Kitchen Chemistry: Big Freeze

The chemistry behind freezing food!


Fridges and Freezers are a brilliant way to keep food fresh!

Bacteria are tiny organisms that turn food into mush. Cold temperatures slow them down.

In the icy freezer, bacteria are frozen, and that’s why things stay fresh for weeks – or even months!

FreezerSome things – like fruit and vegetables – aren’t so good to freeze. This is because of the way they contain water. When water freezes, it expands – that means it gets a bit bigger. The water inside the fruit or veggie’s cells expands and this breaks the cells walls – making it all soft and soggy when defrosted.

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