hervriezen

Hervriezen is a Dutch verb meaning to refreeze, i.e., to return a substance to a frozen state after it has thawed or melted. In practice it is used for both food preservation and natural processes, and it can describe a physical phase transition brought about by falling temperatures.

The word combines the prefix her- meaning “again” with vriezen, “to freeze.” It is used in everyday language and is related to terms such as terugvriezen, which carries a similar meaning.

Applications and implications: In food safety and storage, hervriezen refers to freezing previously thawed foods again. Food safety guidelines generally note that thawed foods may be refrozen, but quality may suffer due to moisture loss and ice crystal formation; those thawed at room temperature should be cooked before refreezing. For raw meat, many guidelines allow refreezing if it has been kept refrigerated, though texture may deteriorate. In practice, refreezing is often avoided for quality reasons.

In meteorology and geography, hervriezen can describe meltwater or wet surfaces that freeze again as temperatures drop, leading to ice formation on roads, pavements, and exposed surfaces. Repeated freezing and thaw cycles can cause structural stress in materials and affect ecosystems, and they are a common factor in seasonal weather patterns.

See also: freezing, thawing, food safety, ice formation.