O guia definitivo para Freeze Dryer for sale
O guia definitivo para Freeze Dryer for sale
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We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.
It's awesome! I don't have a freeze dryer yet but am planning to place an order tomorrow. I am super curious how Kerry's scroll pump is holding up... eliminating the oil from the equation would make this whole thing SO much easier.
You can freeze dry things with fat and oils in it. The point isn’t to completely get rid of all the fat, but to reduce it. The reason being is for the storage process.
I take trips to larger stores to stock up on gluten-free and lactose free staples. Then I can use those to make meals or freeze dry the individual components.
By this point, most of my son’s friends know about his dietary restrictions and it doesn’t bother them. My son takes rehydrated freeze dried meals to school banquets and to other social gatherings.
Freeze drying is a dehydration process that removes moisture from food while preserving its structure and nutritional value by freezing it first and then creating a vacuum around it.
1) I installed a 3/4" wide high density closed cell foam in the gap between the front of the chamber and the back of the front panel - just what Harvest Right suggested except all the way around (the first picture shows the gap). Use your fingers to push it into place. It needs to be tight against the inside panel. I then Know More installed a vapor barrier around the entire FDer chamber. I used 7mil plastic and clear packing tape.
This includes setting as many as five different shelf temperatures, thus allowing the material to dry in phases, at different temperatures. For instance, you might have the material begin drying at 10ºF and increase the temperature in phases until the ultimate final dry temperature is 70ºF.
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 on the middle shelf of the four shelves, the temperature it records is going to range from Buy Now -25 to -30 F in the nove hour default freeze time. This temperature is very adequate for freeze drying the food.
Are we trying to rip people off? On the contrary, our beef cubes are actually an exceptional value considering the four-pack offers 48 adult servings with 24 grams of protein each.
Not all of us are technical experts (the 'not' category includes me) but I hope someone who can help you will come along soon.
When considering a freeze dryer purchase, it's essential to understand the different types available:
Back from our trip I turned the unit on and to my dismay found that the display was missing the middle two lines.
You can choose to season meat either before or after the freeze drying process. I prefer to season cooked meats before processing and leave raw meat unseasoned. Then the meat can be seasoned later before it’s cooked.