{"id":468,"date":"2026-10-01T07:05:28","date_gmt":"2026-09-30T22:05:28","guid":{"rendered":"https:\/\/magazine.samsammulsan.com\/glossary\/what-is-iqf-individually-quick-frozen-difference-from-block-freezing\/"},"modified":"2026-10-02T11:05:49","modified_gmt":"2026-10-02T02:05:49","slug":"what-is-iqf-individually-quick-frozen-difference-from-block-freezing","status":"publish","type":"glossary","link":"https:\/\/magazine.samsammulsan.com\/en\/glossary\/what-is-iqf-individually-quick-frozen-difference-from-block-freezing\/","title":{"rendered":"What is IQF (Individually Quick Frozen)? Difference from Block Freezing"},"content":{"rendered":"

IQF stands for Individually Quick Frozen, meaning products where raw materials are rapidly frozen in individual units. The rapid freezing and individual separation mean it’s easy to use only the necessary quantity. IQF alone cannot determine whether a product is raw or cooked, its quality grade, or the presence of glaze.<\/p>\n

\"Fish<\/p>\n

Example of seafood handled on ice. Freezing methods are distinguished by product specifications and records. This is a stock photo for illustrative purposes and does not serve as proof of Samsam Mulsan’s products, facilities, certifications, or Korean-sourced raw materials.
Photo: <\/a>Samuel C. \/ Unsplash<\/a> \u00b7 <\/a>License<\/a><\/p>\n

What does IQF describe?<\/h2>\n

FAO describes IQF products as frozen items that can be separated into individual units without thawing the entire product.[1]<\/a> Rapid freezing is advantageous for reducing the impact of large ice crystals and tissue changes, but quality also depends on raw materials, freezing conditions, packaging, storage temperature, and thawing management.[1]<\/a>[2]<\/a> Therefore, when purchasing, it is important to check not only the finished product specifications but also the processing and storage records.<\/p>\n

In purchase orders, ‘quick freezing’ refers to the freezing speed and process conditions, while ‘IQF’ refers to the characteristic of being individually quick-frozen. The method for distinguishing between these two terms can be found in The Relationship Between Quick Freezing and IQF<\/a>.<\/p>\n

How is it different from block freezing?<\/h2>\n
\n\n\n\n\n\n\n\n
\n

Item<\/p>\n<\/td>\n

\n

IQF<\/p>\n<\/td>\n

\n

Block Freezing<\/p>\n<\/td>\n<\/tr>\n

\n

Freezing Unit<\/p>\n<\/td>\n

\n

Individual oyster or small units<\/p>\n<\/td>\n

\n

Multiple units in one block<\/p>\n<\/td>\n<\/tr>\n

\n

Usage Unit<\/p>\n<\/td>\n

\n

Separate only the required amount<\/p>\n<\/td>\n

\n

Thaw by block unit<\/p>\n<\/td>\n<\/tr>\n

\n

Optimal Operation<\/p>\n<\/td>\n

\n

Small, repetitive input, batch variation<\/p>\n<\/td>\n

\n

Consistent large batches<\/p>\n<\/td>\n<\/tr>\n

\n

Key Checks<\/p>\n<\/td>\n

\n

Clumping, size, glaze<\/p>\n<\/td>\n

\n

Block weight, thawing time, remaining quantity<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

In actual selection, the first consideration is whether the thawing unit matches the quantity used per batch. For example, if 0.8 kg is used each time but the block is 5 kg, a standard for managing the remaining quantity is needed. If the entire 5 kg is used in one batch, it is necessary to calculate whether the convenience of partial use with IQF offsets the cost. You can compare heat treatment states in the IQF, Block, and Cooked Oyster Selection Guide<\/a>.<\/p>\n

Items to check together in IQF specifications<\/h2>\n