No. This was a bad explanation. “A process called sublimation…” This is exactly the core of what we were trying to find out in the first place and they didn’t explain it.
I still don't feel like the question was answered though. Why would the water leave the container if it's frozen? The unit doesn't get warm enough for the water to melt.
@@PhantomOSX it creates a vacuum which will force all the water molecules in the food to evaporate. It'd be better to just learn how a vacuum chamber works since its basically the same thing
FOR CONFUSED PEOPLE: The point of water turning into steam depends on pressure and temperature. So the lower pressure, the faster water turn into steam. So you freeze it very much so food doesnt rip apart from water kinetic energy. For example water in vacuum is "boiling" at +_ 20°C because the less pressure from air, the bigger is free space for water electrons to release their kinetic energy from rotation around atom.
Well explained in simple terms. However the time to freeze dry cannot be taken literally as industrial freeze dryers operate at different level of efficiency.
Freeze dryers(driers) that are readily available for the average Joe, it was stated in the video up to 36 hours to completion, just wondering if these machines consume a lot of energy?
Exactly! In my opinion I think companies selling these home machines are doing a disservice in portraying them as "fully automatic" and suggesting that you just throw the food in, it does the rest, and "DING" it's done and ready to bag. There are so many variables to the dry times; type of food, water content, sugar content, temperature of the food when loading, ambient temperature of the room, how much food in a batch, more than one kind of food in a batch, food volume, how tightly it's packed, thickness on the tray, how well it contacts the tray, how porous the food is, how the food was sliced (this made a huge difference with citrus and pineapple), how clean the vacuum oil is (if it's an oil pump), and I'm sure there are more including the weather - temperature and humidity make a difference! Oh, and of course, which model, year, and firmware it is. I've considered telling people, when asked "how long did that batch take?" that it was 32 hours. And then explain that if you adjust the conditions just right, that every batch COULD be run in 32 hours. 🤣 My longest batch times have been 70+ hours - blueberries or pineapple.
I love that if I have a question, youtube supplies the answer. Not related to this video technically, but sometimes the answer is better off not learning...
There are 'Coghill Farm' videos that anyone can find online, and they have one of these. They use it all the time for their home- grown produce and always demonstrate the 'before, during, and afterwards'. They show you everything and how to re-constitute the food afterwards. I would love one myself but I don,t know if they can be obtained in New Zealand.
I purchased the XL freeze dryer I have been working with someone from harvest right but nobody is able to come out and physically look at my freeze dryer. The back of the drum where the drain is located is almost 2 inches taller than the front of the drum where the door is located so it does not drain it keeps turning off And won't turn back on unless I unplug it and plug it back in I already have over an inch of shims under the machine's feet and I have to put shims in the drum to level out the trays so I can put any liquid in there without it pouring out because it is so off and the technician told me that it's normal and it was designed to be 2 inches higher In the back to help it drain But it's really only is draining out of the door. She informed me today she's closing my ticket because there's nothing mechanically wrong with it even though it's shutting off in the middle of cycles. She suggested that I put shims under the machine and just pre freeze the food So I can use the trays at full capacity because i can only get about 5 to 6 cups in the trays before it will pore out the front. Any help would be appreciated
I really hope one day you integrate a magnetron to drastically reduce cycle times, and due to ice having lower absorption rates than liquid water it would evenly heat the food as well. Even a low power microwave system of a few hundred Watts would blow the pad heaters away I think.
@@aerobyrdable there are numerous research papers on the subject, I would worry that the vacuum pump would not be able to keep up. It would drastically complicate the design, you'd have to worry a lot more about the chamber design.
@@aerobyrdable I think the biggest advantage would be materials that aren't very thermally conductive once the moisture from the outer parts of the material is removed, the microwaves allow penetration deeper into the material allowing a more thorough drying of thicker, denser materials. But also from what I read voltage levels per area must be kept low to prevent plasma from forming and damaging the material.
We are doing strawberries and limes as we speak....... we adjusted only the shelf temp up to 100*. So far so good :) We have a home unit that HR sent us the Pharmaceutical software for so our shelves are a bit larger but less of them.
