Freezerburns

Freezerburns

Freezerburns is a condition that occurs when frozen food is damaged by dehydration and oxidation, due to air reaching the food. It is generally caused by food not being securely wrapped in air-tight packaging.

Causes

Freezerburns occur when the water molecules within food migrate to the coldest place in the freezer. This typically happens when food is not properly sealed before being stored in the freezer. The surface of the food, being exposed to the cold, dry air inside the freezer, loses its water molecules and becomes dehydrated. This process is also known as sublimation.

Effects

The effects of freezerburns on food are primarily aesthetic and do not pose a health risk. The affected areas of the food item may appear dry and shriveled with a greyish-brown leathery spot. This is due to the dehydration and oxidation caused by the cold air. While the food remains safe to eat, freezerburns can cause a change in the flavor and texture of the food, making it less appetizing.

Prevention

Preventing freezerburns involves reducing the food's exposure to air. This can be achieved by using air-tight containers or freezer bags, and removing as much air as possible before sealing. It is also recommended to store food in smaller portions, as this reduces the amount of time the food is exposed to air during defrosting.

See Also

• Food preservation
• Food storage
• Frozen food