Considerações Saber Sobre Home Small Pro Freeze Dryer
Considerações Saber Sobre Home Small Pro Freeze Dryer
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A description of the product, including details such as build quality, materials used and reasons to purchase.
Raw eggs freeze dry very well. I like to crack them into a bowl, whisk them, and then freeze them solid before freeze drying. To reconstitute, use 2 tablespoons of egg powder and 2 tablespoons water to equal one egg. Use them in an recipe or scramble them up. They taste delicious.
It makes the processing time faster, which means less wear on the machine. If I am preparing fruit, I typically slice it and put it on a baking sheet.
In fact, my son’s friends often comment that they wish they could have his freeze dried meals rather than whatever they are eating!
April 22, 2025 by Lily James Freeze-drying, also known as lyophilization, is one of the most important processes in the food industry and the pharmacy sector, as it allows for long-term storage of a product without losing its value. Currently, this method is extensively employed for the preservation of active pharmaceutical ingredients, biologics, and food products as moisture is extracted without deteriorating its quality.
A freeze dryer can be used to preserve entire meals, making it easy to build up a supply of emergency food or just have meals on hand that can quickly be re-hydrated and eaten.
Question for you: I'm impressed by the shortening of cycle times. Obviously some of that is from the improvement in insulation on the lines, etc., but I'm wondering how much of it might be from "drying out" of the insulation and outer walls of the freeze drying chamber.
After buying our freeze dryer I was naturally curious as to how it "knew" when something was done, since batch times varied so much depending on what was being processed. Watching the cycle times didn't seem to tell me anything at first -- especially without a thermometer to tell me what was happening inside -- until I finally caught on that applying heat to the frozen food affected the vacuum, which provided the measure of how dry the food had become.
The evaporator coils that touch the surface of the stainless steel vacuum chamber reach about -42 F. With food in the chamber and because the location of the thermister is more info on the middle shelf of the four shelves, the temperature it records is going to range from -25 to -30 F in the 9 hour default freeze time. This temperature is very adequate for freeze drying the food.
Reinstalled the vacuum hose and capped far end of hose to do a hose test. (same results as pump alone)
- Nutritional Preservation: This method retains about 97% of the original nutrients in food, making it superior to other preservation methods like canning or dehydrating.
You can freeze dry soy and almond milk as well as most non-dairy yogurt, sour cream, and cream cheese substitutes. This has been especially helpful in avoiding food waste, as my son is the only one who uses the non-dairy substitutes, and he rarely is able to finish them before they go bad. I just throw them in the freeze dryer for him to eat later.
It definitely helps to have a freezer nearby. You’ll cut time tremendously by freezing the food first rather than having the freeze dryer do it. It’s also cheaper.
I, too, Buy Now have noticed a significant difference when I defrost mid-cycle. I do that routinely now. I carefully use a heat gun to "shock" the surface of the ice, moving back and forth across it fairly swiftly, which causes it to crack and separate somewhat from the cylinder.