Freezing occurs when a liquid is cooled and turns to a solid. Eventually the particles in a liquid stop moving about and settle into a stable arrangement, forming a solid. If a gas is cooled, its particles will eventually stop moving about so fast and form a liquid.

Note that melting and vaporization are endothermic processes in that they absorb or require energy, while freezing and condensation are exothermic process as they release energy.

It takes just as long for water to freeze as it takes for ice to melt, if the rate of energy release and absorption is the same. If we reduce pressure, water boils at a lower temperature and freezes at a higher temperature.

During freezing, water molecules lose energy and do not vibrate or move around as vigorously. This allows more stable hydrogen-bonds to form between water molecules, as there is less energy to break the bonds. Thus water expands as it freezes, and ice floats atop water.

Will an object (for example, a fish) weigh the same when it’s frozen compared to when it’s defrosted? Thanks for your help! A: The answer is yes to a very very good approximation, but you have to be very careful to keep the total amount of material that’s being weighed constant.

Nope. A given amount of water, when frozen, will weigh exactly the same as it did when it was liquid. An equal volume of water, when frozen, will actually weigh less than an equivalent volume of a liquid, since water actually becomes less dense when it becomes a solid.

Frozen meat weighs more than thawed meat, because the water and other liquids emerge as the meat thaws. Some meat manufacturers include an absorbent surface inside the packaging to soak up this liquid so it does not spill when the consumer opens the package.

If you buy frozen berries, you weigh them frozen. In the case of the berries, it won’t make a huge difference.

When you thaw them, is there moisture left in the bowl? Then weigh them after they have been thawed. If they don’t loose any moisture you can weigh before or after or during, freezing doesn’t change the weight.

The good news is that frozen fruits and vegetables have plenty of nutritional value. The choice between fresh and frozen requires you to weigh price and convenience as well as nutrient value. “Frozen is a great, healthy alternative to fresh, especially if your fresh produce isn’t so fresh anymore,” says Dr.

But how can I weigh them thawed without losing too much liquid? Scientifically speaking, the amount of liquid in a kilogram of fresh fruit or vegetables, versus frozen, is identical.

Freezing is a healthy way to process freshly picked fruit. Freezing does not remove the nutrients. It preserves the fiber and other nutrients in the fruit. Frozen raspberries have nearly the same amount of fiber, minerals and vitamins as fresh fruit, sometimes even more.

There is nothing like fresh strawberries in a recipe but when strawberries are unavailable frozen strawberries are a good substitution that allows you to still enjoy that great strawberry flavor. If the frozen strawberries are unsweetened, use equal amounts of frozen berries as called for fresh in the recipe.

Berries are delicious, but they’re also delicate, and they spoil quickly. While frozen fruit can’t completely replace fresh fruit, swapping in frozen berries will work perfectly well for most of your baking projects. Here are a few tips for using frozen berries in your pies, cakes, and breads.

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you’re making has a short baking or cooking time.

In most cases, you don’t want to thaw your berries before using them in baking recipes. I always roll my frozen berries in a little bowl of flour and coat them well before adding them to batters to prevent this even further. So bake away with fresh fruit straight from the farmers’ market or your freezer.

COUNTERTOP DEFROSTING Place the berries in a bowl and cover with cold water. Check in five minutes. If the berries are still frozen, drain and add fresh cold water. Do not thaw berries in hot or warm water.

Frozen fruits can often save us money, time and wasting fruit that we bought but sadly has gone bad. But more often that not we are unaware of whether frozen fruits can be consumed as they are. No, it is not.

Only thaw the amount that you are needing for a recipe. If too much fruit is thawed you may refreeze it (if it was thawed safely) but the texture will be even softer when you are using it. You can use frozen fruit to make jam and jelly. Frozen fruit will remain safe indefinitely as long as they stay solidly frozen.

If you thaw frozen berries most of them will be very soft and almost puree like. They aren’t that pleasure to eat anymore as such. However, they do still contain all the sugars and flavors from the fresh berries.

What to do with frozen fruit, according to two nutrition experts

1. Make fruit compote. If you need a sweet topping for things like yogurt and pancakes, use frozen mixed berries to make fruit compote.
2. Have them as a snack.
3. Add flavor to your water.
4. Make ice cream.
5. Mix up a vinaigrette.
6. Make berry pancakes.
7. Make freezer fudge.

Since the bugs that emerge from the berries are the larval stage of a fly, these aren’t technically worms… they’re maggots. It’s pretty much the same method that you would use to remove worms from cabbage or broccoli.