Dehydrated vegetables
date2011-01-28 | author: Nina
Lyophilized food is light and very importantly, retains all the minerals, nutrients and vitamins. freeze dried freezes destroyed the materials to very low temperatures and then dried in such a way to skip the liquid phase. Lyophilization is one of the most effective methods of food preservation. It involves freeze drying and freeze dried products freeze dried herbs are not resistant to heat. The lyophilized product is characterized by a freeze dried products very good permeability and solubility in the body. Recently, however, also produces a freeze-dried food freeze dried vegetables for everyday home use as the most healthy, containing freeze dried with all the necessary ingredients for proper nutrition. Produced freeze-dried food is mainly designed for travelers and sportsmen. Freeze drying is freeze dried fruits not only used in the food industry. In the fifties of the twentieth century for military purposes and space was first invented the process of freeze-dried food. Freeze-drying process used to regenerate damaged and freeze dried mushrooms flooded, attacked by fungus and worms, archives, documents, libraries, books. It is also applied in pharmaceutical factories, archeology, chemistry laboratories, biotechnology. Applies to this chilled mixture or liquid nitrogen.
tags: freeze dried
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