Question
__________ is the dehydration that may accompany the freezing process.
This question was previously asked in
CUET PG 2026 Agri-Business Management Question Paper (25-Mar-2026) (Shift 2)
The correct answer is
Freezer burn
Freezer Burn Explained: Dehydration During Freezing
The term that describes dehydration accompanying the freezing process is Freezer burn.
Understanding Freezer Burn
- Freezer burn occurs when ice crystals on the surface of frozen food sublimate (turn directly from ice to water vapor) during storage.
- This process leads to localized dehydration, resulting in dry, discolored, and often leathery patches on the food's surface.
- It is a direct consequence of moisture loss from the food during the freezing and frozen storage period.
Why Other Options Are Incorrect
- Recrystallization: This refers to the change in size and shape of ice crystals within frozen food, potentially affecting texture, but not directly describing dehydration.
- Syneresis: This is the process where a gel or colloid separates and expels liquid, common in dairy or protein gels, and is not primarily associated with dehydration during freezing.
- Oxidation: While oxidation can occur in frozen foods and contribute to quality loss (like discoloration), it's a chemical reaction and not the specific term for dehydration caused by ice sublimation during freezing.
Therefore, Freezer burn is the most accurate term for dehydration that accompanies the freezing process.
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