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.
I routed the exhaust from the catch can to a home made catch can that consisted of a jar with two ports with steel wool inside. I wanted to see just how much oil would escape the newly install catch can and collect in the jar.
So they have been sitting in my freezer awaiting a time when I was prepared to deal with them - I've told him several times that he isn't going to get usable raspberries out of this - just raspberry powder. I don't think he believes me!
Its patented technology and large capacity set it apart, offering reliable and consistent freeze-drying results that maintain the highest quality standards.
14 Posted December 16, 2015 On 7/31/2015 at 11:12 PM, TonyC said: Here is my first pass on a Vapor Trap... it is an old whole house water filter that I modified. It failed to reduce the moisture in the oil... I'm in the process of modifying it to catch and suspend the moisture in the container long enough for desiccant beads to absorb the water. The air flow comes into the inlet, down the central pipe to the bottom of the screen and filters up through the beads and out the top. I know this was like forever ago, but I thought I would respond anyway. I haven't been on much in a while, I only run my freeze dryer in the winter. So I think you'll find it's a lot harder to remove water vapor from a vacuum than just using desiccant, as the vacuum will just pull the water out of the desiccant.
The bottom line regarding freeze-dried food is that hoe freeze dryers are an investment! An investment more info that pays you back and makes you more resilient in the process.
oito) The vacuum port was up next. You can see the condensation on the brass fitting. That means cold is escaping and heat is getting into the chamber. This small section was placed inside the panel.
I'm actually working now on making myself a vacuum microwave instead. Got the idea from an article in MacLeans magazine about Domenic and Cindy Duby, who use one to produce interesting flavours. Takes up less space and hopefully produces a product a bit faster. We'll see how it works out.
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.
Most other methods for extracting water also destroy enzymes and terpenes due to heat being used in the extraction process. Because freeze drying does not use heat during operation, the enzymes and terpenes in freeze dried products are not destroyed.
Since 2000, Extension has been warning consumers about canning cakes and breads. While this process has much appeal, it does not destroy the organism that causes botulism.
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I started by removing the 3 grocery bags that were holding the 2 thick bags that had at one time held the berries. Struck by how much it looked like a placenta - bag and all!
Freeze drying lets you say goodbye to food waste by extending the shelf life of your food. Every dollar you save on groceries goes back into your pocket.