Sejarah pengeringan beku
The origins of freeze drying can be traced back to the 15th century, where a rudimentary form of freeze drying was used by the Incas. Their crops were stored on the mountain heights above Machu Picchu where the cold mountain temperatures froze their food stores, and the water inside slowly vaporized under the low air pressure of the high mountain altitudes.
Teknik pengeringan beku modern pada awalnya dikembangkan selama Perang Dunia 2. darah yang dikirim ke Eropa dari AS untuk perawatan medis dari yang terluka diperlukan pendinginan, tetapi karena kurangnya pendinginan simultan dan transportasi, banyak persediaan darah yang dikembangkan tanpa ada tuduhan yang dikembangkan, {2} {2 {{2} {{2} {{2} {{2} {{2} {{2} {{2} {2 {2 {2 {2 {2 {2 {2 {2 {2 {{2 {2 {2 {2 {2 {{2 {2 {2 {2 {2 {2 {2 {2 {2 {2 {2 { Refrigerasi . Segera sesudahnya, proses kering-kering diterapkan pada penisilin dan tulang, dan pengeringan beku diakui sebagai teknik penting untuk pelestarian banyak biologis .
Since that time, freeze-drying has been used as a preservation or processing technique for a wide variety of applications to include food, pharmaceuticals, restoration of water damaged materials, ceramics, and many others. Freeze-dried foods are closest to their natural composition with respect to structure and chemistry, ensuring essential vitamins and nutrients are maintained. The freeze-drying process became widely popular Ketika itu digunakan oleh NASA dalam penciptaan es krim kering-beku, makanan astronot populer . juga banyak digunakan untuk menghasilkan esensi atau perasa untuk ditambahkan ke makanan.
Pada tanggal 29 September 2015 oleh AdminIn Processestagged Freeze Drying Process, SublimationSeave A COMMENT
Bagaimana cara kerja pengeringan beku
Sederhananya, pengeringan beku adalah penghapusan air dari produk beku menggunakan proses yang disebut sublimasi . sublimasi terjadi ketika cairan beku berubah langsung ke keadaan gas tanpa melewati fase cair . proses kering kedua terdiri dari tiga fase: prefreezing, prefreezing {2} {drying beku {{prefreezing {prefreezing {prefreezing {prefreezing {prefreezing {prefreezing {prefreezing {prefreezing {2 {2
Prefreezing:
Food items that are freeze-dried must first be prefrozen below its eutectic temperature, or simply put, freezing the materials (solute) that make up the food. Although a product may appear to be frozen because of all the ice that is present, in actuality it is not completely frozen until all of the solute is frozen as well.
Pengeringan utama:
Setelah prefreezing, es harus dihapus dari produk melalui sublimasi . Ini membutuhkan kontrol yang cermat terhadap dua parameter; temperature and pressure. The rate of sublimation depends on the difference in vapor pressure of the product compared to the vapor pressure of the ice collector. Molecules move from the higher pressure sample to the lower pressure sample. Since vapor pressure is related to temperature, it is also necessary for the product temperature to be warmer than the ice collector temperature.
Pengeringan sekunder:
After primary drying, all ice has sublimated but some liquid is still present in the product. Continued drying is necessary to remove the remaining water. The process for removing this excess water is called isothermal desorption. The excess water is desorbed from the product by making the product temperature higher than the ambient temperature.
Selama seluruh proses pengeringan beku, metodologi pembekuan yang tepat dan penyimpanan yang tepat sangat penting .
