Tip & How-To about Refrigerators
Is a condition that occurs when frozen food has been damaged by
dehydration and oxidation, due to air reaching the food . It is
generally induced by substandard (non-airtight) packaging. Freezer burn
happens when air is exposed to your frozen food, and the water in both
the air and the food, or just in the food, re-distributes itself. If
the food you froze happens to have a lot of fat in it, the freezer burn
can get even worse, and actually oxidize in the dry spots, leaving what
was once a delicious roast a dry, gray piece of meat.
While freezer burn will not hurt you, it makes food look and taste a lot less appetizing. Here's how to avoid having those weird dry gray patches appear on that steak you saved for a special occasion.
There are some tips someone has to have in mind to prevent this problem.
1) Try to get all the air out of packages before you freeze them. The freezer burn will happen in those tiny pockets of air.
2) Keep the freezer door closed. If you have a family member that tends to open the freezer, then go off and do something in the kitchen while the door is still open, try to break them of the habit. This also applies to anyone who opens the door just to stare into the frozen chamber for five minutes hoping to find something to eat.
3) Let any food you do freeze cool to room temperature before you store it, but try not to let it sit for more than 30 minutes before you pack it up for storing.
4) Keep your freezer temperature constant. A few degrees below 0 are ideal. Freezer burn only happens at 1 degree and above. Lots of freezer burn can be a sign of a freezer that is on the fritz.
5) make sure all seals are closed. If you don't trust a package or you really want to make sure something doesn't get freezer burn, put it inside a second container or wrap it in tin foil.
6) Soups and stews and other liquids need some "give" in their packaging to allow for the liquid to expand and contract as it freeze and thaw. Put a piece of plastic wrap over the top of soups, just under the container cover, to let the expansion happen without exposing the soup to the air.
7) Leave space between your frozen items so the air can circulate.
8) Do not over stuff your freezer. Putting any more than 2 to 3 pounds of food for every cubic foot of freezer space is asking for freezer burn.
The chemistry behind freezer burn is called sublimation. It’s when water goes from a solid directly into a gas. You can see sublimation on a warm day after it has snowed. The water vapor rising up from the snow piles is sublimating -- going directly from a solid into a gas (water vapor) -- entirely skipping the liquid phase? www.victorwod1234.blogspot.com
Posted by Victor... on
Nov 08, 2016 | Furniture
Yes there is, in freeze-drying process they use a cold temperature
and in dehydrated food they use warm temperature. In the freeze-frying process
the fresh foods are frozen first then the moisture removed in a vacuum chamber
and since the food remains frozen during the process, the food's cell structure
Aug 09, 2012 | Camping, Backpacking & Hiking
Jul 31, 2012 | Camping, Backpacking & Hiking
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