That has lead to me making my own lactose free Greek yogurt and freeze drying it to use for yogurt and sour cream for my son. We also freeze dry lactose free milk for traveling or for any other time we need it. It reconstitutes very well.

5 Posted September 16, 2015 (edited) Gypsyman: Proof again that "great minds think alike". In my initial pondering, I thought using an oil filter base would be a logical approach -- but I didn't have one handy and figured my car might miss it. Besides, one of my goals was to keep this affordable, and they tend to be a little pricey.

You can freeze dry things with fat and oils in it. The point isn’t to completely get rid of all the fat, but to reduce it. The reason being is for the storage process.

Theoretically, you could use the machine for both gluten and gluten-free foods. However, we choose to put only gluten-free items in our freeze dryer to avoid any potential cross contamination.

The pros and cons are easy to understand. In fact, there really is only one pro and it’s a huge one. Those who are willing to spend the time and money to freeze dry their own food should do so as long as they’re going to be committed.

Furthermore, the latest systems automation along with remote monitoring offer opportunities for will enable businesses to minimize the workforce, errors, and operational costs while maximizing production. Understanding the process of freeze drying will make new equipment investments easier for businesses by changing their purchasing strategies.

Question for you: I'm impressed by the shortening of cycle times. Obviously some of that is from the improvement in insulation on the lines, etc., but I'm wondering how much of it might be from "drying out" of the insulation and outer walls of the freeze drying chamber.

The freeze dried food can be used for everyday eating, camping and of course, long term storage. I freeze dry as much as I can while times are good, I won’t plan to get more info freeze dry if I go off-grid or don’t have electricity.

We will still run batches of strawberries or zucchini when there’s nothing else to go in but for the most part we stick to the higher-end foods.

To maintain stability of drugs, vaccines, and biologics, freeze-drying is one of the most prominent techniques the pharmaceutical industry utilizes. Since many pharmaceutical compounds are sensitive to moisture and temperature changes, their potency can be conservatively preserved through lyophilization.

Not all of us are technical experts (the 'not' category includes me) but I hope someone who can help you will come along soon.

If you have a high volume lab, it’s usually a good idea to have more than one to be safe. Freeze drying ice water hash is the #1 way to dry it because it increases your production speed, enhances its color, retains more delicate terpenes, and sharply limits microbial activity.

The length of time on a freeze dry cycle really depends on a few factors including what food you are drying, how much weight there is, and whether or not the food was pre-frozen.

I started by removing the 3 grocery bags that were holding the 2 thick bags that had at Know More one time held the berries. Struck by how much it looked like a placenta - bag and all!