Zeal Aqua is dedicated to achieving its vision of becoming a fully self-integrated aquaculture company, and one of the ways we are working towards this goal is by constructing a state-of-the-art shrimp processing plant. This plant will be equipped with the latest freezing facilities, including Blast Freezing, Plate Freezing, IQF (Individual Quick Freezing).
By having this facility, we will have an edge over our competition and be able to achieve better quality of our frozen products. We have strategically located our Processing Plant close to our existing High Tech Farms, which will be beneficial for both ourselves and our clients. This will allow us to freeze the shrimp as fast as possible after they are harvested from the ponds, which will help to maintain the freshness and quality of the shrimp.
In short, The state-of-the-art shrimp processing plant with the latest freezing facilities such as Blast Freezing, Plate Freezing, IQF will give Zeal Aqua an edge over the competition and help us to achieve better quality of frozen product, increase production capacity and efficiency, and ensure that our shrimp is of the highest quality and meets or exceeds international standards.
Blast Freezing, Plate Freezing, and IQF (Individual Quick Freezing) are three different techniques for freezing shrimp. Each method has its unique advantages, and the choice of method will depend on factors such as the product’s characteristics, the required shelf-life, and the end-use application.
IQF (Individual Quick Freezing) is a method of freezing that involves individually freezing each shrimp quickly. The shrimp is first pre-cooled and then passed through a series of belts, where it is rapidly frozen with cold air. This method is ideal for seafood products that are sold in small or individual portions, as it allows the shrimp to be easily separated and used as needed without thawing the entire batch. Additionally, IQF ensures that the shrimp’s individual pieces are frozen separately, which prevents them from sticking together.
Blast Freezing is a method of freezing that involves exposing the shrimp to a blast of cold air or gas at a very high velocity, typically between -30°C and -40°C. The cold air or gas is circulated around the shrimp, which quickly freezes it. This process is ideal for seafood products that require a long shelf-life, as it freezes the product quickly, preventing the formation of ice crystals, which can damage the product’s texture and flavor. Blast Freezing also helps to preserve the product’s nutritional value and color.
Plate Freezing is another method of freezing that involves placing the shrimp on a plate that is chilled to a low temperature, typically between -20°C and -30°C. The shrimp is then frozen by contact with the plate. This process is ideal for seafood products that are in large blocks or pieces, as it ensures even and consistent freezing. Plate Freezing is also a more cost-effective method than Blast Freezing, as it requires less energy and equipment.