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Thread: Scientists are trying to figure out how to prevent freezer burn...

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    Arrow Scientists are trying to figure out how to prevent freezer burn...

    Scientists are trying to figure out how to prevent freezer burn...

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    Open the freezer door and there, way in the back, may be an old carton of ice cream growing spikes of ice. Or a forgotten frozen lasagna covered in icy crystals. Or drying of meat surfaces if not well covered.

    People sometimes call this phenomenon “freezer burn,” and it happens when tiny ice crystals on the food’s surface evaporate directly into vapor without first going through the liquid water phase – a process scientifically termed sublimation. This moisture loss can leave the food’s surface layers dried out and discolored.

    There are artificial substances that prevent this kind of ice damage, but few of them are safe to eat. So along with fellow University of Tennessee and Oak Ridge National Laboratory scientists, I’m working for the next three years under a $550,000 grant from the National Science Foundation to identify safe “bio-based” options – materials already found in nature, including substances derived from the natural human digestion process when food is consumed.
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    https://theconversation.com/freezer-...tm_source=digg
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    Quote Originally Posted by DGUtley View Post
    Scientists are trying to figure out how to prevent freezer burn...

    Attachment 41915

    Open the freezer door and there, way in the back, may be an old carton of ice cream growing spikes of ice. Or a forgotten frozen lasagna covered in icy crystals. Or drying of meat surfaces if not well covered.

    People sometimes call this phenomenon “freezer burn,” and it happens when tiny ice crystals on the food’s surface evaporate directly into vapor without first going through the liquid water phase – a process scientifically termed sublimation. This moisture loss can leave the food’s surface layers dried out and discolored.

    There are artificial substances that prevent this kind of ice damage, but few of them are safe to eat. So along with fellow University of Tennessee and Oak Ridge National Laboratory scientists, I’m working for the next three years under a $550,000 grant from the National Science Foundation to identify safe “bio-based” options – materials already found in nature, including substances derived from the natural human digestion process when food is consumed.
    Attachment 41914


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    https://theconversation.com/freezer-...tm_source=digg
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