The freeze-drying process added new life to food storage and made processing easier. By the way, the freeze-drying process was known to the ancient Peruvian Incas of the Andes. They used to store their potatoes and some other foods in the mountains above Machu Picchu. Food used to freeze due to low mountain temperatures and water vaporized slowly due to low air pressure at high altitudes. It was developed commercially in World War II, but was not presented to a California patent attorney or patent attorney. The main reason is that a freeze dryer was not a real invention, but has finally evolved from a laboratory instrument.

The simple idea of ​​this process is to remove the water content from frozen foods. Most of the food we eat has a lot of moisture content and it is the same moisture that is responsible for food spoilage. Dehydration caused by vacuum solves the problem of humidity, thus giving food a longer life. A freeze-dried food will not only last longer, but it is also very light. This makes the food perfect for space travel.

Speaking of freeze-dried foods, the first name that comes to mind is Nescafé. This was the first freeze-dried coffee produced in 1938 by Nestlé. It also led to the production of powdered food products ever since. Technically, the lyophilization process is known as lyophilization and is based on the idea of ​​removing water from dissolved or dispersed frozen solids. But let’s see how it really works.

How does it work?

As you know, freeze drying is intended for food preservation, but it can also be used to purify different materials. Wherever this process takes place, you will have these four steps

1. Freezing: Food must first be frozen to a very low temperature. This provides the right conditions for proper drying of food.

2. Vacuum: Once the food is frozen, the food is placed in a vacuum. In this way, the water in the food vaporizes from its solid state without going through the liquid phase. This process in which water skips a phase is known as sublimation.

3. Heat: To speed up the process, heat is applied. The application of heat along with the vacuum basically speeds up the sublimation.

4. Condensation: Finally, the low temperature condenser plates remove the vaporized solvent from the vacuum chamber, turning it back to solid. This completes the separation process. However, the final step can be avoided if simple drying is needed rather than separation.

With lyophilization, the moisture content of the food product is controlled. This means you don’t have to cook or refrigerate it, but it will still retain its natural flavor and color with this process. The preservation of food was only a merit, but this process also solves the problem of space food systems by providing them with a basic diet during the trip. Many flights to orbit these days last many days and even weeks. The freeze-dried food will be easy to handle and provide sustenance for the astronauts during their journey.