Innfrysing

Innfrysing, or internal freezing, is a term used to describe the process by which water or other liquids freeze within a material or system, rather than freezing only at the surface. It occurs when the temperature of a body or region falls below the freezing point and the liquid within reaches its solid phase before the entire object has cooled uniformly. The specifics depend on heat transfer, material structure, and the presence of impurities or nucleation sites.

In materials and engineering, innfrysing can cause internal ice formation in soils, concrete, pipes, or porous media. Ice expansion can create internal pressures, leading to cracking, spalling, or frost heave and affecting structural integrity and permeability. In geoscience, it helps explain phenomena such as ice lens formation and frost heave in frozen ground.

In biology and medicine, inner freezing of tissues can occur during frost exposure. It is a major factor in frostbite, where cellular damage results from ice crystal formation and dehydration. In cryopreservation, controlled innfrysing is avoided or highly managed through rapid cooling and cryoprotectants to reduce intracellular ice formation.

In food storage and processing, innfrysing can influence texture, structure, and water migration, with manufacturers seeking to control ice formation to preserve quality.

Understanding innfrysing involves concepts of nucleation, supercooling, heat transfer, and phase transitions. Prevention and management include insulation, thermal design, and, in biological contexts, carefully designed freezing protocols.