The most important consideration when choosing a freeze dryer is to ensure the system is fit for both today's applications and future needs. For the sake of this discussion, we will focus on freeze dryers with fluidfilled shelves, which does not include lowend manifold or heatonly shelf freeze dryers.
An understanding of the available features of a freeze dryer can facilitate the choice. The...
Vegetable juices are sometimes acidified with organic or mineral acids to reduce the pH, so that a milder heat treatment (pasteurisation) is then possible. Some low acidity juices are blended with high acid juices such as tomato, rhubarb, citrus, pineapple or sauerkraut, so that they are acidic enough to only require pasteurisation. Some vegetables may be blanched prior to acidifying and...
The temperature of the food is raised to a level which inhibits the growth of bacteria, inactivates enzymes or even destroys viable bacteria. Traditional wet cooking methods include blanching, boiling, steaming and pressure cooking. Dry cooking methods include baking, frying and roasting. In newer techniques, heat is applied by electro-magnetic radiation such as microwaves.
The temperature of...
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