Sunday, April 27, 2014

Freeze Vegetables: Techniques for freezing and packing

Although people want to eat fresh vegetables but sometimes there is a need for preserving vegetables for long term usage.  The crop has been a great one and you now have vegetables in plenitude and you absolutely would prefer not to waste all that time and exertion by releasing the stuff awful on you. There are numerous procedures for saving vegetables in the wake of collecting them and the technique you pick will rely on upon the sort of vegetable to be saved and your abilities in the kitchen. Along these lines you can give your family sound, nutritious suppers for a great long while to come.
Freeze Vegetables
Freezing is a simple and helpful strategy for preserving vegetables and it has the included focal point of being the minimum tedious of every last one of routines. It is proposed that you situated your cooler at 0 degrees to make vegetables frozen. Nutritional ingredients may ruin in light of microorganisms and catalysts that are available. These compounds cause the weakening of nourishment since they push concoction responses which incorporate maturing. Solidifying serves to prevent the proteins from acting.
Pretreatment for Freezing
The way to preserving foods grown from the ground for freezing is to keep dampness inside the bundle and air outside. Contact with air can result in progressions in flavor and color. Pack products of the soil in impenetrable holders or dampness verification, overwhelming obligation cooler sacks, and compel out however much air as could be expected. Wrap cooler packs in substantial obligation thwart and seal with cooler tape. Keep them far from plastic sandwich sacks which are not overwhelming obligation enough.
The vegetables most suited for freezing are those that are cooked before freezing stage.  Don't freeze the vegetables that are normally consumed crude, for example cucumbers, celery, radishes and lettuce.
Freezing Vegetables
Unbelievably, from the arrangement, have compounds working in them. Vitamin C becomes abolished by breaking down of protein in veggies. Washing vegetables before freezing kills the nutrition and vitamins. Fruit or Tree grown foods don't need washing earlier of freezing.
Steps for Proper Freezing
·         Pick youthful, delicate vegetables for cooler stockpiling it is better to pick marginally adolescent handle over any that is completely ready. Additionally, stay away from wounded, harmed or overripe vegetables. Reap in promptly morning.
·         Line up everything required for whitening and freezing first. Nothing include more than rate clutching freshness, taste and sustenance.
·         Then wash the vegetables. In this step edible parts must be cut into pieces.
·         Blanch immediately after cutting edible parts.
Freeze Dried Vegetables
·         Delicately applaud the vegetable items dry. Then Pack them in cooler holders or sacks. Compact them to leave as meager space for air as could reasonably be expected.
·         Seal the holders or packs and mark them.
With a specific end goal to freeze vegetables appropriately you have to whiten them promptly after they are collected. This is one of the most ideal approaches to hold supplements, shade, flavor and surface of the vegetables, which can last up to 12 weeks in the cooler.
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Tuesday, April 15, 2014

Emergency Food Storage: Freeze Drying vs. Dehydration

There are several ways for emergency food storage. Freeze drying and Dehydration are two popular methods for emergency food storage.  Among all the food storage techniques freeze drying is the best because of its advantage along with proper effectiveness and efficiency.  If you have never attempted freeze drying process for food storage you may understand that how it varies from other storage methods especially dehydration. Both are used to protect foodstuffs for satisfying long time and emergency needs with realistic usability.

Freeze dried food and food dehydration methods utilize limitlessly distinctive strategies to "dry" out food. Both are made utilizing safeguarding techniques that annihilate the humidity and perishable substance out of food, keeping it from ruining for an unimaginably long time. These are uniquely dissimilar to each other from multiple points of view. The following comparative discussion proves that freeze drying is the best food storage technique for emergency food storage.
Food Dehydration Technique
Food dehydration is prepared by subjecting foodstuffs to high temperature. Commonly this method is applied sun drying or air drying in high temperature. It can be utilized within home storing supplies due to its long timeframe with genuine usability. Dehydrated foods can be utilized for day by day cooking and eating. In case of emergency needs for instance, natural catastrophe and earthquake situations dehydration technique is used for preserving foodstuffs.
Practically, tastes and flavors will not remain unchanged. The dehydration methodology changes the taste and composition inside the food. To enjoy the food need much of their unique flavor and taste. They additionally have a chewier composition. Concerning taste, you can get slightly changed flavors from dehydrated foods, in the same way as sun dried tomatoes, in the event that you cook them for quite a while.
Nutritional values and vitamins the air and sun drying process likewise reduce a significant part of the wholesome esteem out of food.
The cost of food dehydration process is comparatively lower than freeze drying method. Since dehydration refers to drying out foods so it requires less expense to preserve.
Freeze Dried Food Technique
Freeze dried technique is scientific food preservation technique which is known as “lyophilisation” or “cryodesiccation”. By using this Freeze Dried Food Technique for food preservation technique perishable substance of food becomes imperishable and endures for long term usage and transportation. Freeze drying method involves four complementary stages for preservation. The first stage is pretreatment which includes product formulation, ingredient concentration, decreasing high vapor pressures and increasing surface area prior to freezing foods. The second stage is freezing. In this stage foods are straightforwardly frozen by automatic refrigeration or shell freezer. In case of shell freezing foods are made cool by using dry ice, methanol and liquid form of nitrogen. Usually the freezing temperature is maintained in between -50◦ C to -80◦ C. This is most critical stage of freeze drying method because a technical deficiency can harm foods seriously. Primary drying come after freezing as third step of freeze drying food preservation technique. In this stage, pressures are reduced and water substance is sublimated. At least 95% of water of concern food gets sublimated. Finally in the stage of secondary drying applied object to remove all unfrozen molecules by increasing temperature higher than the primary drying stage. 

Freeze drying method is most popular and widely acceptable for preserving foods for satisfying emergency needs. The reason behind this popularity is that the tastes and flavors remain unchanged. It keeps food with the natural flavor and taste for long time duration.
The nutritional values and vitamins also remain constant as it was earlier of applying freeze drying technique on the food for preservation.
The costs and expenses of emergency food storage by freeze drying technique are comparatively higher than the dehydration technique.
From above arguments and discussion it is proved that freeze drying is the best method of emergency food storage for using long timeframe or any emergency situation. Although this process is slightly expensive but it provides you natural tastes and flavors along with unchanged vitamins and nutritional values.