There are 3 ports on the chamber that I made slits in the plastic to get around and taped them up once around them. Do not tape to the insulation. Tape only to the vapor barrier plastic. It doesn't take long, just be careful. After the plastic is in place and secure around the chamber I sealed the plastic to the back of the front and back panels using the packing tape. All the way around the front and back of the chamber to completely seal the chamber from outside air and humidity.
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.
I thought an easier way to see what was happening would be to make a time lapse video of an entire freeze drying cycle. As I was about to prepare some apples for freeze drying yesterday, I thought it would be a good time to do that -- so out came the GoPro.
One of the reasons I like the small freeze dryer is the size. At the same time, my large freeze dryer takes up space equivalent to a clothes dryer—the small one doesn't.
It freezes the product and lowers pressure to remove ice by sublimation. Sublimation is the transition of a substance directly from the solid to the gas phase without passing through the liquid phase.
How does freeze drying work? To put it simply, it freezes the food then goes through a sublimation process where it dries the food.
Let’s be clear: there is no right or wrong answer. In the end, the decision to buy a freeze dryer is ultimately yours. Some people feel it’s best to buy freeze dried food and that’s good enough for them, while others find it an absolute necessity for their household.
So they have been sitting in my freezer awaiting a time when I was prepared to deal with them - I've told him several times that he isn't going to get usable raspberries out of this - just raspberry powder. I don't think he believes me!
With increased need for freeze-dried products, innovation in freeze-drying processes is evolving. One prominent direction is the implementation of AI and automation in which businesses can track and adjust freeze drying times more easily.
Foods with lots of seeds can be freeze dried but usually take longer. That’s because the seeds hold moisture. If you’re processing strawberries, raspberries, blackberries, tomatoes, and kiwis you’ll need to add extra time. I like to add at least 12 hours when processing these foods.
Freeze dried salsa One of our favorite things to freeze dried is our homemade salsa. It tastes much more like fresh than it does when canned. It reconstitutes very quickly and is delicious to eat as a dip or added to spaghetti sauce. We also like to sprinkle it on popcorn.
5 Posted September 16, 2015 Thanks dsheidt. I was afraid that the AN8 fittings I could find might not be long enough to provide the space needed so that the oil could flow over the top of the filter, especially given my "disk" method of holding up the can.
Have an understanding of which kind of food pretreatment is needed to use the device. To ensure the freeze-drying approach is productive, you’ll must understand how to get ready food.
You can choose to season more info 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.