Frozen vegetable freezer burn
The Scientific Reason Freezer Burn Happens
By Aimee Lamoureux
Freezer burn can be identified by a telltale layer of ice crystals that form over the top of the food item when refrigerated, causing meat to turn dull gray, and causing vegetables and fruits to become rough and shriveled. It also impacts the taste and texture of the food, making it tougher to chew and giving it a bland and dry taste.
Freezer burn takes place when the outer layer of the food loses moisture due to its exposure to the cold air inside the freezer. Over time, the frozen water molecules undergo sublimation — a process in which the solid ice changes into a gas — causing a layer of ice crystals to coat the food, which will become dehydrated, dry, and shriveled.
To avoid freezer burn, make sure that the food has cooled down completely before putting it in the freezer, thereby preventing excess steam from being trapped along with the food, which can cause more ice crystals to form. It’s also important to wrap the foods tightly and store them in air-tight, freezer-safe containers, ensuring no excess air is trapped inside the package.
Lastly, the longer that food sits in the freezer, the more likely it is to develop freezer burn, so it is a good idea to use or toss any items that may have been in there for too long. That said, foods with freezer burn are still safe to eat; these foods can be defrosted and heated up, or the affected sections can be cut away before the meal is reheated.