What is drying up?

drying of freezing that scientists can call lyophilization uses both vacuum and freezing process to remove water from food and medicinal products. The result is a product that can be deposited at room temperature for years without beaching or wrapped in limited storage spaces and later reconstructed with water. Instant coffee creators often use the drying process, as well as dietologists creating meals for campers, soldiers and astronauts. Drying of freezing is also used in the pharmaceutical industry to maintain the integrity of medicinal compounds sensitive to air or humidity. The water inside the meal is in the form of liquid, but the heat of the sun or other source slowly converts it into gas. As liquid passes from food, cell walls are often damaged and the basic taste and texture of food are lost. Adding water to food dehydrated with Heat does not always restore a taste or texture. That is why drying freezing has an advantage over heat dehydration in the protection process.

Freeze drying first involves cooling food or chemical compounds, often deep below the point of water. At this point, all the water contained inside the meal should be frozen into solid crystals. The basic structure of fruits, vegetables or meat has not changed, but the water content is in solid state. Half of the drying process was made at this point by lowering the temperature.

The drying process involves the use of a vacuum chamber. Frozen foods or chemicals are placed in the vacuum chamber and the surrounding air is exhausted. If this process was carried out at room temperature, the food would most likely be destroyed when liquid water forced itself to the vacuum chamber. In fact, F.Rozen water crystals change from solid ice to gas and completely bypass the condition of the liquid.

This process is called sublimation . It is the same effect that causes a solid dry LED slingshotTicky disappears when it is hit by a hammer. During the drying process, solid water is converted into steamy gas in a vacuum chamber and all dehydrated materials with solid foods are left.

Once the water has been removed by drying, dried food or chemicals are often stored in vacuum -fastened packages to prevent air and moisture. These packages can be stored at room temperature, because bacteria and other harmful organisms cannot survive without air anyway. The syenic of freezing also leaves small pores, where there were frozen water crystals. That is why immediate coffee facilities mix so quickly and thoroughly with hot water. Drying freezing is also a popular process of creating desserts of ice cream "Space Age" and food friendly to backpacks and campers.