I really liked the explanation. I originally watched a video called 'How to Build a Freeze Dryer' and got alot of the information on this topic then came here and this cleared up nuances I noticed and misunderstandings The first video primarily got me to understand and familiar with the vocabulary used in this video as well as an overview This video pretty much covered everything just not vocabulary (that would only make a difference for the average person, someone who's already familiar with this topic will not have a problem with that) Any way good video I liked it;) And byee
Actually now that I think about the warming it up a little bit while it is under low pressure and Frozen, the way you explained it with the visuals kind of made it seem like u were slowly burning it. Though thankfully I understood it's just bringing it to and above its current freezing point very slowly
Hi linkamscientific, I have question about Freeze Drying, By the way, Why the original SHAPE of product is kept after the process finished ? I hope I would receive your answer soon. Thanks linkamscientific, so much.
Has anyone purchased the newer generation Harvest Right Freeze Dryer? My friend has an old one the I'm just not sure I want to drop that amount of money. Whew!!!!
My Facebook Group is called, Betty's . If you would like to learn more about using them from experienced owners, come check us out. facebook.com/groups/BettysHarvestRightFreezeDryersGroup
So freeze drying does destroy some of the nutrient content in food because of the size of the crystals? What factors give one smaller ice crystals, causing less damage?
If you're just bringing the content down to the triple point, all the water is not really frozen, so how can you truly say that you're freeze drying something?