I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.
After a few years of research, I finally decided to purchase a freeze dryer. It was one of the best purchases I have ever made. The only regret I have is that I didn’t buy one sooner.
It makes the processing time faster, which means less wear on the machine. If I am preparing fruit, I typically slice it and put it on a baking sheet.
For ground meats, it’s a good idea to cook and then drain off as much grease as possible. I like to rinse ground meat before putting it in my machine to get rid of even more fat.
This includes setting as many as five different shelf temperatures, thus allowing the material to dry in phases, at different temperatures. For instance, you might have the material begin drying at 10ºF and increase the temperature in phases until the ultimate final dry temperature is 70ºF.
Allows for up to 10 thermal treatment steps and 12 drying steps, so you can adjust your process for each material with precision. You can control the rate of freezing, the final freeze temperature, and the duration of the freeze cycle.
Question for you: I'm impressed by the shortening of cycle times. Obviously some of that is from the improvement website in insulation on the lines, etc., but I'm wondering how much of it might be from "drying out" of the insulation and outer walls of the freeze drying chamber.
Taking the time to be sure accurate air flow, drainage angle, and positioning of accessories such as drip pan can avoid mishaps, preserving you the two time and expense In the long term. A properly-executed set up is the initial step toward productive freeze drying adventures.
Drying things out played a roll as well as the added insulation. We had 3.5 weeks of constant rain here in central NC with humidity over 95% and temps near 95F in Buy Now the beginning and tapering down to 80F by the end of the rain. The condensation on the front panel around the seal had water running down the front of the Freeze Dryer constantly during the entire cycle, not just the freeze cycle. I initially went into the FDer to simply stop the humdity from reaching the outer chamber shell and freezing.
Furthermore, the modern freeze dryer systems have vacuum pumps and refrigerators which enhances the drying cycles and saves energy.
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Hey there, fellow self-reliant folks! If you're all about preparedness and want to take your food preservation game to the next level, you've probably considered getting yourself a freeze dryer. But let's be honest – freeze dryers aren't exactly known for being wallet-friendly.
Forgive me for the extremely long post but I thought other southerners may also face this problem and could use this information.
Of course, if someone used a larger can, say a #10, that is bigger than the top of the container that surrounds the filter and captures the oil, then the "disk" wouldn't be needed at all. In that case, an AN8 fitting might work -- or maybe there are longer ones out there somewhere.