Long ago. and B. I don't have the test equipment I did then. I guess what I'm saying is don't be afraid to get too technical with me in your answers. What I wouldn't give for a helium leak detector right now...
The food and pharmaceutical industries crucially rely on freeze drying for the long-term storage of products. This method enables businesses to preserve product quality, extend shelf life, and improve stability.
Our electricity was very high when we had it in AK because our electric company charged a lot, but in Texas, it’s very cheap to run. I don’t mind that I can’t freeze dry some things, as most of the things that you can’t freeze dry, you can purchase commercially or they shelf stable as is. For instance, I don’t freeze dry butter, but I do buy powdered butter. Oh, here’s one more potential con:
Over night the FDer warmed up and the next morning we had a massive puddle under it - running off the counter onto the floor. I cleaned up the mess, but the next day the puddle was even bigger. On the 3rd day it was back again just as large even though I left a large towel under the FDer.
Now that you understand the conditions, you can better understand what happened when we finally turned off our FDer after an extended use in these conditions.
With various options available in terms of size and capacity, it's crucial to assess your needs before making a decision.
Meats can be processed either raw or cooked. Thick cuts will take a long time to process, so consider thinner cuts or cutting the meats thin yourself. Just be aware that raw and cooked meats will come out of the machine looking the same so be sure to label your packages.
The pros and cons are easy to understand. In fact, there really is only one pro and it’s a huge one. YOU control the food you’re storing away for yourself and your family. Those who are willing to spend the time and money to freeze dry their own food should do so as long as they’re going to be committed.
We will still run batches of strawberries or zucchini when there’s nothing else to go in but for the most part we stick to the higher-end foods.
12 Posted September 16, 2015 You've given me an idea. I have the parts at the shop to use an actual filter head and a spin on Buy Now filter. I could have a bracket laser cut and powder-coated that would hold the filter/head assembly horizontal which would allow it to completely drain and the outside of the filter would stay clean.
You will be addicted once you realize how much you can freeze dry, how easy it is and how much you can preserve for your household in a short amount of time.
seis) The first place was the cold return line into the compressor. It had insulation, but a second layer helped stop the constant drips. I used black electrical tape to secure the foam.
The set up booklet was easy to follow and the initial bread run went smoothly. I do find the touch screen very sensitive and have made a couple taps in error. An error correct button might be helpful. Now the learning curve begins as the food is processed.
Dehydrating simply removes the moisture by using heat to evaporate the moisture to dry it. Freeze drying retains more nutrition than dehydrating in general.