If you don’t have the time or money, or if you believe the food crisis will hit hard very soon, then it makes more sense to buy freeze-dried food instead.
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.
Freeze drying with the Harvest Right Pharmaceutical Freeze Dryer completely removes all the water from organic material in about 24 hours. There is no other preservation method that can come close to eliminating the water from organic material this quickly.
the "real" vacuum pumps on those machines, with ultimate vacuum levels a few more demial places over. I've chased many a leak in my time,but it was: A.
I would prefer those fittings to have internal Este 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 so much easier to stay on a low carb diet when you have things to nibble on. I've been drying meatballs (cut them in half first), and they make a fantastic savory snack. I'll post to the Tried and True thread when I get a chance.
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.
The proper methods of drying are one of these four methods: Air drying, sun drying, oven drying, or dehydration. Learn how to properly do each of these methods.
Pharmaceutical freeze dryers are more advanced than everyday commercial freeze dryers, which is why they’re more expensive. Additionally, they’re more difficult to find as they’re aimed at a smaller market and there’s likely liability insurance built into the pricing models.
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.
Removing water quickly is very important because the longer a harvested plant or compound retains water, the higher the chance it has of spoiling, losing nutrition, and losing potency.
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Making jerky safely requires either the use of curing salts (containing nitrite) or enough heat in an oven or dehydrator so that the heat will kill organisms before they multiply.
3) Inside the front panel I installed a plastic shield over the display card and a water deflector just below the hole to route the exterior condensation to an 11x17 pan beneath the FDer.