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Freeze Dried Foods - Do you know the Options? MRE's, Freeze Dried Food and Why it is a Great Choice
Freeze drying is a recently developed method of preserving food stuffs. It involves the freezing with the food, then removing most from the foods moisture within vacuum pressure, and lastly sealing the foodstuff in air-tight storage. Click Here for info Freeze dried foods can be transported at normal temps, stored for very a long time, and be eaten together with minimum preparation. Once prepared to eat, freeze-dried foods look and taste just like the original, natural products.
Freeze-dried food was developed during World War II as a method of preserving blood for battlefield injuries, without needing refrigeration or even damaging the organic nature of the plasma. The technology was later put on food products after the end of the war. Coffee was one of the first freeze-dried products being produced on a huge scale. Many fruits, vegetables, meats, eggs, and foods are freeze-dried.
Freeze-dried food has several benefits. Because as much as 98% of the water content has recently been removed, the food is really lightweight, which reduces the price of shipping. This also makes it favored by anyone that has to carry their food with all of them. Because it requires no refrigeration, shipping and storage charges are minimal. Freeze-dried food is furthermore relatively clean, as the dehydration process causes it to be virtually impossible for yeast and harmful bacteria to survive the process. Finally, since the physical structure with the food is not altered through the freeze-dried process, the food retains high of its color and flavor when it's prepared by adding drinking water. This makes it much more attractive to people, than food preserved simply by other methods.
One of the major disadvantages of freeze-dried foods is its cost. The equipment required with this process is expensive, and the process itself is time intensive and labor intensive. These costs are usually passed about the consumer, which makes freeze-dried food very expensive when compared to other methods of food preservation such as canning or freezing.
Some foods are extremely well-suited for the freeze-drying process. Liquids, thin portions of meats, and small fruits and vegetables can be freeze dried easily. Coffee is the most common freeze-dried liquid. Chunks or slices associated with shrimp, crab, lobster, beef, and chicken can be freeze-dried. They are often mixed with vegetables included in soups or main program entrees. Almost all fruits and vegetables could be freeze-dried, including beans, corn, peas, tomatoes, berries, lemons, oranges, and pineapples. Even items like olives and water chestnuts can be processed this way.
Thick portions of beef and larger, whole vegetables and fruits can't be freeze dried with any success. With many other foods, it is simply not necessarily economical to preserve all of them by freeze drying.
The Manufacturing Process
A freeze-drying processing facility is generally a large plant with modern day equipment. Its food-handling areas has to be approved by the usa Department of Agriculture, and the company and its particular employees must adhere to government regulatory procedures. The plant may add a receiving and storage location for raw foods that reach the plant in bulk; a food cooking area for those foods that must definitely be cooked before processing; a large area along with several large freezing and drying chambers; and a packaging area. The facility may likewise incorporate a research area where improved ways of freeze-drying foods are produced, and a test cooking area where new preparation processes to improve the final style, quality, and texture of the foodstuff are tried. Some plants are dedicated to freeze-drying only one merchandise like freeze-dried coffee. Others process a wide variety of meats, vegetables, and fruits. Nonfood products such as chemicals and pharmaceuticals are usually processed in separate plants from food products.
The freeze-drying process varies inside the details of temperatures, times, pressures, and intermediate steps from food to another. The following is a generalized description of the process with several certain exceptions noted.
Testing and preparation
The food is first checked for contamination as well as purity. Fruits, meats, and some other edibles are tested for microbe counts and spoilage. Much of the work of the plant is dependent about the harvest season for every food. In January, for example, the plant would end up being processing celery, olives, lemons, oranges, and pineapples. In July, it would process green beans, peas, and strawberries, among others.
Some kinds of food, like seafood and meats, must be cooked before freeze drying. They are usually purchased already cut into tiny pieces. If they have not been pre-cooked and frozen, these foods are placed in large, industrial-sized kettles and properly cooked. Fruits and vegetables usually are purchased already cut, pitted, and peeled. These foods are simply washed with sprays of water. Some vegetables, like peas and hammer toe, are quickly scalded, or blanched, before freezing. Coffee is purchased being a pre-brewed concentrated liquid. Because the aroma of coffee is very important to consumers, a small amount of beans oil may be added to the liquid. Unlike the water, the oil is not removed through the drying process.
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