The Process of Making Freeze Dried Foods
Food spoilage occurs because of enzymes produced by microorganisms. To produce these enzymes, the bacteria need a supply of oxygen and water. Food-preservation methods like dehydration and freeze-drying involve the removal of oxygen and water from foods. The method of freeze-drying has the upside of not affecting the flavor of the food.
Another benefit of freeze-drying is the fact that it removes much of the food's weight. Consider the fact that many foods are mostly water, such as canned food which is most of their weight; this means that a preservation method where they are dried out will dramatically lower their overall weight. The weight of food is important in creating military and survival rations as well as food for people camping in the wilderness and to be used as emergency supplies. It is easier to transport larger quantities of foods that have been rendered lighter by freeze-drying than it is to transport canned goods, for example. Storage life is extended as well, freeze-dried foods can last for years.
Removing Water and Oxygen
Removing moisture by freeze-drying allows food to be preserved for a long time without spoiling while still preserving nutrients and flavor. The method by which food is freeze-dried is considerably different from that used to make dehydrated food. The difference is in the freeze stage. Both processes involve drying water out from foods, but dehydration requires heat that will cause the water to evaporate, but this will not remove all of it. Partial removal of water will slow down production of the enzymes that cause spoilage, but not completely. Another drawback is that heat can alter and affect the way dehydrated foods taste.
How Freeze Dried Foods Are Made
The freeze stage of freeze-drying removes the moisture from the food without the use of heat to cause evaporation. The method of drying and preserving foods moves ice to the state of water vapor without turning it into a liquid first. It is necessary to flash freeze the food as the first step. After being frozen, it is placed into a vacuum chamber. For water to exist in its liquid form, it requires a certain levels of temperature and air pressure. By controlling the temperature and air pressure around the foods, it is possible for ice to thaw without first turning into liquid.
When the food has been dried out, it will then be sealed in packages and can last for years until rehydrated. If the freeze dry process has been properly applied and the meals are correctly stored, the food will be easy to rehydrate and will not have lost any of the qualities it had prior to the process.
Freeze-dried meals are ideal for backpacking and camping as not only are they light and compact, but all someone camping and trying to survive in the wilderness needs to prepare a them is a supply of water and a fire to heat the water to prepare a meal in no time.
Freeze dried food is also perfect for emergency supplies which may be kept on hand for years before being used. Not only does this food have an extremely long storage life, it can be prepared quickly and with a minimum of resources; for example, even if there is no electric power available or even a stove on which to cook, a healthy meal may still be prepared in an emergency situation.
Another benefit of freeze-drying is the fact that it removes much of the food's weight. Consider the fact that many foods are mostly water, such as canned food which is most of their weight; this means that a preservation method where they are dried out will dramatically lower their overall weight. The weight of food is important in creating military and survival rations as well as food for people camping in the wilderness and to be used as emergency supplies. It is easier to transport larger quantities of foods that have been rendered lighter by freeze-drying than it is to transport canned goods, for example. Storage life is extended as well, freeze-dried foods can last for years.
Removing Water and Oxygen
Removing moisture by freeze-drying allows food to be preserved for a long time without spoiling while still preserving nutrients and flavor. The method by which food is freeze-dried is considerably different from that used to make dehydrated food. The difference is in the freeze stage. Both processes involve drying water out from foods, but dehydration requires heat that will cause the water to evaporate, but this will not remove all of it. Partial removal of water will slow down production of the enzymes that cause spoilage, but not completely. Another drawback is that heat can alter and affect the way dehydrated foods taste.
How Freeze Dried Foods Are Made
The freeze stage of freeze-drying removes the moisture from the food without the use of heat to cause evaporation. The method of drying and preserving foods moves ice to the state of water vapor without turning it into a liquid first. It is necessary to flash freeze the food as the first step. After being frozen, it is placed into a vacuum chamber. For water to exist in its liquid form, it requires a certain levels of temperature and air pressure. By controlling the temperature and air pressure around the foods, it is possible for ice to thaw without first turning into liquid.
When the food has been dried out, it will then be sealed in packages and can last for years until rehydrated. If the freeze dry process has been properly applied and the meals are correctly stored, the food will be easy to rehydrate and will not have lost any of the qualities it had prior to the process.
Freeze-dried meals are ideal for backpacking and camping as not only are they light and compact, but all someone camping and trying to survive in the wilderness needs to prepare a them is a supply of water and a fire to heat the water to prepare a meal in no time.
Freeze dried food is also perfect for emergency supplies which may be kept on hand for years before being used. Not only does this food have an extremely long storage life, it can be prepared quickly and with a minimum of resources; for example, even if there is no electric power available or even a stove on which to cook, a healthy meal may still be prepared in an emergency situation.