Expiry dates on food

Sliver · 28 Apr 2018 at 08:08

dowie said:
... you're not increasing the water content and the air in the container has nothing to do with this.

Wrong. Air in the container will have a water content which will freeze out when frozen and then thaw when unfrozen to leave a slight increase in water content.

dowie · 28 Apr 2018 at 08:13

Sliver said:
Wrong. Air in the container will have a water content which will freeze out when frozen and then thaw when unfrozen to leave a slight increase in water content.

This has little to do with it changing consistency. I'm not sure that you're correct there either re: after defrosting. But regardless it is pretty irrelevant.

Sliver · 28 Apr 2018 at 08:16

dowie said:
I'm not sure that you're correct there either re: after defrosting.

I'm right. Google it. Air is not dry, it has a water content that can freeze out.

Glaucus · 28 Apr 2018 at 09:47

itchy said:
Suspension of a liquid still happens in milk as its solute in the fat of the milk, but as we know oil and water don't mix, hence the comment about it smashing protein and structure up.

jus stop, it's clear you haven't got a clue, when you started about increasing water content and its been a bomb shell of errors since then.

dowie · 28 Apr 2018 at 11:53

Sliver said:
I'm right. Google it. Air is not dry, it has a water content that can freeze out.

You're not. No one is disputing that the humidity of the tiny bit of air in the milk will decrease upon freezing - it will also increase (through evaporation) when the temperature rises. Main thing though is that it is utterly irrelevant, it has nothing to do with the milk changing consistency.

Rich1988 · 28 Apr 2018 at 14:32

itchy said:
Freezing anything will increase water content, it could be air in the container or the structure of the frozen produce.

You cannot freeze lettuce and cabbage for example as it screws it up. When frozen it brakes the molecular structure up.

Lettuce is mostly water, as is cabbage. Freezing it does not increase the water content it just damages the cells within the plant and causes them to burst, because water exapnds as it freezes. When you defrost it you are left with a watery mush because the cell walls have broken and released their water.

Sliver said:
I'm right. Google it. Air is not dry, it has a water content that can freeze out.

You're correct in that statement, the rest not so much. depending on the relative humidity of the air it may have lots of water in it. However freezing it wont add any liquid to the water. As air cools the amount of air it can hold reduces. air at 50% RH humidity at 15 degrees will hold a lot more water than 50% RH humidity air at -18. This water precipitates out the air and will freeze on the container wall. However when you defrost it, the air heats up again and is therefore able to hold more water as a result. The water that precipitated out of the air in the container will return into gaseous form and you will be left with basically identical proprotions of water/air as before.