What is a freeze dryer?

What benefits can freeze drying bring in my eatery?

The production of freeze-dried products has an added benefit to add to the ability to make investments quickly profitable in the event that you already use these products frequently.

You can make distinctive market-based, local and regional products using the most favorable time to purchase these products and take advantage of the organoleptic qualities of a product that is unique.

It is possible to make different ingredients and variations like fruit skewers, powders, crispy slices, flowers, spices, PoP Candy, and so on. Unique and exciting components into your food menu.

Which one of the freeze dryers should I purchase?

Making a choice on a freeze dryer isn’t an easy option, because there are a variety of options available in the market.

The main factors to consider are cost and system, the quantity to be produced, and the technical service.

Cost is the main consideration when you are buying a freezer. They are expensive, and it’s normal to be a bit cautious prior to making the purchase.

The system is a crucial aspect to consider when purchasing an appliance to freeze, which is the reason after evaluating various options, we’ve decided to go with the lanphan. Selecting a freezer dryer that the product is within an identical cold trap is crucial as the time and energy reduction is impressive.

In the remaining attributes, it’s not necessary to use highly exact freezer dryers. We should keep in mind that we are usually processing low-cost items that are not vaccines or other products of extremely high value, which require equipment operating at extremely low temperatures, with the most basic ones reaching 50degC or 60degC. This type of refrigeration equipment is extremely expensive. A vacuum machine is also not required to have a huge vacuum. With a high-vacuum oil pump, we can freeze-dry food with any issues. Based on our experience, selecting lanphan freezer dryers will be the ideal option for restaurants catering, bakery, catering and cocktail bars.

It is also important to note that Harvest European technical service located in China offers a variety of spare parts and services for your lanphan freezer dryer.

lanphan is priced at a price that is unbeatable in comparison to other choices. The best part about it is that it produces a volume of 1400 kilograms annually.

What kind of vacuum pumps are available to make use of?

There’s a huge distinction between two kinds of vacuum pumps that are available and their cost is to be considered.

“Harvest” is a ” Harvest” high-vacuum pump fitted with a piston mechanism that is lubricated by long-lasting synthetic oils. This kind of pump that uses this oil needs water separation and cleaning at least every three to four cycles. It is important to remember that, regardless of the trap’s cold, part of the steam which is released from the food gets taken up by the pump and is absorbed by the oil. The pump’s own decanter to help remove the water. An oil replacement is required after approximately 25 times of use.

The oil-free high vacuum pump is in fact higher priced than the original one, however it is most suitable for professionals who do not wish to be concerned about ongoing maintenance. This pump functions as a piston that rotates which evaporates steam that is absorbed by the process. Low maintenance, superior performance, and longer-lasting efficiency.

What exactly is freezing-drying?

Freeze-drying is a method of preserving food based upon drying foods through the sublimation of the moisture that it carries.

Sublimation is what it sounds like?

To better understand the concept we’ll start by looking at the concept of sublimation. When we freeze a product then the liquid part is frozen and, because of this technology, we can remove the ice by using small bursts of heat in vacuum conditions. This is how we stop the water inside the foods from returning back to its liquid state, since the steam gets trapped in the vacuum and frozen within the freezing trap. In essence, sublimation involves shifting the substance from its solid state to the gaseous phase without having to pass through the liquid state.

The process lasts between 16 to 24 hours depending on the size of the item. With the help of vacuum dehydration, the food loses more than 90 percent of its original weight. The moisture is reduced to a minimum of 2.2% and this blocks any actions of microorganisms or enzymes.

Additionally the mixture of freezing the food, vacuum evaporation, in addition to drying allows all watery components to be eliminated while leaving intense flavor of the food that has been dried and frozen creating an explosion of flavour in the mouth.

Its consistency is hard however it is and earthy, i.e., it breaks up when you bite and is absorbed by the moisture of saliva. It leaves your tongue with an intoxicating and persistent flavor. In the culinary world, frozen dried products can add value to many dishes. They are also utilized in cooking using nitro in the form of ” dragon” ingredients that have a vapour effect.

