Quick frozen technology is important to preserve the food quality an-d texture. Quicker freezing generates smaller ice crystals an-d maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature -196 ºC (-320.8 ºF). Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below -9.5 ºC (14.9 ºF), which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures.

IQF, Individually Quick Frozen. IQF foods are notable for the fact that each individual piece of food is frozen separately from all the others. The IQF technology is wildly used in frozen food, such as seafood, meat, fruits, vegetables, it is also used in the process of ice cream manufacturing.