- Anything with too high a fat content may give some problems because the oils or fat will not evaporate, only the water will.
. We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.
The current and emerging food crisis in the United States has millions of Americans very concerned about the future. From supply chain shenanigans to food processing plants “inexplicably” being compromised to bird flu decimating the poultry industry, it’s pelo wonder there has been a sharp rise in the “prepper” food industry.
Taking the time to be sure accurate air flow, drainage angle, and positioning of accessories such as drip pan can avoid mishaps, preserving you the two time and expense In the long term. A properly-executed set up is the initial step toward productive freeze drying adventures.
Removing the ice from between the chamber wall and the insulation (hopefully will never have to do this again)
They replied with some good information, but didn't really directly answer the question. I know that there is no one answer for all foods, but a rule of thumb is certainly within reason.
Whichever freeze dryer model you choose, be sure you’re getting it from a trustworthy source. The only place where you’re guaranteed complete satisfaction is the manufacturer’s store or their website, so that’s where I’d buy if it were up to me.
I cut up a thin flexible cutting board to make the shields and secured them with clear high grade packing tape. The cutting board is stiff but it will fold and hold a 90 degree crease. The shields are not going anywhere, but are easy to remove if necessary.
It takes slightly extended to dry than our other picks, and it lacks a speed-dry option, but it surely gets the job accomplished and fees various hundred dollars under very similar dryers.
I, too, have noticed a significant difference when I defrost mid-cycle. I do that routinely now. I carefully use a heat gun to "shock" the surface of the ice, moving back and forth across it fairly swiftly, which causes it to crack and separate somewhat from the cylinder.
My husband has been contemplating cost effective alternative ways to get oil-less vacuum happening... what would the specs needed be, since I don't have a pump to look at. Hopefully I asked that in a way that makes sense.
One idea I that I had was to freeze-dry sorbet. Sort of a twist on astronaut ice cream. I've had freeze dried strawberries, and those have a nice crunchy texture.
Options: consumer choices for this appliance are currently limited. There are few companies making “home” freeze dryers, Know More laboratory freeze dryers are built for scientific sampling so may not work as well for food, and the small commercial “pilot study” freeze dryers tend to be larger than those marketed for home use.
The industry standard machine for drying ice water hash at commercial operations that need serious throughput