Cooking For Engineers

[Analyticman]

I'm having a discussion with a food journalist about what happens when you freeze food, and I;m looking for some good info on this subj, of course from a scientific POV.

I never freeze any fruit, vegetables, or protein, bec. my understanding of freezing is that the water in the cells expands, breaking cell walls and allowing water in the food to leak out. That causes a significant drop in taste and texture, in my experience and reading.

Can anyone refer me to any good-quality info on this matter? Tnx. And tnx to all who participate here for making this such an interesting site and forum.