Definition: Surface dehydration and oxidation of frozen products caused by exposure to air, appearing as white or grayish-brown dry patches. Caused by improper packaging or temperature fluctuations.
Why It Matters::
- Reduces product quality (texture, appearance, flavor)
- Indicates temperature abuse or poor packaging
- Not a food safety issue but causes economic loss
Prevention:
- Proper vacuum packaging or air-tight wrapping
- Minimize temperature fluctuations
- Maintain consistent -18°C or colder
Related Terms: Temperature Cycling, Packaging Quality, Temperature Stability