Freeze

: Avoid freezing mayonnaise, gelatin, or crumb toppings (like those on casseroles), as they often become soggy or separate upon thawing .

: Preserving plasma and medical samples for research. Freeze

: While freeze-drying extends shelf life by lowering water activity to below 0.85, it does not kill bacteria ; microorganisms simply go dormant and can reactivate if moisture is added back. 3. Food Preservation & Storage : Avoid freezing mayonnaise, gelatin, or crumb toppings

: Whole tomatoes (for cooking), ginger, garlic, wine, nuts, and even pizza dough. : Unique among most substances, water expands when

: Common instances include water turning into ice cubes, sea ice forming, or melted candle wax hardening as it cools.

: Unique among most substances, water expands when it freezes, which can lead to practical issues like frozen and burst water pipes . 2. Freeze-Drying Technology