We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.
Never allowing the unit to heat up to ambient temps - Quickly removing the ice from the chamber and starting the next cycle while the chamber unit is still very cold.
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...
The only way I know to filter the water vapor out would be a cold trap. They usually use liquid nitrogen or dry ice to keep the temperature low enough that all the water condenses out. Obviously you would need a supply of the liquid nitrogen or dry ice that would probably not be cost effective for most of us. The other option to get that cold would be to use a cryocooler and build a cold trap around it. It could be done, but would be pretty expensive. I've been watching some electronics on ebay that have cryocoolers in them, but the cheapest I've seen is around $600. Still not a cheap option, but you wouldn't need dry ice or liquid nitrogen to feed it.
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.
On that point, I was first introduced to home freeze dryers while overseeing the guard force at the Embassy in Baghdad.
One of the many joys of having a working freezer is the potential that it holds. While cooking may not be everyone’s forte, saving time usually is, and this is one of the benefits a freezer affords. By scheduling particular days and reserving them exclusively for the preparation of a week’s worth of meals, you’ll save not only a significant amount of money, but time.
It’s super simple, if you aren’t running an Oil Free pump (which we strongly suggest), you should change the vacuum pump’s oil every 20-30 runs (approximately once every month or two with daily use) and ensure the interior chamber as well as your trays are cleaned frequently.
The shelf life of canned and dehydrated food is approximately two to three years, while freeze dried food easily lasts eight to ten times as long.
I thought an easier way to see what was happening would be to make a time lapse video of an entire freeze drying cycle. As I was about to prepare some apples for freeze drying yesterday, I thought it would be a good time to do that -- so out came the GoPro.
I didn’t know you had this feature till one day i got an email and that got me to the sitio were i started looking around. This way I can take a couple months instead of hitting my saving and paying for it at once.
A walk-in freezer isn’t an appliance that you would find in a domestic kitchen! But, they’re very common in restaurants.
Options: consumer choices for this appliance are currently limited. There are few companies making “home” freeze dryers, laboratory freeze dryers are built for scientific sampling so may not work as well for food, and the small commercial “pilot study” freeze dryers tend to be larger than those marketed for home use.
Most pharmaceutical or laboratory-grade freeze-dryers have to be purchased from licensed manufacturers. These sales often need to be done over the phone or in person with an equipment salesman, though those can be found online. Some options are also Buy home Freeze Dryer available online at places like Amazon.