Freeze Drying Trivia: A Revolution in Food Storage and Processing

The freeze-drying process added new life to food storage and made processing easier to handle. By the way, the freeze-drying process was known to the ancient Peruvian Incas from the Andes. They used to store their potatoes and some other food in the mountains above Machu Picchu. Food used to freeze due to the low temperatures in the mountains, and water evaporated slowly due to low air pressure at high altitudes. It was developed commercially in World War II, but was not filed with a patent attorney or a California patent attorney. The main reason is that a freeze dryer was not a real invention but eventually evolved from a laboratory instrument.

The simple idea of ​​this process is to remove the water content from the frozen food. Most of the food we eat has a high moisture content and it is the same moisture that is responsible for the deterioration of food. Vacuum dehydration solves the moisture problem, thus giving food a longer life. A freeze-dried food will not only last longer, but it is also very light. This makes the food perfect for space travel.

Speaking of freeze-dried food, the first name that comes to mind is Nescafé. This was the first freeze-dried coffee produced in 1938 by Nestlé. It also led to the production of powdered food products ever since. Technically, the freeze-drying process is called freeze-drying, and it works on the idea of ​​removing water from dissolved or dispersed frozen solids. But let’s see how it really works?

How does it work?

As you know, freeze-drying is intended for food preservation, but it can also be used to purify different materials. Wherever this process takes place, you will have these four steps

1. Freezing: Food must first be frozen at a very low temperature. This provides the appropriate conditions for the correct drying of food.

2. Vacuum: Once the food is frozen, the food is placed under vacuum. In this way, the water in the food is vaporized from its solid state without going through the liquid phase. This process in which water skips a phase is known as sublimation.

3. Heat: To speed up the process, heat is applied. The application of heat along with the vacuum basically speeds up sublimation.

4. Condensation: Finally, the low-temperature condenser plates remove the vaporized solvent from the vacuum chamber, turning it back into a solid. This completes the separation process. However, the final step can be avoided if simple drying rather than separation is required.

With freeze drying, the moisture content of the food product is controlled. This means you don’t have to cook or refrigerate it, but it will still retain its natural flavor and color with this process. Food preservation was only one of the merits, but this process also solves the problem of space food systems by providing them with a basic diet during the journey. Many flights to orbit these days last many days and even weeks. The freeze-dried food will be easy to handle and will provide sustenance for the astronauts during their journey.