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Why do items I freeze get full of ice crystals? 

There are several possible reasons: Temperature in freezer is too high or fluctuates. Temperature should be zero degrees or lower. Slow freezing produces larger ice crystals in food than rapid freezing. Larger crystals cause more damage to cell walls. Overloading your freezer causes a long, slow freeze.       



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009




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