Flash freezing is the rapid freezing of food at very low temperatures so that ice crystals remain small, cell walls are preserved and product texture, drip loss and appearance are maintained after thawing.
In trade practice
In commercial practice, flash freezing and IQF are used interchangeably, though flash freezing sometimes refers more broadly to any high-speed freezing method including cryogenic systems. Buyers sourcing frozen berries should ask suppliers for freezing records showing the time taken to reach the required core temperature, as this is the primary indicator of crystal size and subsequent quality. Slow freezing, even if the final temperature is correct, produces larger ice crystals that rupture cell walls and increase drip loss on thawing.
In a specification
A specification may require that the product reaches the required core temperature within a defined time window after entering the freezing system, with records available on request to verify compliance.