Freezing is a physical process in which a liquid changes into a solid after losing sufficient heat energy. It is one of the key phase changes of matter and occurs when the temperature of the liquid reaches or drops below a specific value called the freezing point. [1-4]
Freezing begins as a liquid’s temperature drops, causing molecules to lose kinetic energy and slow down. At the freezing point, molecules arrange into a more ordered, rigid structure, forming a crystalline lattice like ice from water.
Preventing ice crystals from forming in undesirable locations is a constant challenge. We add salt to icy roads, and we put antifreeze (a mixture of ethylene glycol and water) in our cars' radiators ...
But this can be understood since heat must be continually removed from the freezing liquid or the freezing process will stop. The energy released upon freezing is a latent heat, and is known as the enthalpy of fusion and is exactly the same as the energy required to melt the same amount of the solid.
To preserve high-quality frozen foods it is important to understand the freezing process.
The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.
Think of freezing as a way to preserve freshness rather than merely avoiding spoilage. In other words, freezing food when it's at its peak of freshness will give you a better result after you thaw it.
Freezing is one of the simplest and least time-consuming methods of food preservation. Under optimal conditions, freezing is the best form of food preservation in terms of retaining nutrients, flavor, and texture.