22F, achieved by dividing nove hours by 110F (the difference in food temps). We both know that the FDer doesn't do linear as the temps fall faster early on and slowly peak to max low temps, but the food freeze time might be a tad more linear than the FDer as food is denser and must be frozen throughout.

Congratulations! You are now the owner of a new freeze-dryer; or you are ready to make the purchase! While the freeze dryer itself is a major investment in food preservation equipment, you will want to make certain you are prepared with a few other items

Ideal vacuum pressure and drying temperature is maintained for each material and preserves freshness and potency

One of the reasons I like the small freeze dryer is the size. At the same time, my large freeze dryer takes up space equivalent to a clothes dryer—the small one doesn't.

There are three things that cause organic material to lose its freshness and begin to degrade – Water, Heat, and Oxygen. Harvest Right has a solution to these problems.

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.

These enormous freezers are mandatory for any food service operating at a very high volume. Commercial kitchens require plenty of room to store frozen food and this is why a walk-in is needed.

I have one of those hand held heat guns (inexpensive from HF), but I was afraid of accidently burning the insulation. My gun gets very hot! I do the same technique with a fan, shock the ice and listen for the cracks as it separates from the chamber wall.

You can determine when the product is dry by feel or by calculation of the amount of water remaining in the product.

Canned foods can either be purchased commercially or home canned. Home canned foods should be canned using research-tested recipes and processes like those found in the USDA Complete Guide to Canning or in Extension publications.

Steam cooking is healthy for you, and also fast and efficient. It also presents a ideal way of keeping cooked food warm without drying out.

One idea I that I had was to freeze-dry sorbet. Sort of a twist on astronaut ice cream. I've had freeze dried strawberries, and those have a nice crunchy texture.

Upon turning off the pump (pelo isolation valve on the pump - standard setup), the chamber pressure rose quite rapidly going to 2000 mTorr and continuing up in a couple of minutes or so.

Not all of us are website technical experts (the 'not' category includes me) but I hope someone who can help you will come along soon.