On that point, I was first introduced to home freeze dryers while overseeing the guard force at the Embassy in Baghdad.
In truth, I was also really worried my son would be cross contaminated and end up being sick for a week. The hostess was insistent on making something he could eat and I finally relented. Needless to say, he ended up being very sick from the food.
I love adding powdered vegetables to soups to thicken them. It’s a great way to add nutrients without anyone noticing! You can also use powdered zucchini as a substitute for flour in baked goods; substitute 1/3 of the flour with zucchini powder.
What type of oil does the vacuum pump use? Harvest Right freeze dryers use food-grade vacuum pump oil, which is available for purchase. One gallon typically lasts several months with proper filtering and maintenance.
Obviously things like ice cream and marshmallows you would want to let the freeze cycle run longer. When I'm ready to start the drying cycle, I open the door, remove the insulator, and check the temperature of the food on the trays with an infrared thermometer. As long as it's below -10F I start the dry cycle. A side note for TonyC, have you ever thought about attaching a mirror to each side of the tray rack to reflect the radiant heat back in to the trays? I've looked at some mirror finish stainless on ebay, and it looks like you could do it for about $40. Not sure if it's worth a try or not. I would think it would let you get more water out in a cycle because the radiant heat wouldn't be warming the ice on the chamber walls. Just a thought.... Edited December 16, 2015 by Pipsqueak duplicate post (log)
How does freeze drying work? To put it simply, it freezes the food then goes through a sublimation process where it dries the food.
Freeze dried foods are delicious by themselves or powdered and used in smoothies or baked goods. I have found I can freeze dry apple slices, powder them, and add a little water Know More to make applesauce. It’s a lot easier than making applesauce in a traditional way.
What I presume was happening was that condensation was building up on the cooling coils between the insulation and the chamber and freezing. When I finally turned the FDer off it took 3 days for the ice buildup to melt and slowly soak through the insulation and drip onto the counter.
We will still run batches of strawberries or zucchini when there’s nothing else to go in but for the most part we stick to the higher-end foods.
Based upon your work experience you probably know more about vacuum pumps than most of us. Chasing a vacuum leak can be frustratingly difficult.
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.
6) The first place was the cold return line into the compressor. It had insulation, but a second layer helped stop the constant drips. I used black electrical tape to secure the foam.
Regular maintenance includes cleaning the vacuum pump and ensuring proper drainage after each use; refer to the manufacturer's guidelines for specific maintenance tips.
Making food in your own freeze dryer is less expensive than purchasing it commercially. You can purchase food in bulk and freeze dry it for later. With the current high food prices (which could easily continue to skyrocket), it’s nice to buy in bulk or on clearance to save money.