Why do some foods freeze well and others don’t?
In: Biology
Largely depends on the water content of that food. If the water content is high (for example raw fruits) they will typically not freeze well – tend to become mushy when thawed. Why they become mushy – I am not fully clear – but it may have to do with water expanding upon freezing and damaging cell structures in the food.
Foods which have very little water content – freeze very well. For example – partially dehydrated / sun dried fruits, partially cooked / pre cooked foods like french fries etc. They do not turn **as mushy** as the watery foods.
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