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ORIGINAL: bluepanda

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ORIGINAL: Hippiekinkster
You are correct; most everything is permeable to some extent. Permeability is the result of many factors, including lattice structure, dipole interactions, hydrogen bonding, electronegativity, pressure differential, and London forces (I'm sure I forgot something). Polymers vary in permeability depending on their macromolecular arrangements.

Well, polymer chemistry is a field unto itself. 

OK, molecular motion stops at 0 Kelvin (-273.15C ). Freezing point of pure water @  atmosphere is 0C, 273K, 32F.

Jesus. Every now and then, I forget what a friggin' brilliant mind you have, Schluss. But it never takes more than one post to remind me. You are one smart dude, buddy. Kudos!

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ORIGINAL: housesub4you

Ok what ever,

I'm just going by state regs for storing food for public use.  If you take a cooking course the first thing you learn is that freezer burn is caused by temp varation not storage container. 

I have a deep freeze in my basement, not frost free and I store meats for over a year with no problem of freezer burn.  Hell I just took out deer steaks from last season and they look great.  No special packaging just plastic bags. 

To each his own

• Most likely, your food was not tightly wrapped enabling water molecules to escape and seek a better location.
  
• Also, freezer burn is likely to occur for items stored in the freezer too long. There is a limit to how long items should be stored in the freezer. Sooner or later the water molecules will find their way out of the frozen food to a colder place in your freezer.
  
• The temperature of your freezer may have been above 0 degrees F. Freezer burn will set in from fluctuating temperatures above 0 degrees F.