5 técnicas simples para harvest right Canada
5 técnicas simples para harvest right Canada
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I would prefer those fittings to have internal O rings and knurled thread on ports (similar to R134a vacuum gauge sets) that do not require high torque compression fittings. Finger tight and you are good to go. You spot a leak, change the O ring and you're back in business.
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.
What I should have done was just sent a freeze dried meal that would take me 3 minutes to rehydrate and he wouldn’t have to be stuck in the bathroom for days on end. Lesson learned!
When isolated, the pump seems to behave well. Short of putting a meter on the pump, my impression is that it is operating properly. I'm considering investing in a good meter to verify that it is reaching a good ultimate vacuum.
•Control of the amount of time a material is held at the ultimate freeze temperature before the drying cycle is started.
How does freeze drying work? To put it simply, it freezes the food then goes through a sublimation process where it dries the food.
Question for you: I'm impressed by the shortening of cycle times. Obviously some of that is from the improvement in insulation on the lines, etc., but I'm wondering how much of it might be from "drying out" of the insulation and outer walls of the freeze drying chamber.
The freeze dried food can be used for everyday eating, camping and of course, long more info term storage. I freeze dry as much as I can while times are good, I won’t plan to freeze dry if I go off-grid or don’t have electricity.
We have a large vegetable garden, and I love that I can pick something and freeze dry it right away. I know where my food comes from and how it was treated. This gives me peace of mind in knowing I am feeding my family healthy food.
This is the case with meats as well. The trick with meats is to cook out as much fat as possible, then run it under water to remove even more fat. However, you can also freeze dry raw meat as well.
Never allowing the unit to heat up to ambient temps - Quickly removing the ice from the chamber and starting the next cycle while the chamber unit is still very cold.
The only way I know to filter the water vapor out would be a cold trap. They usually use liquid nitrogen or dry ice to keep the temperature low enough that all the water condenses out. Obviously you would need a supply of the liquid nitrogen or dry ice that would probably not more info be cost effective for most of us. The other option to get that cold would be to use a cryocooler and build a cold trap around it. It could be done, but would be pretty expensive. I've been watching some electronics on ebay that have cryocoolers in them, but the cheapest I've seen is around $600. Still not a cheap option, but you wouldn't need dry ice or liquid nitrogen to feed it.
Harvest Right’s lyophilizer/freeze dryer is the perfect addition to any laboratory. The scientific freeze dryer can be completely customized with your preferred processes.
Unfortunately, freeze-dried food can often be very expensive. We’ve seen this first hand as the only company that sells both frozen beef boxes to store in the freezer for up to a year as well as freeze-dried beef cubes to store in the closet for over a decade.