Origins and the evolution of freeze drying

The process of freeze drying or a similar natural process, began within the Inca Empire situated within the Andean highlands at an elevation of 4000 m. The region was where people who settled there made a product known in the region as “Chuno”, which consisted of Andean potatoes. This was a practice that continues to be used.

The method involved laying the potatoes harvested in the soil to freeze overnight due to the low temperatures. Then, during the day, the combination sunshine and dry winds created the perfect conditions for transitions of state to take place. Water moved directly from solid state to gaseous state without having to go through a liquid phase. It is important to note that at this elevation the pressure in the atmosphere is drastically reduced, reaching 616 Mb which creates conditions that look like being in the state of a vacuum.

The basic process was further refined by industry, incorporating concepts like vacuum freezing, dehydration. For the industry of food, freeze drying was initially used for the creation of food items for astronauts, climbers, military bases, and other similar uses. In the course of time, freeze-dried foods have transcended the industrial realm and are now available to the general consumer which has led to a growing market for these high-value products, while also earning recognition in the field of food, where famous chefs utilize this technology to develop unique and distinctive dishes.

It is vital to note that freeze-drying is able to extract more than 95 percent of the water in food items which can result in significant advantages regarding cost of transportation because it allows more items to be loaded, without having to rely on an icy chain (as the food items are stable microbiologically). After the process, food takes on the appearance of a rigid structure that retains the shape of its volume and form while reducing the weight of the food, while making sure that its organoleptic and nutritional characteristics are unaffected.

Rehydration helps to restore foods’ original taste, texture, aroma, and.

What exactly is a freezer dryer?

A freezer dryer is a machine that is designed to perform the freezing drying method. The models vary depending on the item to be dried, the quantity, cost and the type of system employed. They are typically divided into models that are intended for laboratories or universities, scientific research as well as models employed in the food industry. However there are also freezer dryers made for production on a large scale, and could be large in size and permit the storage of trolleys in a central chamber.

In the case of smaller models that are intended for use in laboratories and research they are complicated and delicate instruments, built using control mechanisms and parameters for exact handling. However, maintaining them is a problem. The high-end freeze dryers provide precise performance, however their price is prohibitive for use in restaurants.

One illustration of a cheaper and more practical freezer dryer can be found in one from the lanphan. The device comes with a system that can freeze thanks to a strong cooling unit. It then serves as a steam trap, reducing it down to 40o before it can reach the pump. The design is fully automated and allows the user, after each step has been mapped out and customised, to freeze-dry the next batch each for 24 hours.

What are the products that can be frozen-dried?

It is vital to comprehend what food items will work best in it to go through the process of freeze drying. process. A careful preparation of the ingredients is essential since once freeze-drying is finished, the food items will no longer be alterable. For instance, freezing fresh fruit skewers could produce unique garnishes for desserts or cocktails.

It is suggested to cook food items in smaller portions, in layers, in small pieces or slices that are thinly cut. This covers all kinds of sweets and tiny fruits like blueberries, raspberries, strawberries and blackberries, to truffles, sliced mushrooms and oysters. Seaweed, oysters, Sea urchin cooked shellfish, flowers and aromatic herbs, raw seafood or fish mousses, cakes, yogurt or ice cream. The results that can be achieved using these small sizes are quite amazing. They are a great way to embellish and finish dishes or desserts as well as to fillings. In salads, dip them with oil (maintaining their crunchiness) or as an ingredient in savory dishes for the crisp and rich texture.

It can also be applied to various products to produce powders which are used to make sauces stronger or make powerful infusions for the consumer, e.g., shrimp heads, mushrooms or other less appealing trimmings. Additionally, it can enhance the flavor of chocolates, butters biscuits or meringues, making drinks more flavorful or as a garnish for glasses.

Any product that has water as a component can be used for freeze drying. It is crucial to remember that those with excessive alcohol or fat content are not the best for freezing dry.

Freeze drying of frozen fruit is an economical option to guarantee the same quality all through the all the time.

