5 elementos essenciais para harvest right home freeze dryer
5 elementos essenciais para harvest right home freeze dryer
Blog Article
This article explores the various aspects of purchasing a freeze dryer machine, including its benefits, types available, and considerations before making a purchase.
It's awesome! I don't have a freeze dryer yet but am planning to place an order tomorrow. I am super curious how Kerry's scroll pump is holding up... eliminating the oil from the equation would make this whole thing SO much easier.
1. Inadequate Drying Time: If your food is not completely dry after a cycle, it may require additional time. Always check moisture levels before sealing.
For ground meats, it’s a good idea to cook and then drain off as much grease as possible. I like to rinse ground meat before putting it in my machine to get rid of even more fat.
This includes setting as many as five different shelf temperatures, thus allowing the material to dry in phases, at different temperatures. For instance, you might have the material begin drying at 10ºF and increase the temperature in phases until the ultimate final dry temperature is 70ºF.
Odds are the problem is the vacuum hose or its end connections, the drain valve, or the door gasket. Based upon my experience I'd double check the fittings while installed on the FDer.
Hopefully I said that in a way that makes sense! As well, does it matter which port is used as "in" and which as "out"?
Taking the time to be sure accurate air flow, drainage angle, and positioning of accessories such as drip pan can avoid mishaps, preserving you the two time and expense In the long term. A properly-executed set up is the initial step toward productive freeze drying adventures.
14 Posted December 16, 2015 (edited) On 7/31/2015 at 11:12 PM, TonyC said: Somehow this post got get more info posted twice so I'll edit the second one with some more useful information. I remember reading somewhere in this thread where somebody was asking how long you run the freeze cycle with pre-frozen food. I have my chest freezer set to -12F, and I usually let the freeze dryer cool for an hour before I put the frozen food in. After I load the food in I wait another half hour to start the drying process. I've had a lot of cycles that the Completa time between pulling one batch out and starting the drying cycle on the next is around 2 hours. I'm running mine in a cold garage, so it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.
The alternative was to simpIy cut a small section from the guard at the lowest point and allow the water to run down the front of the panel in a single stream. I am not crazy about the look, but it is absolutely necessary to protect my investment and the electronics. If you look carefully you can see the hole in the gutter beneath the center screw.
So, while it might be tempting to stuff just as much as you may onto a tray, an arranged tactic making use of these applications will produce the best freeze dried foods, batch immediately after batch.
We packed freeze dried milk and cooked chicken strips as well as an assortment of snacks. One checked bag was dedicated to food, and it traveled very well.
Monitoring the FDer internal temps and once I see -40F I start the dry cycle, except for high sugar content food which I give an Em excesso hour. I'm still experimenting with Ice cream and a few fruits to determine optimal freeze time to get the best results. The cooling cycle ends up much shorter.
Of course, if someone used a larger can, say a #10, that is bigger than the get more info top of the container that surrounds the filter and captures the oil, then the "disk" wouldn't be needed at all. In that case, an AN8 fitting might work -- or maybe there are longer ones out there somewhere.