Fryse

Fryse is a term used in Danish and Norwegian as the infinitive form of the verb meaning to freeze. It denotes the act of turning a substance from liquid into a solid by lowering temperature. In everyday language fryse is used to describe weather conditions, food preservation, and laboratory or industrial cooling. For example, water fryse at 0 degrees Celsius under standard pressure, and foods are often frozen to extend shelf life.

The word is part of the Germanic language family and shares an origin with the English verb freeze. Linguists trace fryse back to Old Norse frysa and to Proto-Germanic roots related to freezing across Germanic languages.

In scientific and culinary contexts, fryse relates to related terms such as freezing point—the temperature at which a liquid becomes a solid—and freeze-drying, a dehydration process conducted by freezing and then reducing surrounding pressure. Across Danish and Norwegian usage, fryse appears as the standard verb for the cooling process, with various derived forms used to describe states and actions associated with freezing.