Second life freeze dry11/14/2023 ![]() ![]() Utah State recommends that vegetables be blanched prior to freeze drying to prevent discoloration. Nearly any food item can be freeze dried-fruits, vegetables, herbs, meats (cooked and raw), eggs, dairy, meals, casseroles, desserts. Therefore, food items that are traditionally cooked before eating must also be cooked before eating as a freeze-dried food. Any bacteria or microorganism on raw foods prior to freeze drying will reactivate upon rehydration. It is important to note that freeze drying does not kill bacteria or other microorganisms they remain viable, but dormant, despite the extreme conditions of freeze drying. ![]() In a recent webinar, they stressed that freeze drying produces high quality foods that are safe as long as they are handled properly prior to freeze drying, dried thoroughly, packaged appropriately, and used or prepared correctly once the packaging is opened. Utah State Extension staff has been experimenting with the HarvestRight dryers. ![]() To date, very little university research has been done on in-home freeze drying specifically research on how long the food retains quality and nutritive characteristics. Further, freeze dried foods supposedly have a 25-year shelf-life under proper storage conditions. A 10-pound bag of fresh apples weighs about one pound after freeze drying. Since nearly all water has been removed, freeze-dried food is light, making it a favorite for camping and backpacking. Additionally, freeze-dried foods are easy to use food returns to its original pre-freeze dried state by just adding water. Per HarvestRight, the process removes 98-99 percent of the moisture in food yet retains 97 percent of the nutrients, natural enzymes, and original flavor and color, making it a superior method for preserving food. In a nutshell, freeze drying works by dropping the product temperature to <-40F, then reducing the pressure and adding heat to allow the frozen water in the product to change directly to a vapor (sublimate). Freeze-dried foods also offer convenience as some foods can be eaten “as is” (except for raw meat, poultry, seafood, and eggs), added directly to recipes, or rehydrated and used as fresh food. Freeze drying has been widely used in the food industry for some time to extend the shelf-life of food while maintaining quality (think berries in commercial cereals that feature real berries) and offer consumers fast meal prep, emergency preparedness, and portable food. ![]() In the 1950s–1960s, freeze drying was viewed as a multi-purpose tool for pharmaceuticals and food processing and became a major component of space and military rations. During World War II, it was used to safely transport blood serum and penicillin to the battlefield. The process may date back to the 13 th century, with the Incas using a simple process to preserve potatoes in the Andes. HarvestRight, a company in Salt Lake City, Utah, introduced a freeze drying unit for home use in 2018, opening new opportunities for home food preservation. Early in 2023, a second company, Prep4Life, introduced a slightly different freeze drying unit for home use known as THE CUBE Prep4Life is also a Utah-based company.įreeze drying is not a new process. Freeze drying (lyophilization) is a more recent option for home food preservation due to the advent of home freeze dry units. These processes have been used for generations and made simpler and safer over time with the help of science and innovation. Canning, pickling, freezing, drying, and fermenting are well-known methods of preserving fruits and vegetables for future use. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |