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Cold Knowledge: The Science Behind Freezing Food We all know that we can store food in a freezer and it will stay fresh for much longer. But have you ever wondered how exactly freezing works? Here are some cold, hard facts about the science behind freezing food. Freezing involves lowering the temperature of food to below its freezing point, which is when the liquid becomes solid. This is achieved using a freezer, which typically operates at a temperature of -18°C or lower. At this temperature, the water molecules in food become less mobile, which slows down the growth of microorganisms that can cause spoilage. But why does food sometimes develop freezer burn, that unsightly white or gray film that appears on frozen food? Freezer burn occurs when water molecules in the food are able to escape and recondense on the surface. This happens when the food is not properly stored, either because it was not tightly wrapped or the temperature in the freezer fluctuated too much. The loss of moisture can result in alterations to the texture and flavor of the food. Interestingly, not all foods freeze equally well. Some foods, like meats and vegetables, freeze better than others, like fruits and dairy products. This is because fruits have a high water content and can become mushy when frozen, while dairy products can separate and lose their creamy texture. On the other hand, meats and vegetables freeze well because they have a lower water content and are more resistant to freezing. When it comes to thawing frozen food, there are two safe methods: in the refrigerator or in cold water. Thawing food at room temperature is not recommended, as it can promote bacterial growth. Slow thawing in the refrigerator is the best method, as it allows the food to defrost evenly and avoids the risk of bacterial growth. For quicker defrosting, you can also thaw food in cold water, as long as you change the water every 30 minutes to prevent the temperature from rising. One thing to note is that once food has been thawed, it should not be refrozen unless it has been cooked first. This is because thawing and refreezing can promote bacterial growth and compromise the safety of the food. In conclusion, freezing food is a simple and effective way to extend its shelf life, but it’s important to understand the science behind it in order to properly store and thaw the food. With these cold, hard facts, you can keep your frozen food fresher for longer and avoid freezer burn.