Companies manufacture freezing and cooling systems to prevent food waste and enable food preservation. Food and beverage preservation is the most common application for freeze-drying equipment. By turning residual moisture into ice, freeze-drying equipment slows decomposition and inhibits the growth of bacterial species. It keeps food's quality, texture, and flavor.
Because freeze-drying removes moisture (water) from foods, oil-based foods do not freeze-dry well. Peanut butter, butter, syrup, honey, jam, and pure chocolate are examples of foods that cannot be freeze-dried. Freezing meat is a simple process. It doesn't take long, and the results are fantastic. It makes no difference whether the meat is cooked or raw; simply place thick or thinly sliced pieces on your trays and let the freeze dryer handle the rest.
However, most freeze dryers on the market today require a longer drying time, resulting in high energy consumption and high initial investment. This is due in part to the slow heat transfer rate as the sublimation front moves from the outside to the inside of the frozen material being dried. Freeze-dried food is definitely a viable option. It's not dissimilar to eating fresh food. It's almost the ideal method for preserving non-perishable survival food. If you eat a healthy mix of fruits, meats, and vegetables, you can survive on freeze-dried survival food.
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