Freeze-dried mushrooms
date2011-05-09 | author: Teo
Lyophilized product is characterized by a freeze dried products very good permeability and solubility in the body. In the fifties of the twentieth century for military purposes and space was first invented the process of freeze-dried food. It is also applied in pharmaceutical companies, biotechnology, archeology, chemistry laboratories. Freeze drying is freeze dried fruits not only used in the food industry. It consists of drying and freezing of freeze dried freeze dried herbs receptive to heating. Recently, however, also produces a freeze-dried food freeze dried vegetables for everyday home use as the most healthy, containing freeze dried with all the necessary ingredients for proper nutrition. Freeze-dried food is light and very importantly, retains all the minerals, vitamins and nutrients. Lyophilization is one of the most effective methods of food preservation. Produced freeze-dried food is mainly designed for athletes and travelers. Damaged material freezes freeze dried to very low temperatures and then dried in such a way to skip the liquid phase. Applies to this chilled mixture or liquid nitrogen. Freeze-drying is used for the regeneration of the flooded and destroyed freeze dried mushrooms, infested by worms and fungi, archives, documents, libraries, books.
tags: freeze dried
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