What is freeze dried

I freeze dried both cooked and raw pork chops; the cooked pork chops tasted great cold without reconstituting them, the raw pork chops reconstituted beautifully and fried up great. I could not tell them from fresh pork chops. Now I can put away exactly the foods I want. Benefits of Freeze Drying Preserve your garden produce, create the perfect emergency food supply, make camping meals and healthy snacks.

Freeze Dried Nearly All. Freeze Dried Food: up to 25 years. Dehydrated Food: up to 4 years. Canned Food: up to 3 years. Frozen Food: up to 2 years. Emergency Prep. Food Storage. Healthy Living. Pet Food. Find Us. Add To Cart Cancel. Is the point at which the product only exists in the solid phase, representing the minimum melting temperature.

Not all products have a eutectic point or there may be multiple eutectic points. During freeze drying, the maximum temperature of the product before its quality degrades by melt-back or collapse. Multi-component mixtures which do not crystallize and do not have a eutectic point. The point at which the product softens to the extent that it can no longer support its own structure.

This can be a problem for many reasons:. Facebook Twitter Linkedin Youtube. What is Freeze Drying? How does Freeze Drying work? Problems To Avoid During Freeze Drying Heating the product too high in temperature can cause melt-back or product collapse Condenser overload caused by too much vapor hitting the condenser.

Too much vapor creation Too much surface area Too small a condenser area Insufficient refrigeration Vapor choking — the vapor is produced at a rate faster than it can get through the vapor port, the port between the product chamber and the condenser, creating an increase in chamber pressure. Important Freeze Drying Terms Here are a few important freeze drying terms. Eutectic Point or Eutectic Temperature Is the point at which the product only exists in the solid phase, representing the minimum melting temperature.

With the low pressure environment, evaporative cooling of the sample begins, allowing for energy in the form of heat to speed the freeze-drying process. This stage can take several days, depending on the sample type and heat input.

For laboratories that are using their freeze-drying equipment for sample preparation and resuspension, primary drying is where the run would end. For long term preservation of the sample, the run would continue on to secondary drying. In the secondary drying phase, water molecules that are bound to the sample are released.

Secondary drying is typically used in samples that are being prepared for long term preservation and storage. While freeze drying can accomplish many things, its primary goal is to protect the biological and chemical structure of a sample through the process of sublimation. Once complete, the sample can be used for testing, long term preservation, or in the case of food, eaten.

In the laboratory, the applications of freeze drying are limitless. About Labconco Careers Contact Us. Live Help Chat. Media Articles Infographics Videos. Project Support Project Management. Product Registration Product Registration Form. Introduction to freeze drying. See more articles like this.