Frysting

Frysting is the process of lowering a substance's temperature to below its freezing point, turning liquids into solids. The term is used in several Scandinavian languages and corresponds to freezing. In English contexts, frysting is sometimes used to describe the act of freezing in Nordic science and industry. It denotes a phase change from liquid to solid.

Freezing removes heat; for water the transition occurs at 0°C under standard pressure. The process involves nucleation and crystal growth; cooling rate influences ice-crystal size. Rapid freezing yields many small crystals and better texture; slow freezing forms larger crystals and more thaw damage. Supercooling can occur, delaying crystallization below the freezing point.

Applications include food preservation, where freezing slows enzymes and microbes, and cryopreservation of biological samples. Industrial uses include beverage freezing and texture modification; freeze-drying combines freezing with dehydration but is a separate process.

Thawing methods affect quality and safety; improper thawing can promote microbial growth and moisture loss. Repeated freeze-thaw cycles degrade quality and should be avoided; packaging and temperature control are important.

See also: freezing point, phase transition, latent heat of fusion, cryopreservation.