A freeze-dryer is a machine in charge of the process of freeze-drying, also previously known as cryodessiccation, which is nothing but the method of cold drying and subsequent sublimation of the ice of a material, which has been previously frozen. This process is due to the fact that the water containing the product goes directly from the solid state to the vapor state, ignoring the liquid state. Freeze-drying is able to eliminate 99% of moisture, for example, from a food such as yogurt ferment, coffee, vegetables and fruits, among others, achieving great benefits in relation to the cost of transport, because, being a microbiologically stable product, a cold chain is not necessary and can be transported in larger quantities.
The freeze-drying was born in the Inca Empire, where they produced the chuño, product of the dehydration of the potato. The obtaining of this food consisted in freezing the potatoes all night long, with the help of low temperatures, and during the day, with the help of the dry wind and the sun, in order to remove the water from them. Later, this technique became popular at the industrial level, in the middle of the Second World War, it was used to prepare various antibiotics from penicillin and to preserve blood plasma. Finally, around 1950, this technology was used in a variety of products, including food.
Today, freeze-dried foods offer great benefits to the consumer, these are useful for mountaineers, military, astronauts and the general public. Freeze-dried yogurt is a powdered product with lactic acid cultures that ferment milk and produce a nutritious yogurt. The lactic acid bacteria present in the yogurt are dehydrated by freeze-drying, they are kept alive, then the milk is fermented and the 100% natural product is obtained.
Freeze-dried yogurt: freeze-dried yogurt ferment
The freeze-drying method has many advantages that make it one of the best drying techniques in the food industry. It allows food to be preserved for an indefinite period of time; it allows food to retain its taste, color, aroma and texture, as it is a non-denaturing process; it helps to significantly reduce the mass of the products, reducing transportation costs; they have a better quality than any other product subjected to a drying process, and it allows the food to return to its original shape after rehydration.
Yogurt is a food rich in vitamins and minerals, obtained by fermentation and cultivation of Lactobacillus and Streptococcus bacteria. On the other hand, the freeze-dried ferment to prepare yogurt has the same characteristics, the combination of two lactic acid bacteria, which obtain a yogurt that by adding milk becomes a natural one.
Freeze dryers
A freeze dryer is known as an instrument that removes moisture from a product by freezing it first. Freeze-drying, a technique that has been used for centuries and has evolved throughout history, allows products such as food, medicines and other materials to be maintained indefinitely by drying.
The applications of freeze-drying are present in the pharmaceutical industry, to help preserve vaccines, antibiotics, plasma, vitamins, breast milk and blood products, among others. In chemistry, for the preparation of catalysts, preservation of animals, books and old documents and organic materials, among others. In archaeology, for the conservation of wood, and in the food industry for preparing ferments for yogurt, fruit, vegetables, meat and animal feed, among others.
Kalstein freeze dryers
In Kalstein, we are known for having the best laboratories, for those dedicated to medicine and scientific research. We are MANUFACTURERS of high quality and technology freeze dryers, in addition to having the best PRICES in the market. If you are looking for a freeze dryer, you can find a variety of models in our catalog, vertical and desktop models. To make your PURCHASE, simply visit our catalog by clicking on the following link HERE
