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For small sized fish product individual quick freezing is best done by using
EXPLANATION
Freezing Engineering & Cryoprotection
- Individual Quick Freezing (IQF) of Small Fish Products:
- Fluidized Bed Freezers: Operate by forcing refrigerated air (at $-35^\circ\text{C}$ to $-40^\circ\text{C}$) upward through a perforated conveyor mesh at a controlled high velocity ($2-5\text{ m/s}$).
- The vertical air drag suspends and fluidizes small discrete food items (such as shrimp, small fish, fish balls, diced fish fillets), freezing them individually and uniformly in $3-15\text{ minutes}$ while preventing clumping, agglomeration, or belt sticking.
- Air blast and tunnel freezers take longer and cause particle agglomeration.
- Correct Option: Option 1 (Fluidized bed freezer).
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