#freeze drying

[prolifeproliberty]

10 pounds* of ground beef, freeze dried and vacuum sealed

*10 pounds when it was raw, definitely much less now that it’s been cooked & dried

[wavecc]

What Foods Can You Freeze-dry at Home?

Freeze-drying at home opens up a world of possibilities for preserving various types of #food. You can freeze-dry #fruits like #strawberries, #apples, #bananas, and #blueberries, which retain their #flavor and #nutrients, making them perfect for snacks or adding to cereals. #Vegetables such as #peas, #corn, #spinach, and #mushrooms are also great candidates, ideal for #soups, #stews, or side #dishes. Meats like #chicken, #beef, and #fish can be freeze-dried for long-term storage, retaining their #texture and #taste when rehydrated. You can even freeze-dry entire meals, like #casseroles, #pasta, and #soups, for quick and convenient ready-to-eat options. Dairy products like cheese and yogurt, #herbs, spices, and even desserts like ice cream can also be preserved through freeze-drying. With a #home #freeze #dryer, you have the flexibility to freeze-dry a wide variety of foods, helping to reduce waste, save money, and enjoy your #favorite foods anytime, anywhere.

Click on given Hyperlink, to learn more About Interesting Features of Freeze Dryer.

[sakurarebin]

H’s Helpful Hints Blog #2: Preserving Foods

As I said in my last blog, this blog is all about preserving foods. There are a few types of preservation and I want to delve into the pros and cons of each. The three main types of preservation are dehydration, canning, and freeze drying. There are benefits and drawbacks to all of these. 

Let’s start with dehydration. Dehydration is a rather useful way of preserving various foodstuffs from veggies and fruits to herbs to meats and even complete meals. This is done by taking all the water and moisture out of the foods. Bacteria needs that moisture to multiply, so by removing it, it creates shelf stable foods. Many people doing backpacking will dehydrate full meals that can be used months after creation to eat along long trips cross country. Dehydrating individual components of a meal can be potentially very simple. Dehydrators generally cost somewhere between $30-$100 for the unit and don’t require a lot of power to operate it, making it fairly cost effective. If your own can reach low temperatures, ovens can even be used in place of a dehydrator. Also, once a dehydrator is started, you can leave it be while it does its magic for the allotted time (I generally will do it overnight).

The downside to dehydration is that once a food is dehydrated, it won’t come out the exact same even after reconstitution. While celery is great in dishes like soups, stews, and casseroles, no celery stick will be made with dehydrated celery. Using dehydrated foods also takes a bit more time than using fresh since they have to spend time soaking (As a tip, hot water does speed up this process). This makes it ideal for slow cooked meals, but a little rougher for getting home late and no time for prep. Lastly, not all foodstuff can be dehydrated. Ingredients with a lot of oils and fats either are harder to dehydrate or simply cannot be. Avocados are a great example of a fruit that can’t be dehydrated. The oils and fats can go rancid, making it unreliable for long term use. In the case of meats, which I will go into during my next post, some freezer space is necessary for long term storage (more than a couple months). However, the amount of space taken in the freezer is diminished. Lastly, places with high humidity face challenges with taking all of the moisture out of the food. It may not be impossible, but will require more time. 

Next let’s move to canning. Canning is a method of preservation passed down through the generations. It mostly requires a large pot, canning clamp lifters, the cans, lids, rings, and lots of water with a way to heat said water. Out of all of the forms of preserving that I’m going into, this has the lowest cost to entry. Also, almost all canned goods can be used as is rather than needing to be added to other ingredients like dehydration requires. Honey (fruits) and vinegar (pickling vegetables) are great for canning goods, as well as the pectin, Clear Jel, and Sure Jell. In order to can meat, you will also need a pressure cooker, which some homesteaders will use for all canning since it speeds up the process. Applesauce, spaghetti sauce, sliced peaches and pears are all examples of great things to can for future use. 

Now, to the downsides of canning. Canning takes up a lot of space and takes quite a bit of time to actually do, especially in large quantities. Canning jars, even the small ones, take up more space than the typical cans in a store. Plus they are fragile and do better stored in dark, cool spaces which limits where they can be stored. Plus, in large quantities, there is a higher cost for the starting materials, since more jars, rings, and lids are needed. In order for the food to be safe for long term storage, the jars must be thoroughly cleaned and sanitized. Then after all the food is prepped, each batch of jars needs to be sealed, which takes more time. Pressure cookers can help speed up that process, but that is also an additional cost. People who have small living spaces or very limited time are more likely to struggle with canning. 

The last type of preservation that I want to discuss briefly is freeze drying. Freeze drying is an extremely useful type of preservation. Meat and certain fruits have much better texture and it is easier to reconstitute packaged meals. However, the machines start around $1,000, which puts it outside of my (and I’m sure a lot of other people’s) affordability. I don’t have a lot of information about these processes, however, some people may be interested in it, so I figured I would still mention it here. Buying freeze dried ingredients at the store is completely within the realm of stocking up on stuff, whether that is meals or individual ingredients. I regularly see freeze dried strawberries at the dollar store, making them a great thing to stock up on now and again. 

