FREEZE DRIED AND DEHYDRATED FRUITS

What is the difference between Freeze Dried Vegetables  and dehydrated fruits?

the fantasy of each incredible gourmet specialist is to discover a strategy to save nourishment that does not modify the characteristics of the fixings. One of the best utilized in haute cooking is lyophilization , which today around evening time will have a main job in the 'Ace Chef 6' function , held at the Wanda Metropolitan arena with the nearness of Spanish delegates in Euro vision, Amaia and Alfred.

Freeze-drying is a process of safeguarding by sublimation that is utilized, particularly, to decrease the misfortunes of sustenances delicate to temperature change. It is probably the best process for the protection of organic items, while consolidating the two most solid techniques: solidifying and lack of hydration. It doesn't utilize additives or synthetics and the items effectively rehydrate without changing their properties.

It's anything but a straightforward strategy that should be possible at home. The nourishment is organized in plate inside a vacuum machine, where the temperature is diminished to beneath the point of solidification and, with the alteration of the environmental weight, it is conceivable that the water goes from strong state to state gas without experiencing the fluid state. Along these lines, the natural structure of the sustenance is kept up just as the entirety of its dietary properties.

A simple lyophilization process was developed in 200 BC by the Incas for the assembling of chuno and charqui and was additionally known by the Vikings, who utilized it for the protection of herring, he clarifies the sustenance engineer Juan Sebastian Ramirez in an investigation of the Universidad del Valle , Colombia. It was utilized again during the fourteenth century after crafted by Pasteur and it was not until 1945 when Alexander Fleming officially credited the name of lyophilization.(GMO Free)

The Incas and Vikings officially utilized simple lyophilization processes

Better known is drying out, a process that includes uncovering the sustenance, in its normal state, to a wellspring of gentle warmth until the water goes from a fluid to a vaporous state. Presently, there are machines with dehydrators that flow hot and dry air through the nourishment, yet as of now in antiquated Rome fruits and vegetables were dehydrated in the sun or with the assistance of flame.

While lyophilization keeps up by far most of nutrients and minerals in new nourishment, dehydrated sustenance just holds the fiber and iron substance . losing nutrients and minerals during the process. In this sense, the shrinkage of the lyophilized sustenance is insignificant, and the surface, flavor and fragrance are kept up, however increased. Another real difference is the presence of sustenance, which is progressively like its unique state on account of lyophilisates.

The two sorts of jam require cooking - with the exception of on account of items that ought not be cooked when they are crisp - despite the fact that the cooking time is a lot shorter in freeze-dried sustenances. Then again, dehydrated sustenance is normally less expensive all in all terms , since lyophilization requires increasingly complex instrumental gear and is generally carried out in the industrial field.(Freeze Dried Food)

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