Sublimated products are a valuable gift of science to humanity

Innovative technologies vortex break into our everyday life, into our everyday life. Novelties of hygiene products and household chemicals, unprecedented kitchen utensils, consumer electronics, high-tech fabrics successfully coexist in modern homes. Innovations broke through to our table, to our plates and glasses. In recent decades, due to people's interest in the topic of healthy food, sublimated products are becoming increasingly popular.

The principle of physical sublimation

Sublimation, or sublimation, is the transformation of substances from the solid directly into the gaseous state, excluding the liquid stage.

Freeze drying, or lyophilization, is the process of extracting liquid from frozen bioobjects. It is based on the evaporation of ice contained in frozen products, that is, its transition directly into the vapor state, which excludes the liquid phase.

The sublimation method was developed at the beginning of the 20th century by the talented Russian inventor Lapp-Starzhenetsky GI, who in 1921 patented the method of sublimation under reduced pressure. For the first time in the world, sublimation drying was used in the forties in the USSR for preserving serums, blood plasma and penicillin.

Secrets of industrial production

Sublimated products are manufactured by vacuum distillation.

Before processing, the original natural product undergoes rapid freezing at temperatures up to -200 ° C. Its advantage, unlike conventional freezing, is that small crystals of ice are formed in biological tissues, that they are not capable of destroying even cellular membranes.

The frozen products are then placed in a hermetically sealed chamber, from which air is pumped. After lowering the pressure in the chamber, the temperature is gradually increased. The ice evaporates, the vapor is evacuated. When all the ice crystals from the products evaporate, the process is complete.

Further, an inert gas, nitrogen or helium enters the pressure equalization chamber. The chamber opens, the dried products are unloaded, hung out, packaged in gas-vapor-proof bags. The package picks out air, instead of it, nitrogen is pumped in and the bag is sealed.

Sublimated products: benefit and harm

Sublimation drying provides preservation of all, without exception, useful properties and organoleptic characteristics of products. This method perfectly preserves fruits and berries, vegetables and mushrooms, greens, dairy products and confectionery, meat and fish, soups and cereals.

The experience of application shows that sublimates even surpass the natural analogs in nutritional and taste properties. It is hard to imagine that someone is happy to drink natural beet and cabbage juice or celery juice and parsley, and drinks, in the preparation of which similar sublimated products were used, the reviews are the most excellent. Sublimated berries and fruits, as well as dairy products were also highly appreciated.

Sublimates do not contain any preservatives or dyes, and this is their main advantage in comparison with other products of long-term storage and fast cooking.

The only danger that may accompany the purchase of sublimates is low-quality raw materials used by an unscrupulous producer. You can secure yourself by purchasing the products of trusted firms.

Sublimation is the solution to many problems

Sublimated products can be widely used both as instant food products and as industrial semi-finished products in confectionery, food concentrates, meat and milk, perfume and other industries.

In the production of fermented milk products, dry readily soluble antibiotics, viral and bacterial preparations, dietary supplements, starter cultures and enzymes, vacuum distillation has no alternative.

Sublimated products are the best option for providing food in long hikes and trips. The way of using them is as simple as possible: water is added to the product and it is ready. It should only be remembered that the rate of recovery of the sublimate depends on the temperature of the water it is poured into.

Home production

The process of vacuum sublimation is technologically complex, requires special knowledge and training, uses specific industrial equipment.

Therefore, amateur recommendations on the web on how to cook freeze-dried products at home can be a good help to tourists and hunters who want to reduce the weight of baggage by drying the cooked dishes, but they do not have to do with vacuum distillation of quick-frozen foods.

Another thing is the drying of food in the cold, as the peoples of the northern countries have been doing since time immemorial. Weathered in the cold slices of meat and fish do not deteriorate, they become lighter, while maintaining their size, shape and organoleptic properties.

Sublimates are widespread all over the world, in Russia they are only gaining popularity. But every day it's more obvious that they are a great option for a healthy diet. The sublimated product is a valuable innovative find, a gift of science to humanity.