@@millaezman8984 Honestly we are very new to this. We bought our medium home unit for food and hash. It appears that the pharma just gives you more control. (like dropping shelf temp down lower) This is good but we also find it a little challenging to figure out exactly what setting work for different things.
You need to give a better explanation of your product. While I enjoy the part you say it drops to negative 40* what with the heat it gets up to to kill bacteria? I know the process can kill it and make it a TCS product but I need your explanation on the way your product work and heats up to kill the bacteria. I have seen your machine reach temperatures of over 150* which is the temperatures required for killing bacteria
But it is not cost effective for little home freeze dryer which can dry 5 to 6 kg per batch will consume 1.5 kWor 1500 watts for 20 to 36 hours. Beside electricity cost we have fruits, vegetables or herb cost. It is costly .
🤬🤬BRAND NEW $3,000 machine has been JUNK from the beginning and after 5 weeks I STILL don’t have help! They ignore emails and calls, and put you into a non ending cycle of repairing things YOURSELF! A brand new machine should not need repair! So I am unable to use this machine and they REFUSE to exchange it for me! They expect you to be your own repair person and will not (rarely) reply to messages or emails. Customer service is nonexistent 🤬
somstt I bought one this year. The results so far with strawberries, pineapples, grapes, apples, fruit smoothie mixes, onions, peppers and eggs are amazing. This machine is well worth the price especially as we head into the second Great Depression i.m.o. Having the ability to begin building a long term pantry while food prices are low is priceless.
Bless the soul who did not waste any additional second than necessary to explain the concept.
No. This was a bad explanation. “A process called sublimation…”
This is exactly the core of what we were trying to find out in the first place and they didn’t explain it.
I asked my self how freeze drying works, found 41 second video that answered my question. Living in the future is pretty cool sometimes.
I still don't feel like the question was answered though. Why would the water leave the container if it's frozen? The unit doesn't get warm enough for the water to melt.
@@FraterAleph sublimation converts ice water to water vapor and occurs only under low pressures
@@PalCan That still doesn't answer his question.
@@PhantomOSX it creates a vacuum which will force all the water molecules in the food to evaporate. It'd be better to just learn how a vacuum chamber works since its basically the same thing
So we all do this 😂😂😂
This was simplier than expected
The cold trap is the difficult part
Yea simple...
simple yet complex, the duality of man
FOR CONFUSED PEOPLE: The point of water turning into steam depends on pressure and temperature. So the lower pressure, the faster water turn into steam. So you freeze it very much so food doesnt rip apart from water kinetic energy.
For example water in vacuum is "boiling" at +_ 20°C because the less pressure from air, the bigger is free space for water electrons to release their kinetic energy from rotation around atom.
now i get it. Thank you for real
though why the food (solides) also turn to gaz or liquide?
Well explained in simple terms. However the time to freeze dry cannot be taken literally as industrial freeze dryers operate at different level of efficiency.
Freeze dryers(driers) that are readily available for the average Joe, it was stated in the video up to 36 hours to completion, just wondering if these machines consume a lot of energy?
not if you live somewhere cold!@@ShowemRight
Exactly!
In my opinion I think companies selling these home machines are doing a disservice in portraying them as "fully automatic" and suggesting that you just throw the food in, it does the rest, and "DING" it's done and ready to bag.
There are so many variables to the dry times; type of food, water content, sugar content, temperature of the food when loading, ambient temperature of the room, how much food in a batch, more than one kind of food in a batch, food volume, how tightly it's packed, thickness on the tray, how well it contacts the tray, how porous the food is, how the food was sliced (this made a huge difference with citrus and pineapple), how clean the vacuum oil is (if it's an oil pump), and I'm sure there are more including the weather - temperature and humidity make a difference! Oh, and of course, which model, year, and firmware it is.
I've considered telling people, when asked "how long did that batch take?" that it was 32 hours. And then explain that if you adjust the conditions just right, that every batch COULD be run in 32 hours. 🤣
My longest batch times have been 70+ hours - blueberries or pineapple.
