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June 27, 2011 at 12:00 AM
#65276
caverdudeParticipant
After a quick read of the wikipedia article on freeze drying I see that food stuff must be quick frozen to between -60f and -110f roughly. I once worked at a tyson chicken production facility. They used large conveyer vegetable freezers to quick freeze chicken parts. They call it IQF Chicken. These freezers were set on -60 and the product entered at around 55 degrees, it remained in the freezer for 10 to 15 minutes I think. Freezing something this fast does not destroy cell structure because no ice crystals form.