How do you dry and freeze?

If we are planning to make different products in the same batch: we need to select according to size and thickness or the amount of water. For instance, we should not mix leaves or flowers with fruits that have a high water content or with pieces that are greater size according to weight. The timeframes can be differing, for instance, flowers can take between 18 and 24 days as well as half tomatoes take between 24-36 hours according to their size.

When the fruits have skins or contain lots of fiber (whole spring onions), it is best to puncture the fruits with a needle to aid in the removal from the water, not just from the cut portion. If it is leaves, flowers and seaweed and so on. They should be dried and then drained prior to being placed on a tray.

Don’t stack items and be careful not to create layers that overlap. The item that comes into proximity to the tray may freeze-dry prior to the one that is on the topand the freeze-drying process will not be properly done and the product could remain affixed and have moisture within.

How can I freeze-dry candy as well as confectionery?

One of the fun methods involves freeze-dry sweet jelly. This technique is known as Pop CANDY. To achieve this, we’ll work with different parameters.

The chamber should be cooled down to 17degC. Introduce the candies, and warm the trays between 55 and 61 degC. Make an air vacuum and let it sit for approximately three hours.

The results are shocking and surprising. Different candy brands behave exactly the same in relation to the sugar content and water contained. For example, Gummy bears are known to suffocate often and, along with other sweets such as Snickers however, we’re still investigating this and will be able to provide more information in the next blog posts.

What is the cost to freeze dry food items?

The prices are extremely variable and based on the costs that each faces when paying for electricity, timetables, rates and more. After calculating the real cost of a 24-hour process, the cost is cheaper than we imagine.

28 KW is a low-cost consumption. It covers the cooling process in the tank, which can be cut down if we use previously frozen products, or in the case of a subsequent freeze drying process. Furthermore this energy usage covers the pump as well as heating of the tray.

If you live in the USA by 2023, a place where energy prices are rising, the price for this process will be around 2Dollar per unit of production. This production can make between 3-7 kilos of fresh products. After the calculation is completed, we can see that the price of products we get is lower than half the price we pay in the event that we purchase the same products from a local source. In addition, we’ll get high-quality products that are of controlled origin, and more authentic ingredients or preparations that add value.

How many kilograms could I dry in 24 hours?

Depending on the model of freeze dryer you select, the production can be significantly greater. If we use for instance the “Lanphan L” freeze dryers that have 24-hour cycles for example, the production is approximately 1400 kilograms annually. This is not a small amount for the kitchen. The savings are obvious and the machine could become profitable in a couple of months.

How can frozen dried food be stored over longer?

The shelf life of freeze dried foods can be extended for many years. In the process of freezing the water content gets removed, which blocks the actions of microorganisms as well as enzymes. For longevity it is vital to keep them in a climate that is free of oxygen and moisture. It is also essential to protect it from direct sunlight. If we adhere to all these guidelines, a freeze-dried ingredient will remain in place for a long time.

For this, frozen-dried food items should be placed quickly into the vacuum tight container or sealed with silica gel. Place the containers in an air-tight cabinet like the DRY BOX further aids in keeping the ideal conditions. We strongly suggest this choice considering the effort and time spent in the process is sufficient to ensure that it is kept in perfect condition.

Another option is vacuum packaging that is airtight and includes bags of ferric antioxidants as well as ” OXYGEN ABSORBER”.

It is important to remember that a frozen-dried item that keeps the moisture or loses its crispness could be able to lose certain aspects of their appeal and become vulnerable to spoilage. Bacterial life may occur under these conditions, which highlights the importance of keeping the product properly in order to maintain its longevity and quality.

The production of freeze-dried products has an added benefit and can also help to make a rapid ROI on your investment, if you already utilize these products regularly.

You can create distinctive market-based and local products by taking advantage of the ideal time to purchase them and taking advantage of the organoleptic characteristics of a product that is unique.

There are many products you can make like fruit skewers, crispy slices, powdered flowers, spices, PoP Candy, etc. that bring authentic and interesting items to your food menu.