Long ago. and B. I don't have the test equipment I did then. I guess what I'm saying is don't be afraid to get too technical with me in your answers. What I wouldn't give for a helium leak detector right now...
Removing the ice from between the chamber wall and the insulation (hopefully will never have to do this again)
Freeze dried milk Most dairy products freeze dry quite well. I love freeze drying milk. I measure the milk, pour it on the trays, and process it. Then I package either in a canning jar or a mylar bag, depending on how soon I will be using it.
Adele Faubert Albert was very helpful in answering questions prior to place the order and then with following up on delivery. The unit arrived on the date scheduled even though the tracking notice was not updated once the unit arrived in Canada. The pre-arrival instructions were very helpful as we were prepared once the unit arrived.
April 22, 2025 by Lily James Freeze-drying, also known as lyophilization, is one of the most important processes in the food industry and the pharmacy sector, as it allows for long-term storage of a product without losing its value. Currently, this method is extensively employed for the preservation of active pharmaceutical ingredients, biologics, and food products as moisture is extracted without deteriorating its quality.
Freeze drying lets you say goodbye to food waste by extending the shelf life of your food. Every dollar you save on groceries goes back into your pocket.
1) I installed a 3/4" wide high density closed cell foam in the gap between the front of the chamber and the back of the front panel - just what Harvest Right suggested except all the way around (the first picture shows the gap). Use your fingers to push it into place. It needs to be tight against the inside panel. I then installed a vapor barrier around the entire FDer chamber. I used 7mil plastic and clear packing tape.
The process involves freezing the food and then reducing the surrounding pressure to allow the frozen water in the food to sublimate directly into vapor. This method is particularly effective for fruits, vegetables, meats, and even complete meals.
The evaporator coils that touch the surface of the stainless steel vacuum chamber reach about -42 F. With food in the chamber and because the location of the thermister is on the middle shelf of the four shelves, the temperature it records is going to range from -25 to -30 F in the nove hour default freeze time. This temperature is very adequate pharmaceutical freeze dryer Canada for freeze drying the food.
Reinstalled the vacuum hose and capped far end of hose to do a hose test. (same results as pump alone)
Thirdly, I like to know what is in my food. When I process my own food, I know what is going in it. Also, I like to grow my own produce so when I freeze dry that, I know exactly where my food came from and how it was grown. Some commercially freeze dried foods contain preservatives.
Karla Abreu says: 2 years ago I just think pressure canning is the easiest way to preserve food and know it is totally sterile. And it is relatively easy
Monitoring the FDer internal temps and once I see -40F I start the dry cycle, except for high sugar content food which I give an extra hour. I'm still experimenting with Ice cream and a few fruits to determine optimal freeze time to get the best results. The cooling cycle ends up much shorter.
And, as I write that, the “more is better” side of my brain is freaking out. After all, bigger means better, right? Not always, but read on to learn my thoughts on why the small freeze dryer may be the way to go.