Freez Dried Food

Freeze-dried meals are rations that are found in the form of extremely light weight sachets, which contain a complete meal for self-help activities such as hiking, sailing or expeditions.
The advantage of freeze-dried meals lies in its practicality, since it only requires water, to resume its form of meal. It is also an ideal solution because ver...

Freeze-dried meals are rations that are found in the form of extremely light weight sachets, which contain a complete meal for self-help activities such as hiking, sailing or expeditions.
The advantage of freeze-dried meals lies in its practicality, since it only requires water, to resume its form of meal. It is also an ideal solution because very light, 70% of the volume of water is removed through the lyophilization process, which makes a light ration, less than 150gr net the meal. Compared to preserves plates and other stove you will considerably lighten the weight of your backpack. Finally it is a quick solution because a lyophilized meal requires only a few minutes to rehydrate, you can taste it directly in the sachet.

Freeze-dried, what is it ?

Freeze-drying, or cold-drying, is a process which makes it possible to remove the water contained in a frozen food in order to make it stable at ambient temperature and thus to facilitate its conservation by avoiding its oxidation. Some foods can be stored for several years without losing its qualities and properties. In everyday life you have already consumed a lyophilized product: soluble coffees, Chinese noodles, etc.
Freeze-drying is used in agri-food, pharmacy and chemistry. Freeze-drying, or formerly freeze drying, is the desiccation of a pre-frozen product by sublimation. Cryo means "cold" in Greek and desiccation means drying the product. It was discovered in 1906 by the French physicists Arsène d'Arsonval and its preparer Frédéric Bordas at the Collège de France. But according to some sources, the Andean Indians would have been the first to use a process similar to that of today. These Indians lyophilized potatoes (Chuño). They immersed them in icy water and allowed them to become dehydrated thanks to the altitude and the sun. The freeze-drying process It is a combination of cold and vacuum: the product is frozen rapidly from -20 to -80 ° C. and then dehydrated. Only 1 to 5% of water remains. It can then be stored under vacuum in an ambient temperature. It is enough to put the product in the presence of water so that it regains all its nutritional qualities.

  • Step 1: Freezing, the product is frozen rapidly from -20 to -80 ° C and then dehydrated
  • Step 2: Primary dissolution or sublimation, the frozen water passes from the solid state to the gaseous state directly. This vapor is recovered
  • Step 3: Secondary dissolution or final drying, the temperature is increased between 20 ° and 70 ° C. for 2 to 6 hours. The food is then dried.

Lyophilization can be used on almost any food. Rehydration is possible in a few minutes with hot or cold water. Lyophilization is one of the best drying methods since it retains the nutritional quality of foods.
Advantage : The food retains its structure, its colors, its flavors and its consistency compared to other methods. The weight of food is also decreased. This is an advantage for transportation. Some foods can be kept for up to 25 years and without losing its qualities and properties. Rehydration takes place quickly.
Disadvantages : The very expensive method due to the energy consumption of the lyophilizer. The lyophilized food must be stored in a vacuum bag. One can treat that small foods, large chunks require too much energy to produce. So you can not lyophilize at home.

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Showing 1 - 24 of 55 items