What is frozen vegetables?

Freeze dried vegetables are those that have been frozen and then all water was removed. This allows them to store them for a long time without cooling. This preservation method is popular for food designed for long -term storage, such as food for readiness readiness. It is also used to create camping foods that are easy to carry and easy to prepare. Potatoes, carrots, corn and onions are often lyophilized. Other popular elections are peppers, peas and green beans. Other types of vegetables of lyophilized vegetables are easily accessible from various suppliers and can be found almost anything shopping around. The drying process eliminates most of the potential spoilers of stored food, such as insects and bacteria, but the drying itself does not protect the quality for a long time. When food is exposed to oxygen, even in small quantities, the food begins to degrade.

Removing all oxygen from the packaging is the best way to maintain vegetables dried freezing and other foods designed for long -term storage. By removing oxygen, food quality and safety are maintained for a longer period of time. This problem is solved by two main ways.

The first way as ready for lyophilized vegetables for long -term storage is the addition of a product that absorbs oxygen. This product is placed in a can together with food and acts to neutralize any oxygen that penetrates the can over time. The container is fastened vacuum and parent maternal material will work to protect food for a longer period of time, usually about 10 years. After this point, he can no longer absorb other oxygen and begin to degrade the food.

To store vegetables of lyophilized vegetables for a much longer period of time, usually used nitrogen rinsing. This process requires that the cans and foods that contain are filled withy nitrogen before sealing. The nature of nitrogen is such that it creates positive internal pressure. This means that nitrogen inside the can only pushes out slightly, so that the oxygen does not enter. This results in food that can be stored for up to 30 years and still retain texture, color and taste.