As the food heats, the freeze dryer is extracting any remaining water vapor. No matter what make and model of freeze dryer you ultimately purchase, it’s sending food through all three of these phases in order to get it completely dry. This is the final phase of the freeze drying process. This process removes most of the moisture from the food, but it’s not entirely dry by the time the sublimation process is complete. The freeze dryer will then extract the water vapor leaving the food mostly dry. The now frozen food is in an airtight vacuum which lowers the pressure causing the ice to instantly vaporize. Sublimation is achieved by freeze drying thanks to the vacuum that these devices create. This allows the freeze dryer to extract the moisture from the food you’re trying to preserve. In our case, your freeze dryer is turning ice crystals directly into water vapor without them ever melting. Sublimation is the scientific term for when a solid converts directly into a gas without entering its liquid state. I know I’ve mentioned sublimation a few times, but this is really what makes freeze drying so unique. This is necessary to achieve the near total dryness that we see with freeze-dried products. Large ice crystals destroy the cell walls of food products and render them mushy and jeopardize their texture and nutritional value.īy freezing foods rapidly, ice crystals stay small which preserves the quality of the final product.Ī freeze dryer takes the temperature of food far below what a conventional refrigerator or freezer is capable of. A freeze dryer rapidly lowers the temperature of food so that large ice crystals can’t form. The freezing is the most important step in the entire process. ![]() In a basic sense, a freeze dryer rapidly freezes a food product and then creates a vacuum that allows it to remove water through the process of sublimation. A home freeze dryer works in the same way that a commercial freeze dryer operates.
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