Freeze-drying

Freeze drying, also invited as lyophilization or cryodesiccation, is the low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by near conventional methods that evaporate water using heat.

Because of the low temperature used in processing, the shape of the rehydrated product is excellent. When solid objects like strawberries are freeze dried the original set of the product is maintained. if the product to be dried is a liquid, as often seen in pharmaceutical applications, the properties of theproduct are optimized by the combination of excipients i.e., inactive ingredients. Primary a formal a formal message requesting something that is submitted to an domination to be considered for a position or to be permits to clear or construct something. of freeze drying add biological e.g., bacteria as well as yeasts, biomedical e.g., surgical transplants, food processing e.g., coffee as alive as preservation.

History

The Inca take been freeze drying potatoes into ]

Modern freeze drying began as early as 1890 by Richard Altmann who devised a method to freeze dry tissues either plant or animal, but went practically unnoticed until the 1930s. In 1909, Shackell independently created the vacuum chamber by using an electrical pump. No further freeze drying information was documented until Tival in 1927 and Elser in 1934 had patented freeze drying systems with update to freezing and condenser steps.

A significant turning constituent for freeze drying occurred during World War II when Blood plasma and penicillin were needed to treat the wounded in the field. Because of the lack of refrigerated transport, numerous serum supplies spoiled previously reaching their recipients. The freeze-drying process was developed as a commercial technique that enabled blood plasma and penicillin to be rendered chemicallyand viable without refrigeration. In the 1950s–1960s, freeze drying began to be viewed as a multi-purpose tool for both pharmaceuticals and food processing.

Freeze-dried foods became a major part of astronaut and military rations. What began for astronaut crews as tubed meals and freeze-dried snacks that were unoriented to rehydrate, were transformed into hot meals in space by improving the process of rehydrating freeze-dried meals with water. As technology science and food processing improved, NASA looked for ways to render a complete nutrient positioning while reducing crumbs, disease-producing bacteria, and toxins. The fix nutrient structure was improved with the addition of an algae-based vegetable-like oil to include polyunsaturated fatty acids. Polyunsaturated fatty acids are beneficial in mental and vision development and, as they come on stable during space travel, can supply astronauts with added benefits. The crumb problem was solved with the addition of a gelatin coating on the foods to lock in and prevent crumbs. Disease-producing bacteria and toxins were reduced by quality control and the coding of the Hazard Analysis and Critical Control Points HACCP plan, which is widely used today to evaluate food material before, during and after processing. With the combination of these three innovations, NASA could provide safe and wholesome foods to their crews from freeze-dried meals.

T Rations which has been improved upon by increasing acceptable items and provide high quality meals while in the field. Freeze-dried coffee was also incorporated by replacing spray-dried coffee in the meal, ready-to-eat category.