Freezer burn

I like to reuse small yogurt containers for freezing my egg yolks. Pour the yolks into a clean container, cover, and either wrap well with plastic wrap or fit into a freezer bag (this thoroughly insulates the yolks so they won t get freezer burn). You can freeze egg yolks for up to 1 month. When you re ready to use them, allow them to come to room temperature by defrosting them in the refrigerator overnight. 

To my dad, Zalman. I love you so much, and thanks for all your support and bad jokes. Along with mystepmom, Elizabeth, I know you would love each bite even with freezer burn ... 

Some solid substances can change to the gaseous state directly, without melting first. The process by which particles of a solid escape from its surface and form a gas is called sublimation. For example, dry ice, solid carbon dioxide, does not melt but sublimes. Ice also sublimes. Some molecules in ice leave the surface and become water vapor. Sublimation of ice is the reason that food stored for a long time in a freezer becomes freezer burned. 

Animals should be observed as necessary to insure that there is minimal loss due to cannibalism or similar management problems. Where possible, necropsy must be performed soon after an animal is sacrificed or found dead to minimize loss of tissues due to autolysis. When necropsy cannot be performed immediately, the animal must be refrigerated at temperatures low enough to minimize autolysis and not cause freezer burn. If histopathological examination is to be conducted, tissue specimens should be placed in appropriate fixative when they are taken from the animal. 

FREEZER BURN - Condition applied to food which has not been properly wrapped and that has become hard, dry and discolored. 

Freezer burn occurs when frozen food undergoes dehydration due to improper packaging. The humidity level in a freezer is usually quite low, so if food is not stored in airtight packaging, water in the food can be drawn out into the freezer atmosphere by sublimation. Also, because the food is exposed to air, oxidation can occur, though at the lower temperatures in a freezer, these reactions are quite slow. Thankfully, although freezer burn looks nasty it s not a food safety concern, it just causes discoloration. 

Freezer burn is caused by the escape of water molecules from food stored at very cold temperatures. When moisture is lost from a food in this way, it becomes dried out and covered in frost. 

The solid-gas equilibrium line represents those conditions of pressure and temperature where sublimation occurs. For HjO, obvious sublimation occurs at pressures lower than those that are normally experienced. (Sublimation of ice does occur slowly at normal pressures, which is why ice cubes get smaller over time in your freezer. The so-called freezer burn of frozen foods is caused by sublimation of ice from the food. This is why it s important to wrap frozen food tightly.) Flowever, for carbon dioxide, normal pressures are low enough for sublimation. Figure 6.4 shows a phase diagram for CO2, with the 1-atm position marked. Liquid CO2 is stable only under pressure. Some gas cylinders of carbon dioxide are high enough in pressure that they actually contain liquid CO2. 

In many cases, the same statement applies if the system has a solid phase that does not completely fill the system. Freezer burn is one example of this happening to solid H2O. 

Those leathery, brownish patches and wrinkled, crystallized spots on frozen foods are caused by a combination of dehydration and oxidizcition. Freezer burn isn t harmful it just doesn t taste good. Airtight packaging helps stave it off, and some experts recommend freezing water in open, plastic containers in your freezer to maintain humidity. 

Uses Emulsifer, stabilizer, suspending agent for ice cream, sherbets, soft drinks, bakery jellies, prevention of freezer burn freeze/thaw stabilizer for lemon pie fillings textile print paste thickener paper sizing agent Features Food-grade Properties Water-sol,... 

---