Freeze-dried mushrooms
date2011-03-20 | author: Ludwik
Lyophilization is one of the most effective methods of food preservation. Produced freeze-dried food is mainly designed for travelers and sportsmen. Freeze-drying process used to regenerate flooded and freeze dried mushrooms destroyed, attacked by fungus and worms, archives, libraries, books and documents. Damaged material freezes freeze dried to very low temperatures and then dried in such a way to skip the liquid phase. In the fifties of the twentieth century for the aerospace and military freeze-drying process was invented food. Lyophilization is freeze dried fruits used not only in the food industry. Freeze-dried food is light and very importantly, retains all the vitamins, minerals and nutrients. It involves freeze drying and freeze dried products freeze dried herbs are not resistant to heat. Applies to this chilled mixture or liquid nitrogen. 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. It is also applied in pharmaceutical companies, biotechnology, chemical laboratories, archeology. The lyophilized product is characterized by a freeze dried products very good solubility and absorption by the body.
tags: freeze dried
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