Before I wrap up this blog, I want to talk about one final thing in regards to preservation and that is storage. There are many different types of storage out there. We tend to reuse containers, like glass jars of jelly, instant coffee containers, yogurt tubs, spice jars, or mason jars for dehydration. Most dehydrated veggies and fruit that are properly dried will last between 6 months and a year in a sealed container. There are three main ways of extending the life of dehydrated food. The first is vacuum sealing. Vacuum sealing requires a machine and the bags in order to operate, which will put it out of budget for a number of people. Additionally, despite its name, vacuum sealing isn’t completely air tight and can eventually let air in over long time storage in open air. There are certain circumstances where vacuum sealers are best, but they aren’t always the best go-to. Mylar bags are an alternative to vacuum sealing (paired with the next method I’m about to go into). These are the bags used for most camping or space food packaging and are likely to help keep food safe for a very long time. However, they are not inexpensive. In my personal opinion, the best way to store dehydrated goods is in a sealed, airtight container with oxygen absorber packs. Oxygen absorber packets can be bought for $9 per 100, making them cost effective and boost shelf life from a year to potentially 15 years by themselves. There are only a handful of things they can’t be used for (which I will be going over in my next couple of posts), but I can count those things on one hand, so the benefit and usefulness outweighs the downsides. 

I highly recommend a mixture of various types of preservation methods rather than just sticking to one type. And even more than that, I want to again emphasize the importance of community. It can be hard for one person to take care of the responsibilities of their day-to-day life, plus preservation. I aim to make things as simple as possible, but even then, working together with a community helps take the strain off of everyone. One person might have the time and space to garden or do extra shopping, someone else may be able to dehydrate, and another do canning. When we work together, we can accomplish so much more. In older times, music and stories were often sung and told while people worked together. Keeping each other in good company with various types of art can not only help ease the anxiety of security, but can also boost the spirit. Let’s work together! 

[bhushans]

Beyond Borders: The Global freeze drying market Offers Hope for Millions

The global freeze drying market is poised for significant growth, with a projected market value of US$2.8 billion by 2034. This signifies a robust CAGR (Compound Annual Growth Rate) of 8.6% from 2024, reflecting the increasing demand for this versatile preservation technique across various industries.

Freeze drying, also known as lyophilization, is a low-temperature dehydration process that removes water content from products while preserving their structure and quality. This technology plays a vital role in the food processing and pharmaceutical industries, offering numerous advantages over traditional drying methods.

Secure Your Sample Report Now: https://www.futuremarketinsights.com/reports/sample/rep-gb-15758

Key Takeaways from Market Study:

Dryers are the leading segment as a product and hold approximately 7% market share in 2021, owing to the customer preference for nutrition from whole foods being supported by the fact that freeze-drying retains nutritional content better than other drying techniques.

Industrial-scale of operations holds a market share of around 6% in 2021. Because of the preservation of quality, freeze-drying is thought to be the best method for dehydrating food on an industrial scale.

Biopharmaceutical companies are the top distribution channel in the worldwide freeze drying market, and this trend is anticipated to continue with a projected CAGR of 7% over the forecasted years.

North America is considered as the leading region with a value share of 8% in 2021, owing to the presence of established biopharmaceutical companies in the region.

“Shifting consumer values, the rapid expansion of the pharmaceutical and food processing industries, and rising consumption of preserved foods are driving the global freeze drying market,” says an analyst of Future Market Insights.

Market Competition:

The global market can be characterized as being extremely competitive and consolidated, with a few significant competitors controlling the industry. Additionally, they are investing heavily in R&D to create novel solutions and acquire a competitive edge. To obtain a competitive edge, numerous businesses are engaging in mergers and acquisitions and deploying cutting-edge technologies.

Key Companies Profiled:

Azbil Corporation

Zirbus Technology GmbH

HOF Sonderanlagenbau GmbH

Millrock Technology, Inc.

Cryotec.Fr

MechaTech Systems Ltd.

SP Industries, Inc.

Martin Christ Gefriertrocknungsanlagen GmbH

Cuddon Freeze Dry

Neologic Engineers Private Limited

Labconco Corporation

BÜCHI Labortechnik AG

Yamato Scientific America Inc.

Freeze Drying Systems Ltd.

Freeze Drying Systems Pvt. Ltd.

IMA – Industria Macchine Automatiche S.p.A.

GEA Group

Key developmental instances include:

Telstar, a division of the Azbil Group, in December 2020, developed a new line of GMP freeze-dryers with a modular design. The new series of lyophilizers sold under the Lyozeta brand is a standardised version of its top-of-the-line GMP customizable freeze-dryers built to function aseptically.

In order to add two HOF horizontal plate freeze-thaw machines to Sartorius’ product line and offer customers a full selection of relevant freeze-thaw equipment and consumables, a partnership between Sartorius and HOF Sonderanlagenbau was announced in December 2021.

