The food gives up its water content without sacrificing texture, flavor, or nutrition. Sublimation is when solid ice changes directly into water vapor without ever becoming liquid. And then the temperature is slowly raised back to normal.ĭue to the reduced pressure, the water in the food “sublimes.” Once the food is completely frozen, a vacuum pump lowers the pressure inside the chamber. Then the freeze dryer lowers the temperature inside the vacuum chamber to an incredibly low temp ( around -40deg F). But, instead of placing the food in a high temp environment, you load the racks into a vacuum chamber. Like dehydrating, you place food on large open racks to allow for air circulation. Because of this complexity, it takes dedicated, high-tech equipment to freeze dry food. The end product is completely different than “dehydrated” foods.
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