Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of freezer burn, suitable for classroom use. Thus, the purpose of this article is to provide students and instructors alike with such an explanation, replete with visual explanations, including 2 short animations. The animations, in QuickTime format, are available as supporting information and can be downloaded for free educational use.
ASJC Scopus subject areas
- Food Science