What process causes the tough, dry patches known as freezer burn on frozen food?

Answer

Moisture sublimation from the surface

Freezer burn is a direct result of improper packaging allowing contact with air during freezing. This physical deterioration occurs when moisture within the frozen food sublimates—meaning it transitions directly from ice (solid) to water vapor (gas)—from the surface layers of the product. This removal of moisture leaves behind tough, dry, and leathery patches on the food's exterior because the water content has been effectively removed from those specific areas. Starch molecule retrogradation is responsible for staling in baked goods (another physical change), enzymatic browning involves oxidation catalyzed by enzymes, and bacterial enzyme secretion leads to slime or odor production (microbial spoilage).

What process causes the tough, dry patches known as freezer burn on frozen food?

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