Una variedad de caramelos liofilizados, incluidos caramelos arcoíris liofilizados, malvaviscos liofilizados, gomitas liofilizadas, etc.

Freeze drying or freeze lyophilization removes moisture from raw or frozen products through a vacuum system, a process called sublimation. This results in clean, wholesome, nutritious food ingredients with a very long shelf life, making food versatile, accessible and convenient. Freeze-drying works by cutting frozen or raw products into desired piece sizes and placing them on trays that are stacked and stored in the freezer. 

The products are then frozen at even colder temperatures until they reach an optimal condition in which the original shape of the product can be maintained. The freezing and drying cycle turns the temperature up and down to repeat the sublimation, removing water from the food. 

Freezing is known to occur when food is kept in the freezer for long periods of time, and freezing occurs when dry food has been frozen for too long, even if it has been kept in the freezer for long enough. 

When food freezes, the freeze dryer increases the temperature that causes the water to evaporate. Once the food is completely dry, it is sealed to prevent additional moisture from forming and spoiling. Some people, like the one here, even claim to use their freezer to freeze-dry. 

Whichever method is used, the secret of freezing is that food is dried by converting water crystals into solid-gas and vice versa. 

When you are ready to use the food, open the packaging and add warm water until it has reached its original consistency, about 2 – 3 hours. 

This process is called sublimation and is separate from freeze-drying, where the food is simply frozen in a sealed bag or container and, if you are used to it, simply sealed in a container. Note that the drying process takes up to a week. The best way to check when your food is dried is to remove the frozen pieces and let them come to room temperature. The food starts to freeze within the first few hours after freezing, but not for more than a few days. 

When the food turns dark black, this means that the drying process is not yet complete, but it dries. You can process up to 1,000 pounds of frozen fruit a day, a quantity that normally fills 1 / 2 to 10 cans, so it’s easy to visualize. 

An interesting scientific fact about water is that it cannot exist in liquid or vacuum state, but it exists as a solid-state. 

After the machine has heated the frozen food very gently, the water is converted into steam, so that the food remains in its original state, essentially in the form of colour, taste and everything. Foods that are freeze-dried can be easily prepared for consumption by adding water to rehydration. 

Even at room temperature, freeze-dried products have a longer shelf life and retain their original colour and flavour when properly dried. In fact, most foods, raw or cooked, can be rehydrated, producing products that are as good, if not better, than their raw counterparts. 

So, to date, the great potential of freezing – drying – has not been fully exploited, but for many people, it is still a viable option. 

There is a process called sublimation, a small – known but important process that allows drying. Most people do not go to a grocery store or even a food factory to see sublimation in action, but this unique phase change, where water freezes and dries, deserves little time in the spotlight. Without the help of sublimation, the freeze-drying process would not have been possible. It produces a superior product that retains its nutritional value once it is frozen. 

In addition, freeze dryers have a higher rehydration capacity compared to other dry products. The sublimation process, supported by a combination of water vapour, carbon dioxide, nitrogen and oxygen, helps to maintain the moisture in the product and its nutritional value. We look at how science fits into the process and try to vaporize it so that it matches what we know. 

Freeze drying can be used in a wide range of foods, from fruit and vegetables to meat, dairy products and meat products. 

Mercer Foods runs the sublimation process in a specially built freeze-drying chamber that creates a vacuum environment that forces a phase change from water to ice to steam, leaving perfectly dried fruit behind. Freeze-drying removes frozen water from frozen food, leaving a perfectly durable food behind. It also avoids the melting of frozen fruits and vegetables, a common cause of food poisoning in the US. 

It takes a lot of skill and experience to perfect the freezing process – drying in a vacuum chamber. This includes freezing food, removing almost all moisture in the vacuum chambers and finally sealing it in an airtight container. Freeze-dried foods can be stored for a long time, easily transported at normal temperatures and eaten with a minimum of preparation. This requires getting it right and avoiding the risk of food being burned or otherwise ruined.