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/sci/ - Science & Math

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File: 645 KB, 1219x1636, FreezerBurn.jpg [View same] [iqdb] [saucenao] [google]
1124380 No.1124380 [Reply] [Original]

Okay /sci/borgs...

Give me a chemical compound that can stop freezer burn from occurring but is still food safe.

Preferably in the form of a spray.

Get to work.

>> No.1124389

Water

>> No.1124418

>>1124389
That would only make it worse...Unless you mean immerse the food in water. How would that work for ice cream?

I'm looking for something that I can spray on to the ice cream before I put the lid on that will keep it from getting freezer burned.

>> No.1124501

>>1124418
What the fuck is wrong with your freezer that it's burning ice cream through a container?

>> No.1124761

>>1124501
Nothing. The sublimation of moisture in food is normal in any freezer. I just don't eat ice cream all the time, so the ice cream gets freezer burned if it's kept in there for more than a week or two.

>> No.1124765

salt water

>> No.1124768

vacuum seal bags faggot

>> No.1124771

>>1124761
maybe turn your freezer down? I've never seen that happen in mine.

>> No.1124780

>>1124768
Yeah...I'll just scoop all my ice cream into a vacuum seal bag every time I get a bowl. Thanks anon. You're the shit!

>> No.1124785

dehydrate your food

>> No.1124787

Vacuum sealed FREEZERS.

>> No.1124789

>>1124761
Get smaller things of ice cream.
Or just stop eating it altogether. Shit's terrible for you.

>> No.1124799

>>1124380
Salt decreases freezing point of water. Use it fool.

>> No.1124808

>>1124761
That's happening because you're letting air into the bag when you seal it. That's how the "Frost" occurs - you're either concealing the ice cream with air or you're leaving the freezer door open which creates the freezer burn.

Find a way to seal the bag with as little air as possible and then when you place it in the freezer, make sure your freezer is properly shut.

>> No.1124817

>>1124771
Yeah that might work to extend the life of food, but eventually some sublimation will occur.

>>1124765
I thought of this, but long term, there will be freezer burn and salty ice cream. Something that is flavourless and odourless would be ideal.

I'm looking for a solution that can be marketed as a spray on food preservative that is specifically designed to work at low temperature. Some sort of shellac that is thin enough to be sprayed on food, yet thick enough to create a covering layer.

>> No.1124824

Throw in a dessicating packet (make sure its not torn or anything) with the shit you want to not freeze burn

>> No.1124828

>>1124817
I'm sure there's a laboratory full of people working on this right now.

>> No.1124829
File: 205 KB, 493x1589, liquid.jpg [View same] [iqdb] [saucenao] [google]
1124829

>>1124817
Try liquid laminate. May be toxic though...

>> No.1124856

>>1124824
That's a good idea. Maybe a food grade dessicate is possible.

>> No.1124868

>>1124828
If so then I wish them all the luck. If not then some enterprising young chemist browsing /sci/ may now have a million dollar idea.

>> No.1124876

why dont we have freezers full of a sodium/calcium/water solution kinda like seawater

you could keep the water bath at like 20f and you wouldnt lose much cold when you opened the door and shit would get frozen quick and stay frozen even if the power went out for like a week

you could just put everything in vacuum sealed bags

>> No.1124909

Sodium benzoate and sulfur dioxide are used to preserve/dehydrate food.

>> No.1124921

Fukken salt everything

>> No.1125095

Just throw glycerol on it. Problem solved.

>> No.1125121

>>1124876
Shits messy and you'd require resealing things

>> No.1125145

Have you tried spraying it with PAM? That shit's like WD-40 for the kitchen.

>> No.1125241

What if you used an emulsion of organic soap and oil, and flash froze the coating to the outside. play around with the freezing point a bit so it melts around -2c and firms up nicely at around -10c. it might provide a barrier that would extend the time before it would be freezer burned.

>> No.1125247

>>1124378

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