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Freeze dried fruit at home8/28/2023 ![]() ![]() It is widely believed that freeze-drying is the best method of drying. The effect of freeze-drying conditions on the nutritional properties, antioxidant activities, and glass transition characteristics of different food materials can be found in the literature. ![]() ![]() Therefore, the dependence of these food properties on the parameters of freeze-drying is extremely important. The color and structure–texture properties are crucial in the quality evaluation of food by consumers. It may also reduce the period of ensuring high quality during storage. The presence of liquid water during the freeze-drying of food products may result in many changes in the composition, morphology, and physical properties of foods (e.g., shrinkage). Liquid water is the reaction medium and changes the rheological properties of the product. The conditions of the freeze-drying process should be selected in a way that does not melt the water. For example, increasing shelf temperature can lead to the defrosting of the product and the collapse of the structure or to the thermal degradation of heat-sensitive food ingredients. Setting parameters to speed up the process can lead to the deterioration of the product’s properties. Therefore, process parameters and other conditions of its course are often set so that its time is as short as possible. The cost of a product mainly depends on the freeze-drying time. The effect of freeze-drying should be considered from the economic aspect and the quality of the freeze-dried material. Secondary drying-desorption drying-drying the product to the required final humidity. Therefore, lyophilization is a highly complex and multi-step process that consists of : In the freeze-drying process, all ice water and some bound water must be removed. Free water freezes, but bound water does not freeze. The water in the products can be free water or water bound to the matrix by various forces. The removal of water by sublimation results in the creation of highly porous structure of the freeze-dried products, and the rehydration of lyophilisates occurs immediately. Raw food materials contain a lot of water, ranging from 80% to 95%. Therefore, the taste, smell, and content of various nutrients do not change. This is due to the fact that freezing water in the material prior to lyophilization inhibits chemical, biochemical, and microbiological processes. In the process, the quality of the dried product (biological, nutritional, and organoleptic properties) is retained. It is widely used for the stabilization of high-quality food, biological materials, and pharmaceuticals, such as proteins, vaccines, bacteria, and mammal cells. Freeze dried leafy greens are also wonderful when crushed into a powder and added to spaghetti sauce or toss the crunchy greens right into your favorite smoothie recipe for a nutritional boost.Freeze-drying is a process in which water is sublimated by the direct transition of water from solid (ice) to vapor, thus omitting the liquid state, and then desorbing water from the “dry” layer. And, for leafy greens, just spritz with water or put them in a large ziplock bag with a moist paper towel so avoid making them soggy. You can easily add freeze dried vegetables right into your favorite soup recipes just like you would fresh or frozen vegetables. Add hot water into a bowl of freeze dried veggies, or add water and warm in the microwave or simply cook them on the stovetop. Vegetables are also easy to rehydrate – just prepare them as if they were fresh from your garden. Rehydrated fruit is perfect for pies, cobblers and on top of yogurt, warm oatmeal or in creamy smoothies. Or, you can just spritz it with water, or add water a little at a time and add it directly to your recipes. For some fruit, just place it in a bowl of water and let it soak until it’s rehydrated. However, it’s easy to rehydrate produce to eat cooked or to add to recipes. You actually don’t even have to rehydrate fruits and vegetables to enjoy them – they’re delicious as a crunchy snack in their freeze dried state. ![]() Now is the time to get started building your stash. Plus, as the winter months stretch into February, nothing tastes better than fresh summer produce. Incorporating freeze dried fruits and vegetables into your plan can help you achieve those goals by reducing the time and money it takes to eat a healthy diet. This time of year many of us reevaluate our eating habits and make renewed resolutions to health and weight loss goals. ![]()
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