Frozen foods have high nutritional value and good quality product. In fact, some frozen vegetables such as corn, beans, green peas may be superior in flavor to fresh produce is witnessing a rise in demand. The high quality of frozen food is mainly due to innovation and development of technology is known as Individual quick-frozen (IQF) method. Water turns into ice crystals around 30-25degree Fahrenheit or -1 to -4 degree Celsius and final product dose not frozen into solid form with maintain its quality. Furthermore, IQF technology is used for preservation of vegetable and vegetables-based products, food sustainability, vegetable transportation and others which is gaining popularity in food processing industry.