opublikowano: 14/05/2010 | Emilia Plater
słowa kluczowe: freeze dried

Lyophilization does not only apply in the food industry. Lyophilization is one of the most effective methods of food preservation. Recently, however, also produces a freeze dried herbs for everyday home use as the most healthy, containing all the necessary ingredients for proper nutrition. Apply to the liquid nitrogen cooling mixture. It applies also in: chemical laboratories, archeology, biotechnology, pharmaceutical plants. Freeze dried products are characterized by a very good absorption of the body, and solubility. Freeze-drying process used for the regeneration of flooded and damaged, attacked by fungus and worms, archives, books, documents, library collections. In the 50s of the twentieth century for the aerospace and military process was invented freeze-dried food. Freeze-dried food is light and very importantly, retains all minerals, nutrients and vitamins. Produced freeze dried food is mainly designed for athletes and travelers. It involves freezing and drying of products not capable of heating. Damaged material frozen to very low temperatures and then dried in such a way to skip the liquid phase.
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