In connection with the many disasters experienced in the last period, an issue that we should never forget comes up again and again; climate change. Although this bet seems to be finite in the first place only with warmer and colder weather or more forest fires, more floods, material changes in all areas of our lives is a critical issue that it will bring with it.
One of the most valuable issues in the midst of these fundamental changes is ‘food supply and nutrition’. A lot of research is being carried out on this issue on how people will/should be fed in the future. In this content, we use freeze-dry, which is one of the analyzes that has been used for many years and presented for the future. freeze drying‘ technology.
First of all, let’s take a closer look at what ‘freeze drying’ is:
Freeze drying is the process of taking all the water in a food or a random substance/product containing water by freezing and then drying it. In this process, which basically consists of three steps, first the work is quickly frozen at very low temperatures. Then, with a sublimation process, the frozen water is kind of ‘drawn’ from the work. With this phase, almost 95% of the water in the work is taken. In the third phase, the moisture content of the work is reduced to a level that does not allow for deterioration or chemical reactions.
In this way, a work that does not contain any water and whose shelf life varies slightly from work to piece, is an average of 10 years. In addition, the loads and the area covered by these works are much lighter and much smaller than before they were freeze-dried. Food items packaged by freeze-drying method, preserves its nutritional value by 99%, does not experience loss of taste and smell. In addition, although it is confusing because the word ‘freeze’ is mentioned, freeze-dried foods are not frozen; It can be preserved under standard conditions at room temperature.
A technology that extends from the battlefields to the desks of astronauts over the years
Freeze drying is a special formula first developed in France in 1906. This procedure, which was initially used to protect drugs and blood serum in long-term wars, to prevent deterioration and to carry them more easily, turns into a method used for the number one food of soldiers in the USA in the following years. Because the food produced in this way is less than the nutritional cost, has lost nothing of its taste and smell, besides, there are artifacts that provide logistical advantages for soldiers.
Subsequently, with the inclusion of astronauts and human space missions on the history page, freeze-drying, takes its place in the diet of astronauts. Likewise, the logistical benefit and nutritional cost – taste – durability trio make freeze-dried foods indispensable for astronauts. NASA carries out important studies on this subject and contributes to the development and spread of freeze-dried foods.
Years pass by, freeze-dried foods are beginning to bring ‘ordinary people’ to their tables. Today, these works, which have started to take place in the kitchens of Europe and especially in the USA, are suitable for themselves. even though we didn’t realize it, they have been on our table for a long time too.
For example, strawberries, which are found in breakfast cereals containing fruit particles, and which, when they meet with milk, suddenly soften and turn into a real strawberry cut, are produced with this system. Or ‘milk powder’ added to coffees as well. In addition, we have started to see ‘freeze-dried fruits’ frequently on the shelves in the markets in recent years, and this trend seems to be on the rise as the procedure and its benefits are recognized.
In the USA and Europe, individuals can now take the size of industrial freeze dryers suitable for daily use (about the size of an average washing machine) into their kitchens and use the system. to their daily life they include.
There is no loss of taste, smell and form; how is it nice?
One of the most surprising fun experiments with freeze-dried foods is, for example, when you drop a fruit dried with this procedure into water. taking his own form soon after and making it look ‘almost like a fresh fruit’. In addition, when you consume any artifact dried with this technique, you can see that there is no loss in taste and smell. The only difference from a fresh fruit is that it is almost like a fruit. crispy as chips.
The reason for these, to summarize briefly, is that first of all, we can argue that the works are dried without any sweetener or preservative, and the loss of form is related only to the reduction of water. It turns out that when you dry the fruit by leaving it under the sun, the reaction in the open air directly spoils the structure of the fruit and this corruption becomes permanent. One-to-one reactions at the point of taste and smell cause deterioration/changes.
Let’s take a closer look at its advantages;
We learned what a freeze-drying system is and its journey that has continued for more than 100 years, albeit in a concise form. Now let’s come to the most valuable part for us; what are the benefits of freeze drying?
The first point we should mention here is definitely long shelf life. In general, it becomes the aim of criticism arrows due to the additives and preservatives in packaged and long shelf-life foods. However, in freeze-drying, this is not the case. A fresh fruit or vegetable is simply freeze-dried and packaged as is. The absence of water in the food prevents situations such as deterioration and preserves the freshness of the work for a long time.
The second point is that the works they protect their nutritional value by 99%. This means that when you tear an apple from its part and eat it, all the nutritional costs you get remain motamot in a freeze-dried apple. Moreover, while an apple deteriorates in a few days, freeze-dried apples remain ‘fresh’ for years by preserving their exact nutritional value.
Let’s come to the third point; provided by logistical convenience. For example, you have decided to go camping and you are going to put food in your bag that will keep you full for a few days. The first option that will come to your mind will be canned foods. Because they stay fresh for a long time, just like freeze-dried foods. However, canned foods take up a lot of space and are heavy. But just like in the scenario, if you throw freeze-dried artifacts in your bag, you will make a much lighter, much less space-saving choice.
It can be a valuable step in preventing waste:
At the beginning of our article, with the increasing effects of the climate crisis, freeze-drying will be at the point of food consumption in the coming years. a worthwhile alternative we talked about. Among the reasons for this are the issues such as keeping the works fresh for many years and being storable. But the most valuable point, in my opinion, is that freeze-dried foods offer a wonderful way to prevent waste.
Many different studies carried out around the world show that many foods such as fruit, vegetables, meat and bread are used in large proportions. wasted is showing. Human beings take more than they can consume, believing that all resources are unlimited; then throw it away. However, we will not be so ‘lucky’ in the future.
This is where freeze-dried foods come into play. We will be able to take as much as we can consume and keep the rest for a long time, allows us to prevent waste and to properly use our finite resources.
In addition, thanks to the fact that we can easily preserve freeze-dried foods at room temperature, compared to the ‘frozen foods’ we know. to store without consuming any power possible. And that’s a huge impact when we think about the climate and power crises.
It is possible to freeze-dry anything you can think of:
While we talk about freeze-dried artifacts, although we give examples mostly from fruits, as I said before, almost anything containing water can be dried with this formula. Meat, cheese, vegetables, fruit, juices, even ice cream…
Freeze-drying all the nutrients you can think of with unlimited options and it is possible to use it for years. With the R&D studies carried out on this subject, the number of freeze-dried foods is always increasing.
It will also be useful in space:
Freeze-dried foods are still the most valuable nutritional considerations for astronauts today. To be done in the future long-term human space missions, for example, on that first mission where footprints of a human being formed on Mars, there will likely be freeze-dried food in the astronaut’s tiny base.
NASA has many different studies on this bet, and this technology is still ‘ space food’ is the first option that comes to mind when it comes to words.
How might it appear in the future?
Let’s finish our article with a scenario of how freeze-dried foods can be fully integrated into our lives in the future. Presumably 30 years from now, in grocery chains meal mixes prepared with freeze-dried artifacts, we will be able to add a measure of hot water to them and make them ready for immediate consumption. In this way, we will avoid wasting vegetables or meat left to rot in the refrigerator.
Or it will get to the point where it’s freeze-dried for any beverage you can think of. powder forms will come out and we will buy them from the markets and prepare them in our house as we wish.
Since this is actually a multi-sided situation, it will be brought about by the fact that all these works can be sold without being stored in cabinets. huge power saver is also extremely valuable. I don’t know how impressive this ratio will be when the power consumption measure is included in the usual work. But I believe there will be quite a difference.
Source 1, Source 2, Source 3, Source 4, Source 5, Source 6