What term describes damage to food caused by dehydration and oxidation due to air exposure?

The correct term for damage to food that occurs due to dehydration and oxidation as a result of exposure to air is indeed "freezer burn." Freezer burn typically manifests as dry, white patches on frozen food, which can happen when food is inadequately wrapped or sealed before being placed in the freezer. This exposure allows moisture to escape from the food, leading to dehydration, while also enabling oxidation that can alter the flavor and texture of the food.

This term specifically relates to the effects of freezing and air contact on food, making it distinct from other processes like overcooking, which pertains to the application of heat, or food spoilage which generally refers to the deterioration of food quality due to microbial growth or chemical changes over time. Similarly, mold growth refers to the presence of fungal organisms on food, which is a different type of degradation than what freezer burn describes.