recongeler

Recongeler is a French verb meaning to freeze again after something has thawed or melted. It is formed with the prefix re- attached to congeler (to freeze). The term is used in a range of contexts, from household food storage to weather-related processes where a substance returns to the solid state after a prior thaw.

Etymology and usage. The word comes from congeler, which itself relates to gel, or ice. The prefix re- signals repetition. Recongeler appears in everyday language as well as technical discussions, including kitchens, grocery logistics, and meteorology or climate-related contexts where surfaces or materials refreeze after melting.

Food safety and quality. In food handling, foods thawed safely in a refrigerator may be refrozen, but quality often declines due to moisture loss and the formation of ice crystals. Foods thawed at room temperature should not be refrozen because of the risk of bacterial growth. When freezing is repeated, both texture and flavor can be affected, so guidelines typically advise minimizing repeated freezing cycles.

Other contexts. On roads, pipes, or exposed surfaces, refreezing describes ice forming again after melting, which can affect driving conditions and infrastructure. In manufacturing and scientific settings, controlled recongélation may be used to stabilize or restore properties of certain materials. Related terms include congeler (to freeze), dégeler (to thaw), gel (ice), and congélation (freezing/ice formation).