperature displayed by the equipment is insufficient. If the central temperature does not meet the standard before being released, it is easy to experience recrystallization, juice loss, and quality degradation during subsequent storage.
5. Dry consumption and yield should be calculated clearly
During the IQF process, water evaporation directly results in weight loss. Every 1% loss of moisture is a loss of saleable weight.
When debugging equipment, attention should be paid to:
Whether there is thick frost on the surface;
Is there any obvious ice crystal or blood ice after packaging;
Is the weight fluctuation of the same batch too large;
Is the loss of juice high after thawing.
6. Anti sticking is more important than "freeze hardening"
The key advantage of chicken IQF is monomer separation.
If the chicken chunks stick together after leaving the warehouse, the common reason is:
The fabric is too thick;
Insufficient fluidization airflow;
Excessive surface moisture;
The conveying speed is too fast and enters the later stage before fully shaping.
7. Defrosting and hygiene management cannot be ignored
Excessive frosting on the evaporator will significantly reduce heat transfer efficiency, affecting freezing speed and energy consumption.
Chicken is a high protein, high moisture product that is prone to residual oil and meat chips inside the equipment. It must be regularly processed
Clean the mesh belt, tray, and water collection tray after work;
Regular defrosting;
Check the sealing strip, air duct, and evaporator;
Use food grade grease to maintain transmission components;
Configure CIP or easy to disassemble and wash structure when conditions permit.
8. Quickly transfer to a stable cold storage after freezing
After freezing, it should be stored in a freezer at -18 ℃ or lower as soon as possible to avoid overheating.
Fluctuations in cold storage temperature can cause small ice crystals to merge into larger ones, making it easier to release water and firewood after thawing. It is recommended to use packaging that is resistant to low temperatures, frost, and has good sealing properties, and record the temperature and time of storage by batch.
If it is an actual selection, it is recommended to first clarify: is the product diced chicken, chicken wings, or whole chicken chunks? What is the hourly production capacity? What is the approximate temperature of the center before freezing? These three parameters can basically determine whether to use fluidized bed IQF, tunnel type or spiral type.

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