Individual quick freezing (IQF) is commonly practiced in:

✅Explanation:
Individual quick freezing (IQF) is a freezing method where individual pieces of food are frozen rapidly. This method is particularly suitable for small, uniform items like peas, ensuring that each pea freezes quickly and individually, preventing them from clumping together. IQF helps preserve the quality, texture, and flavor of the peas, making them ideal for various culinary applications.

• Why IQF is Ideal for Peas:
Small size: The small size of peas allows for quick and even freezing.
Uniformity: Peas have a relatively uniform shape, making them suitable for the IQF process.
Minimal damage: IQF minimizes damage to the peas' cellular structure, preserving their quality and texture.
Convenience: IQF peas are easy to store, portion, and use in various recipes.

🛑 Additional Information:::

• Benefits of IQF for Peas:
Prevents Clumping: Ensures that peas can be easily separated, even after freezing.
Retains Quality: Preserves the texture, color, and nutritional content.
Convenient Storage: Easier for consumers to use specific portions without defrosting the entire batch.

• Related Terminologies:
IQF: Individual Quick Freezing – a freezing method where individual pieces of food are frozen rapidly.
Blast freezing: A rapid freezing method that uses cold air circulation to freeze food quickly.
Fluidized bed freezing: An IQF method where food particles are suspended in a stream of cold air, allowing for even freezing.
Cryogenic freezing: A rapid freezing method that uses extremely low temperatures, such as liquid nitrogen or carbon dioxide.