{"id":3437,"date":"2023-06-08T10:25:00","date_gmt":"2023-06-08T01:25:00","guid":{"rendered":"https:\/\/agus.co.jp\/en\/?p=3437"},"modified":"2023-06-08T10:24:44","modified_gmt":"2023-06-08T01:24:44","slug":"let-us-discuss-about-familiar-vacuum-freeze-drying-mechanisms","status":"publish","type":"post","link":"https:\/\/agus.co.jp\/en\/?p=3437","title":{"rendered":"Let us discuss about familiar vacuum freeze-drying mechanisms."},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"680\" src=\"https:\/\/agus.co.jp\/en\/wp-content\/uploads\/2023\/06\/image-1024x680.png\" alt=\"Let us discuss about familiar vacuum freeze-drying mechanisms.\" class=\"wp-image-3438\" srcset=\"https:\/\/agus.co.jp\/en\/wp-content\/uploads\/2023\/06\/image-1024x680.png 1024w, https:\/\/agus.co.jp\/en\/wp-content\/uploads\/2023\/06\/image-300x199.png 300w, https:\/\/agus.co.jp\/en\/wp-content\/uploads\/2023\/06\/image-768x510.png 768w, https:\/\/agus.co.jp\/en\/wp-content\/uploads\/2023\/06\/image-1536x1020.png 1536w, https:\/\/agus.co.jp\/en\/wp-content\/uploads\/2023\/06\/image.png 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>When we hear the word vacuum, we have a scientific image of it, but in fact it is used quite close to us in our daily lives.<\/p>\n\n\n\n<p>One of the best examples is freeze-drying.<\/p>\n\n\n\n<p>Instant noodles, instant coffee, instant soup, etc. are now an indispensable part of the daily meals.<\/p>\n\n\n\n<p>This is a simple, non-technical explanation of such freeze-drying.<\/p>\n\n\n\n<div style=\"height:24px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Is freeze drying today an evolution from traditional food preservation techniques?<\/h2>\n\n\n\n<p>It is clear from historical records that drying methods have been used to preserve food.<\/p>\n\n\n\n<p>Freezing food and then drying it allows more moisture to be extracted.<\/p>\n\n\n\n<p>Normally, ice (solid) becomes water (liquid) at temperatures above 0\u00b0C, then becomes vapor (gas) and evaporates to dryness.<\/p>\n\n\n\n<p>However, at lower temperatures and humidity, ice (solid) evaporates as water vapor (gas).<\/p>\n\n\n\n<p>This phenomenon is called sublimation.<\/p>\n\n\n\n<p>In the past, food was dried by this phenomenon called sublimation, which was done under the atmospheric pressure near ground level (1 atm).<\/p>\n\n\n\n<div style=\"height:24px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Modern freeze-drying.<\/h2>\n\n\n\n<p>In recent years, vacuum has been applied for freeze-drying<\/p>\n\n\n\n<p>This is why it is known as freeze-vacuum drying.<\/p>\n\n\n\n<p>This is based on the fact that a vacuum &#8211; i.e. low air pressure &#8211; lowers the temperature at which water evaporates.<\/p>\n\n\n\n<p>Near ground level, where we live, water boils at 100 degrees Celsius.<\/p>\n\n\n\n<p>This is the common understanding of temperature at which water (liquid) becomes water vapor (gas).<\/p>\n\n\n\n<p>However, when water is brought to the top of the mountain, it boils before it reaches 100\u00b0C.<\/p>\n\n\n\n<p>This is because the thinner air and lower atmospheric pressure results in lower temperatures at which water boils.<\/p>\n\n\n\n<p>At the top of Mt Fuji, the water boils at lower than 90\u00b0C.<\/p>\n\n\n\n<p>In short, the lower the atmospheric pressure, the lower the temperature at which water boils.<\/p>\n\n\n\n<p>For example, at an atmospheric pressure of 1 Pa, the temperature at which water boils is below -50\u00b0C.<\/p>\n\n\n\n<p>In everyday life, it is difficult to imagine water boiling at sub-zero temperatures, but freeze-drying uses this mechanism to freeze food in a vacuum, as well as boiling and evaporating the water.<\/p>\n\n\n\n<p>By using this modern freeze-drying process, the frozen water evaporates as a gas, allowing the food to be dried in a short time and without losing its flavor<\/p>\n\n\n\n<p>As the water is removed and the food becomes spongy, it returns to its original shape when hot or cold water is poured over it.<\/p>\n\n\n\n<p>It also has the advantage that it is not heated, so its flavor remains the same and the nutrients are intact.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>We offer sputtering equipment using vacuum technology, which is essential for making this delicious freeze-dried food.<\/p>\n\n\n\n<p>For more information on our vacuum equipment, <a href=\"https:\/\/agus.co.jp\/en\/?cat=4\">click here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When we hear the word vacuum, we have a scientific image of it, but in fact[\u3082\u3063\u3068\u8aad\u307e\u305b\u3066\u301c]<\/p>\n","protected":false},"author":1,"featured_media":3439,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-3437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technology"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Let us discuss about familiar vacuum freeze-drying mechanisms. | SUGA Co., Ltd.<\/title>\n<meta name=\"description\" content=\"When we hear the word vacuum, we have a scientific image of it, but in fact it\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/agus.co.jp\/en\/?p=3437\" \/>\n<meta property=\"og:locale\" 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