3 Freeze Drying Mistakes to Avoid for Storage Quality

Comments · 43 Views

3 Freeze Drying Mistakes to Avoid for Storage Quality

Buzzing around Instagram and online freeze drying groups, I see a lot of photos of people showing off their home freeze dried goodies – and a lot of freeze drying mistakes. We got our home freeze dryer earlier this year, and it’s pretty easy to use, but there are some things you should avoid to get the best results for your food and your freeze dryer. Some of these tips are for flavor, some shorten your drying time, some avoid messes and a few are real safety issues.

1 – Mixing Raw Meat with Other Foods

Just like in the rest of the kitchen, you want to avoid cross contamination to prevent the spread of e coli and other bacteria. Scientists use freeze drying to preserve bacteria samples. This means your odds of any bacteria on your raw meat surviving the freeze drying process are pretty high. During the freeze drying process, water vapor moves around the freeze drying chamber. (The sublimation process takes the water in the food from frozen to vapor, skipping the liquid state.) Please don’t mix foods like fruits and vegetables that are intended to be eaten raw with raw meat. If you wouldn’t mix the foods on a kitchen cutting board, don’t mix them in the freeze drying chamber.

2 – Mixing Foods with Dissimilar Flavors

There are a number of sources that say you can mix and match even strong flavored foods in the vacuum chamber, as long as you put the strong flavored food (like onions) on the top shelves. I’m telling you otherwise. Maybe those folks have wonky taste buds, but when we freeze dried green beans and bananas in the same batch of food, we ended up with green bean flavored bananas. The flavor was subtle, but it was definitely there (and green bean bananas do taste as bad as they sound). Since then, we’ve been careful to keep sweet and savory foods separate, with good results.

3 – Attempting to Freeze Dry High Sugar Foods

Some foods like very high sugar content fruit, jams or jellies do not freeze dry well. No matter how long you leave them in, they will still be a little (or a lot) sticky. This is because sugar binds to free water molecules, preventing them from escaping the food. Normally, this trait is helpful for food preservation. Binding up free water slows down bacteria and mold growth, because those microorganisms need water to thrive. Unfortunately, it results in a less than ideal freeze dried product.

How much sugar is too much sugar? The good news is that most plain fruit still works very well, although sweeter fruits like peaches or pineapple will likely require a longer drying cycle. The only fruit I’ve tried so far that took a very, very long time and still came out tacky was pears. There’s a reason I refer to my dehydrated pears as “pear candy“. I’ll stick to dehydrating those, since the freeze dried pears came out very similar in texture to the dehydrated pears. Just skip the jams, jellies and other fruit spreads.

More information about 3 Freeze Drying Mistakes to Avoid for Storage Quality, please check freeze dry machine site: GuanFeng is your specialist in drying techniques and all your partner for Freeze Dry Machine . The great variety of drying processes enables Guanfeng to always give good and honest customized advice and help you decide which machine best matches your requirements.Please contact us or check below link: https://www.gf-machine.com/ if you have any question.

Raphael Mochama 5 months ago