Tag: Drip loss

Freezing alters the cellular structure of vegetables, which can lead to increased water release during cooking. This article examines the science behind this phenomenon and how to best prepare these convenient foods.

According to food science research, the physical process of freezing does not fundamentally alter a food's mass. However, the weight of food can appear to change when frozen, primarily due to moisture loss during storage and thawing, a common phenomenon known as freezer burn. This article explains the scientific reasons behind these changes, differentiating between true mass and apparent weight fluctuations.