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Lyophilization – A line for preserving industrial medical food fruit and vegetable products by lyophilization
Lyophilization – A line for preserving industrial, medical, food, fruit and vegetable products by lyophilization
Lyophilization – A line for preserving industrial, medical, food, fruit and vegetable products by lyophilization
Lyophilization is a method of conservation by freezing drying using reduced pressure.
For example, Lyophilization foods are dehydrated by removing 70% to 96% of water.This stops the growth of microorganisms and greatly slows down enzymatic processes.
Advantages
light (6 to 10% of original weight) hydrates quickly (compared to dried food)
History
Massive lyophilization was applied in the US over time to blood plasma so that they could easily be transported to areas of warfare.
Lyophilization – bacon bar.
In the 1960s, it was first used to preserve food for astronauts and astronauts during increasingly long space missions. It was first used on a larger scale in the mission of SKYLAB.
Lyophilization food was also used in Space Shuttle missions. On board the shuttles, water was synthesized from oxygen and hydrogen on fuel cells. So it was somehow a by-product of electricity production. It was used to drink, eat and wash. It took about 40-60 thousand to carry a kilo of cargo by space shuttle. dollars, so in one mission (7 crew members, 14 days) allowed to save food from 4 to 6 million dollars.
Along with the cheapening of the freeze-drying process, freeze-dried food gradually began to be used by mountaineers, mountaineers, sailors and soldiers.
Currently, it is also used in hiking and cycling, mountain climbing, as well as in distant car expeditions and rallies.
Description and diagram of the line for preserving food products, fruits and vegetables by lyophilization
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