Freeze-dried food: What it is and how it is made
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It is common to see, in movies and series simulating space travel, astronauts making an entire meal with only a few tablets And although it is fiction, the idea of making food smaller so that it takes up less space makes sense and is a good idea in some situations. This logic, by the way, is used in the manufacture of freeze-dried food.
People who like to camp, do trekking (trails) or practice trail run ( running in the middle of nature ) need extremely optimized luggage to avoid excessive weight, i.e., they should carry only what is necessary. This is why freeze-dried food can be a good alternative: it is nothing more than food that has undergone a process of dehydration extremely efficient, able to preserve all the nutrients and increase in months (even years in some cases) the shelf life of the item.
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How freeze-dried food is made
Lyophilization is a food dehydration process used to ensure the preservation of perishable foods such as fruits and vegetables In it, the food goes through sublimation, that is, it is frozen at a temperature of -30°C and subjected to very low pressure (high vacuum).
See_also: Caffeine intolerance: what it is, symptoms and what to doThe method then causes the water present in the ingredient to pass directly from the solid to the gaseous state, resulting in a porous end product that is completely free of humidity - but with much less volume and weight.
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Benefits
- The food becomes smaller and much lighter;
- Freeze-dried food can be kept at room temperature without spoiling for up to two years;
- Some companies are already able to prepare meals complete freeze-dried products - just add hot water and wait two minutes;
- Even dehydrated fruits and vegetables can be consumed: the result is a snack crunchy and tasty, very concentrated in nutrients.