Ok, now I can finally freeze dry my ice cubes
Now that what we call dry ice
😂 dehydrated water.
Directions : just add water
no wait
Not one wasted word
So it’s like putting food in space (vaccume and cold)
may the force be with you always
I had a question, less than a minute after I know the answer 👌🏾
Thank you for your on point video
Well explained. Even me , someone with a highschool level physics education understood it perfectly.
How much power it needs for this to work thinking of grid how many watts a hour
About as much as a window air conditioner.
I love that if I have a question, youtube supplies the answer.
Not related to this video technically, but sometimes the answer is better off not learning...
From where I can get it?!
How much is the machine?
This will be the new dishwasher for sure.
Finally, I've seen hundreds of videos and never knew what was happening
There are 'Coghill Farm' videos that anyone can find online, and they have one of these. They use it all the time for their home- grown produce and always demonstrate the 'before, during, and afterwards'. They show you everything and how to re-constitute the food afterwards. I would love one myself but I don,t know if they can be obtained in New Zealand.
Does the -40 degree temp have to be maintained during the process or just initially?
Once the temp reaches -40, the vacuum pump has to be maintained between 24-36 hours.
@@chasedownblocks1736 👍
Not sure when the heat kicks in, but my vacuum is on and is 133 degrees in the chamber now. Thick ice on the walls. This runs is about complete.
@@chasedownblocks1736
hal almiknasat alkahrabayiyat tastamiru fi nizam altashghil bibi lifatrat altajfif mathalan 36 jafana ?
I purchased the XL freeze dryer I have been working with someone from harvest right but nobody is able to come out and physically look at my freeze dryer. The back of the drum where the drain is located is almost 2 inches taller than the front of the drum where the door is located so it does not drain it keeps turning off And won't turn back on unless I unplug it and plug it back in I already have over an inch of shims under the machine's feet and I have to put shims in the drum to level out the trays so I can put any liquid in there without it pouring out because it is so off and the technician told me that it's normal and it was designed to be 2 inches higher In the back to help it drain But it's really only is draining out of the door. She informed me today she's closing my ticket because there's nothing mechanically wrong with it even though it's shutting off in the middle of cycles. She suggested that I put shims under the machine and just pre freeze the food So I can use the trays at full capacity because i can only get about 5 to 6 cups in the trays before it will pore out the front. Any help would be appreciated
Después de usarla en candy mode ya no pasa de freeze tengo que hacerlo manual me pueden ayudar
Can you ship world wide? Or can you send in multiple shipments my APO only allows up to 70 lbs.
How it differs from food 0:17 dehydrator?
It keeps more nutrition than dehydration
@harvest right team: Have you guys freeze dried Coffee concentrate into instant coffee using your driers???
Where can I get a price list for this equipment. I need 40 units.
I am a freeze-drying machine company in China, I see you are interested in machines, can you give me your WhatsApp number?
On their website
Minimum $2000
How does it get that cold? Does it use liquid nitrogen if how would a home replace or get liquid nitrogen for machine 🤔
Vacuum & refrigerant
Likely R-410A not quite at vacuum. Will easily get it down there
I really hope one day you integrate a magnetron to drastically reduce cycle times, and due to ice having lower absorption rates than liquid water it would evenly heat the food as well. Even a low power microwave system of a few hundred Watts would blow the pad heaters away I think.
What makes you think it would do so? Can you give a link?
@@aerobyrdable there are numerous research papers on the subject, I would worry that the vacuum pump would not be able to keep up. It would drastically complicate the design, you'd have to worry a lot more about the chamber design.
@@ANATURALDREWSASTER glancing around, the papers Ive seen list something like a 20% reduction. Far from nothing, but not exactly miraculous.
@@aerobyrdable I think the biggest advantage would be materials that aren't very thermally conductive once the moisture from the outer parts of the material is removed, the microwaves allow penetration deeper into the material allowing a more thorough drying of thicker, denser materials. But also from what I read voltage levels per area must be kept low to prevent plasma from forming and damaging the material.
@@ANATURALDREWSASTER Yup. That corona'll getcha every time XD.
