We're diving into the fascinating world of freeze-dried meals and uncovering the basic science behind our process.
Freeze drying, scientifically known as Lyophilisation, is a meticulous drying method that involves the removal of moisture under vacuum conditions and a process called Sublimation, where ice transitions directly into water vapor without melting.
The result? A superior product that maintains its original flavor, texture, and an impressive 98% of its nutritional value, all while boasting a shelf life of up to 25 years.
Here's a breakdown of our meticulous process:
FREEZE: Our meals are pre-cooked and then flash-frozen solid, locking in nutrients and flavors.
VACUUM AND DRY: The frozen meals undergo a vacuum process where they're progressively heated, allowing up to 98% of water to be extracted through sublimation. Over a period of 48 hours, the meals are carefully heated and cooled until they have almost no moisture left.
PACK: The dry product is meticulously packed into pouches and sealed to ensure the highest quality of our product is maintained.
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