Individual quick freezing is a processed use to preserve whole or partial fruits for long-term storage and transportation.
Fruits are typically washed, cleaned and sorted to remove contaminants (twigs, leaves, residual soil etc). Where required, the fruit may then be chopped or diced to the required size, but many smaller fruit (e.g. Berries) are frozen whole.
The prepared fruits are then transferred to a freezing chamber or tunnel and held at very low temperatures (often -30 to -40°C). This freezes the fruit very quickly, minimising damage caused by slow formation of large ice crystals within the cells of the fruit and ensuring that each piece remains separate ("individual"), making it much easier to use the product when required as it can then be added to many recipes without needing to defrost first, which may potentially damage the fruit and allow microbiological growth to occur.
Note that freezing fruit in a typical storage freezer at -18°C would take much longer, causing it to adhere to other pieces and resulting in a large aggregated block of fruit. In addition to potential damage during the slower freezing process, fruit frozen in this manner would also require defrosting prior to use, which in addition to allowing the development of any microorganisms present on the product may also damage the structure of the fruit and lead to a mushy texture and poor definition of individual fruits or pieces thereof.