Can I use the Pharmaceutical Freeze Dryer to dry foods like fruits, veggies and prepped meals?
We are doing strawberries and limes as we speak....... we adjusted only the shelf temp up to 100*. So far so good :) We have a home unit that HR sent us the Pharmaceutical software for so our shelves are a bit larger but less of them.
@@twoweedos8119 whats the main difference between the two software? and thank you!
@@millaezman8984 Honestly we are very new to this. We bought our medium home unit for food and hash. It appears that the pharma just gives you more control. (like dropping shelf temp down lower) This is good but we also find it a little challenging to figure out exactly what setting work for different things.
How many kWh per batch?
Good question
1800 watt for 30 hours. Do the math based on electricity cost in your area
Wouldn't the microwaves cook the food?? This process works because the ice turn into vapor and not water due to the vacuum... correct?
Exacly, at very low pressure the water turns directly from ice to vapor. this trasformation is called sublimation.
No microvave involved! Only vacuum
do freeze drying kill bacteria in the food?
According to their site it does not.
Gotta appreciate that
Price???
Expensive under $2000-$5000+
Excuse me.. can i have your video for my presentation? I will cite your channel😊thank you
Wish I could buy this in europe
build one
Smart sensors = Humidity sensor?
display is not working in the freeze dyer..
Anybody here know the contact of harvest sales?
hal almiknasat alkahrabayiyat tastamiru fi nizam altashghil bibi lifatrat altajfif mathalan 36 jafana ?
Here due the Canadian prepper
That sounds very energy intense and expensive, so how am I eating these packs of fruitropic from the dollar store for $1.25?
If you could make one tha has the same qualit without the hefty price and for the european marketing i would low to get one
But it doesn’t address that bacteria is not killed.. so im still uncertain
Please give me one! I'm too poor to afford it but been wanting your brand for years.
Is the power outlet 220v or 110v?
110v. But the large model requires a dedicated 20a circuit.
It’s 5am. What am I doing here? I should be sleeping
If you convert -40 degrees F into Celcius, the sensible unit that the rest of the world uses, its....... -40 degrees C !
Sounds like it used a lot of energy.
Interesting af
I think this is what happens when you get trapped out in space
If only somebody could find a way to do it more affordably. 2 grand for a machine is rough
-40°F = -40°C
I came here after watching a video about freeze drying pets to preserve the bodies.
2.1 mil views and only 1.9k likes damn
I want of you freeze dryers
You need to give a better explanation of your product. While I enjoy the part you say it drops to negative 40* what with the heat it gets up to to kill bacteria?
I know the process can kill it and make it a TCS product but I need your explanation on the way your product work and heats up to kill the bacteria.
I have seen your machine reach temperatures of over 150* which is the temperatures required for killing bacteria
OMG, 24...hours!
How much temperature brother
But it is not cost effective for little home freeze dryer which can dry 5 to 6 kg per batch will consume 1.5 kWor 1500 watts for 20 to 36 hours.
Beside electricity cost we have fruits, vegetables or herb cost.
It is costly .
🤬🤬BRAND NEW $3,000 machine has been JUNK from the beginning and after 5 weeks I STILL don’t have help! They ignore emails and calls, and put you into a non ending cycle of repairing things YOURSELF! A brand new machine should not need repair! So I am unable to use this machine and they REFUSE to exchange it for me!
They expect you to be your own repair person and will not (rarely) reply to messages or emails. Customer service is nonexistent 🤬
hope your problem get soved. dont forget to update here
Zero Fahrenheit is -17 degrees Celsius. Attention: the rest of the world!
Any body using harvest right freeze drier ?
somstt I bought one this year. The results so far with strawberries, pineapples, grapes, apples, fruit smoothie mixes, onions, peppers and eggs are amazing. This machine is well worth the price especially as we head into the second Great Depression i.m.o. Having the ability to begin building a long term pantry while food prices are low is priceless.
@@gonewplaces2685 whats the purpose of this machine?
@@sayonara9633 to preserve food long term.
Newest comment 01/19/2024
And not that simple
so basically i gotta wait a day. lame
ok