What destroys the nutritional value in food? 3 simple elements that home freeze drying eliminates so that your food can be stored longer and better for years to come. The wonder of a home Harvest Right freeze dryer is that it solves all the issues associated with heat, oxygen, and water that cause food to go bad. Without using heat, freeze drying removes the water from the food in a cool or cold environment and doesn’t kill the important enzymes. When the water is removed, it stops the growth of germs and bacteria. Because heat is not used to destroy these organisms, no nutritional value is lost. Once the food has been freeze dried, it is placed in a container with an oxygen absorber and sealed. With proper packaging, the food can remain in its fresh, healthy nutritional state for up to 25 years or more. And even better, the food will taste as fresh as it did the day it was freeze dried. Fresh or cooked foods are placed in the freeze dryer where they are frozen to -40 degrees Fahrenheit or colder. Once the food is frozen, the freeze dryer creates a powerful vacuum around the food. Then, as the food is slightly warmed, the ice transitions into vapor and evaporates. The freeze-dried food is then sealed in moisture and oxygen-proof packaging (Mylar bags, mason jars, or cans) along with an oxygen absorber to ensure freshness until opened. When water is added to the freeze-dried food it regains its original fresh flavor, aroma, and appearance! A Harvest Right freeze dryer is the best way to preserve food, create a food storage, and not waste food. It you want to learn more about freeze drying visit https://harvestright.com/
Introduction to Freeze Drying and the Harvest Right Freeze Dryer - YouTube |
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| How-to & Style | Upload TimePublished on 5 Jan 2017 |
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