Blanching is a process in food industries where vegetables are scorched in boiling water, removed after a brief, timed interval, and finally plunged into Nitrogen to halt the cooking process.
The problem is the green of the chlorophyll in these vegetables is there providing the green color, but small air pockets cloud the color. Blanching is a solution to this issue because a quick plunge into this boiling water bursts some outer cell walls allowing the air to escape and letting the true bright green of the chlorophyll shine through.
IQF freezing allows business owners to individually freeze a large portion of the products at the same time. The term IQF stands for "individually quick freeze." IQF is a method that does not allow large ice crystals to form in vegetable cells and since each piece is individually frozen, particles do not cohere, and the final product is not frozen into a solid block.
IQF relies on freezing the product extremely quickly. Far less ice crystals will form if the IQF process is done correctly. The formation of larger ice crystals damage the cell walls and reduce the quality of the food. IQF freezing however does not allow the process of bigger ice crystal formation to take place.
The process of ice crystallization takes place between 30 to 25º F or -1 to -4º C. IQF Freezers freeze content extremely fast, bypassing the crucial zone as quickly as possible. This causes the foods to barely have the chance to develop any ice crystals.