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A growing demand and interest in IQF products is registered at global level due to the higher quality of these products and to the practical benefits of having separately frozen pieces. IQF is also a common pre-treatment for freeze-drying food because both processes preserve the size, taste and cell structure of the food better than methods like traditional block freezing or air drying respectively.

The colour pigment of the hair is destroyed by the cold branding. After the freeze brand is applied, the branded area will swell the same as with frostbite.

Sorba-Freeze Foam Insulated Envelopes set new standards in the chilled packaging market providing you with the perfect solution for shipping [...]

How I Freeze Beets
Kevin Lee Jacobs, A Garden for the House
1. Trim all but 1/2-inch of leaf-stems from beets; scrub beets clean under running water.
2. Set beets in a big pot, then add enough water to cover them.  Bring the water to a boil over high heat. Reduce heat, cover the pot, and let the beets simmer until tender — about 20 minutes for small roots, and 45 minutes to an hour for large roots. Beets are sufficiently cooked when they can be  pierced with a fork.
3. Plunge the beets in a big bowl of ice water for about 10 minutes, or until they are cool enough to handle.
4. Slice off ends of beets. Then peel them, by simply rubbing your hands against each beet.
5. According to preference, either slice or dice the beets. Do not leave them whole.  Whole beets, in my experience, do not freeze well.
6. Label zip-lock-type freezer bags as to content and date. Then fill the bags with beets. I like to fill quart-size bags as single servings.
7. To avoid freezer-burn, expel air from bags with a vacuum sealer. Or, insert a straw at the end of a bag; seal up to the straw. Suck the air out, remove the straw, and then seal the tiny opening.
8. Freeze for up to one year.

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