I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.

The characteristic timeless design is as popular today as in the 50's. It was first developed by civil engineer Alvar Lennin.

My husband has been contemplating cost effective alternative ways to get oil-less vacuum happening... what would the specs needed be, since I don't have a pump to look at. Hopefully I asked that in a way that makes sense.

After it’s processed, I weigh the tray again and subtract the ending weight from the beginning weight. That tells me how much water to add for reconstitution. I like to write on the mylar bag or jar lid how much water to add so I don’t have to guess when I am ready to reconstitute the food.

The good news is, their collection of home freeze dryers for sale are high-quality and possess so far delivered great results across a wide spectrum of buyers.

I've run the system in countless tests including over filling the pump and running the pump without a load (both result in lots of oil spitting out the exhaust port of the pump). I've drained the catch can twice, once with over 5 oz of oil in it, but have not collected any oil downstream in the jar so the system is performing well.

Automatically adjusts settings for optimal vacuum pressure and temperature, ensuring the best preservation of your materials.

Once we got into the groove of freeze-drying food, we have been extremely pleased with the purchase. But know this going in more info if you’re thinking this is an “easy button.” It’s not. In fact, in many ways it has changed our lifestyle. For example, we now often cook for a family of oito even though it’s just us and the two kids.

A bit of background on me - I used to work in a sold state fabrication lab (university research lab) and had a lot of hands-on work with ultra-high vacuum equipment. The pumping we do for freeze drying was what was required to just start

Freeze drying definitely saves my family money. We have a lot less food waste because leftover food can be freeze dried for later use.

If you don’t have the time or money, or if you believe the food crisis will hit hard very soon, then it makes more sense to buy freeze-dried food instead.

Shortly after getting the freeze dryer, Lance's wife began shipping over boxes of dehydrated food. We get the food, rehydrate it, and make some incredible meals. My favorite was the pizza Lance would whip up!

Control of the amount of time a material is held at the ultimate freeze temperature before the drying cycle is started.

And therein lies the best piece of advice I can offer on this topic: Keep your freeze dryer running. get more info Downtime is wasted time. Some items take a while. Others are quick. But keeping the freeze dryer going almost non-stop is the key to getting the bang for the buck.