Living · 6 pages · 12 min

Why a freezer burns food

Freezer burn is water leaving as vapor, then air oxidizing the dried surface.

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From the opening

Freezer burn is the drying and dulling of frozen food when ice inside it turns straight to vapor and escapes. The abandoned surface then meets air, so pigments and fats oxidize, which is the gray color and the stale taste. The opening covers ice turning straight to vapor, frost as water that left the food, and oxygen stale-ing the dried surface.

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Inside

Ice turning straight to vapor
Frost as water that left the food
Oxygen stale-ing the dried surface
Why a tight wrap slows it
Where the idea stops applying
A distinction worth keeping

Sources

Sublimation of ice in freezer air
Oxidation of fats and pigments after freeze dehydration

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Why a freezer burns food

From the opening

Inside

Sources

Also on the desk