Key Market Segments Covered in Freeze Drying Industry Research

By Product:

Dryer

Tray-style dryers

Rotary Freeze Dryers

Manifold Freeze Dryers

Accessories

Drying Chamber

Vacuum System

CIP (Clean-in-place) Systems

Other Accessories

By Scale of Operations:

Pilot-scale

Laboratory-scale

Industrial-scale

By Distribution Channel:

Biopharmaceutical Companies

Food and Beverage Companies

Academic and Research Institutes

CRO &  CMO

Hospitals

Research Laboratories

[rmspeltzfarm]

Today we are processing our food on the farm for winter, check out all the hard work everyone is doing

[cinader]

Drawing Myself Up from My Roots

Learning and Ignoring Negativity, Thirteen years later, I still use a simple electric dehydrator for some fruits and things, or no electricity at all, just air drying for herbs. But I also just used my new freeze dryer for the first time, and I did find i

Learning and Ignoring Negativity I manage Martha’s Kitchen Garden, a fledgling Llc I started after my divorce that is cultivating culinary culture in the neighborhood. I have been doing this segment at the end of the last few radio shows, in which I read from an unpublished manuscript From Virgin Gardener to Canning Queen from thirteen years ago and offer some updated thoughts and information.…

[zanethaiproducts]

Freeze-drying is a process that eliminates moisture from raw, frozen items by using a vacuum system and a procedure known as sublimation. The frozen raw product is distributed uniformly onto trays and placed into a freezer drying chamber that is chilled and sealed. The vacuum system removes the ice from the product during the sublimation process, which converts it directly from a liquid state to a vapor.

Read Freeze Drying: Working, Benefits, and Applications, to know more about freeze-drying.

Website: zanethaiproducts.com

The freezing phase is the most critical step in the overall process, as it helps to prevent sublimation rather than melting. 95% of the material's water is sublimated during the first drying phase, and a partial vacuum is used to manage pressure. Freeze-drying is a process that uses water vapor to re-solidify on a surface made of condenser chambers or condenser plates.

The temperature during the secondary drying phase is usually below -50°C (-60°F). Benefits of freeze-drying include whole food health, convenience, and closeness to the fresh form. It also maintains the original raw material's color and form, guaranteeing customers that the fruits and vegetables they consume are real.

Zane Thai Products offers a wide variety of Thailand snacks online, including freeze-dried food products. Customization and variety of applications allow food processors to incorporate actual fruits and vegetables into a wide range of applications, such as breakfast products, ready-to-eat snacks, and beverage products. The shelf life of dried fruits from Thailand increases significantly due to the process of freeze-drying, which eliminates water.

[chickensauras]

Dumb joke I stole from a TV show I never watched that I saw in a post here on tumblr dot com :Þ

[dreamingpartone]

at that place we sat together today again, I'll go to where you're going

[front-facing-pokemon]

[danieyells]

This morning I was thinking about how Leo scams and threatens scummy, shady old men with his hacking prowess(and the 'life sucks and then you die, I just wanna make the people responsible regret it' line that kind of suggests to me this is his little brand of selfish justice, he doesn't just target anybody with money, it's specifically people who're making life worse somehow)

And how Jin hates his dad and there's absolutely no way President Kamurai doesn't have a vault full of skeletons

And Jin finding out Leo has this little operation of his and being like. Wanna take on some real big fish?

And who is Leo to say no to secrets and information of the family of the Cabinet Secretary of Japan? And he has Jin's blessing too? He's not sure what he's looking forward to more, the information or the money. And, of course, Jin's just happy to think his father's going to be having a hard time. He doesn't even want anything in exchange. Leo can make the information he finds public, Leo can pocket any money he gets/extorts and be satisfied with instilling a little fear, whatever he wants. As long as he causes President Kamurai some trouble.

They would have such a nasty little business relationship those two lmao especially when Leo starts realizing how shitty the Academy is. At that point he is personally invested in Institute President/Cabinet Secretary Kamurai's internet security team never getting any fucking rest. Not only did he make life suck but he made Leo's life suck. Perish.

[wikoymi]

stiff ahh pose but crazy how its taken me Seven Months to draw a nagito that looks even somewhat remotely close to how he looks in my head. Big day

[talos-stims]

freeze dried trolli brite crawlers | source

[steampunk-ghostxx]

I love having thigh tattoos, please give me warmer weather soon I'm tired of being cold and covering my cool tattoos

Nonbinary (they/she)

[svtskneecaps]

yknow what with the strife building between forever and bad and the ripple effect that might have on the server at large i think now is the perfect time to fridge bad. go touch grass, mr boyhalo, it's time to see people either fall apart or come together without you. bc listen. listen. when the dms are bumpin with 'bad can you ___' every thirty seconds. sometimes you just gotta steal badboyhalo and see what the fuck happens. i just want to know.

and i also want bad to slEEP GODDAMNIT

[sibylsleaves]

me several weeks ago: i own plenty of sweaters i shouldn't buy any more even if they are cute

me now: I NEED MORE SWEATERS