Publisher's Synopsis
Freeze drying is an interaction that dries out frozen foods set inside a vacuum. The dampness in the food changes into a vaporous fume that leaves the food during handling. This expulsion of water content from frozen food is called sublimation. The freeze-drying measure permits the food to keep its unique size and shape with the least amount of cell harm. Shrinkage is consequently wiped out or limited, and the food stays saved for extensive stretches in a close-to-consummate shape. The freeze drying measure is done in an extraordinary machine called a freeze-dryer, which has an enormous chamber for freezing and a vacuum siphon for eliminating dampness.
GET A COPY NOW!!
