Refreezing: meaning, definitions and examples
❄️
refreezing
[ rɪˈfriːzɪŋ ]
food preservation
Refreezing refers to the process of freezing food again after it has previously been thawed. This method is often used to preserve food that was not completely used after initial thawing. It is important to note that refreezing can sometimes affect the texture and flavor of the food. Additionally, food should be refrozen only if it was thawed in the refrigerator and not at room temperature, as harmful bacteria may develop. Overall, while refreezing is possible, proper handling and timing are crucial to ensure food safety.
Synonyms
double freeze, re-chill, refreeze.
Examples of usage
- I safely refroze the leftover chicken.
- After defrosting, you can refreeze certain foods if handled correctly.
- Do not refreeze foods that have been left out at room temperature.
Translations
Translations of the word "refreezing" in other languages:
🇵🇹 recongelamento
🇮🇳 फिर से जमाना
🇩🇪 Wiedergefrierung
🇮🇩 pembekuan kembali
🇺🇦 повторне заморожування
🇵🇱 ponowne zamrażanie
🇯🇵 再凍結
🇫🇷 refroidissement
🇪🇸 refriado
🇹🇷 yeniden dondurma
🇰🇷 재냉동
🇸🇦 إعادة التجميد
🇨🇿 znovu zmrazení
🇸🇰 znovu zmrazenie
🇨🇳 重新冷冻
🇸🇮 ponovno zamrzovanje
🇮🇸 afturbindun
🇰🇿 қайта қатыру
🇬🇪 მחדש გაყინვა
🇦🇿 yenidən dondurma
🇲🇽 recongelamiento
Etymology
The term 'refreezing' is derived from the prefix 're-' meaning 'again' and the verb 'freeze' which comes from Old English 'frēosan', indicating the action of becoming hard or solid due to low temperature. The modern understanding of refreezing emerged with advancements in food preservation techniques, particularly in the 20th century, as refrigerators and freezers became common household appliances. This enabled people to store perishable items for longer periods. As a result, terms like refreezing became important in discussions about food safety and quality. The practice has significant implications in the culinary arts and food manufacturing, contributing to how we manage leftovers and plan meal prep.