The statement that "food in a fridge freezes faster than the air inside" is a common misconception and is not accurate. In reality, the opposite is true: the air inside the refrigerator freezes food.
The confusion might arise from the fact that when you place warm or room-temperature food in the refrigerator, it might initially feel colder than the surrounding air. This is because the heat from the food is transferred to the surrounding air, making the air feel colder when you touch it. However, this does not mean the food is actually freezing faster than the air.
The cooling process in a refrigerator works by removing heat from the interior compartment, typically using a refrigeration cycle. The refrigerator's cooling system cools the air inside, and then the cold air circulates to maintain a consistent temperature throughout the fridge.
When you place food in the refrigerator, it will absorb the cold air's temperature over time, and eventually, it will reach the same temperature as the air inside the fridge. Once the food and the air reach thermal equilibrium, the food will not be freezing faster than the air; both will be at the same temperature.
It's important to note that refrigerators are designed to maintain a controlled and even temperature to keep food fresh and prevent freezing. However, if a specific area in the fridge has significantly colder spots, it might be due to uneven air circulation or temperature distribution, and such areas should be avoided for storing sensitive food items.