What attribute of a typical home freezer results in the formation of large ice crystals in frozen foods?

The formation of large ice crystals in frozen foods is most closely associated with the auto-defrost cycle of a typical home freezer. The auto-defrost cycle involves periodic heating of the evaporator coils to prevent ice buildup. During this cycle, the slight warming of the frozen food allows moisture to migrate to the surface and freeze again once the cooling resumes. This process can lead to larger ice crystals forming on the food because the moisture doesn't freeze immediately, allowing for more extensive crystal growth.

When food is frozen quickly, smaller ice crystals form, which is preferable for maintaining texture and quality. An auto-defrost cycle causes fluctuations in temperature that encourage larger crystals to develop, ultimately impacting the food's texture and quality.

Other factors, such as the amount of heat from compressors or moisture content, may contribute in different ways to freezer operation or food preservation, but it is the specific nature of the auto-defrost cycle that leads to the formation of larger ice crystals.