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Why is it hard to freeze-dry liquids?

This topic has 8 replies, 6 voices, and was last updated 1 year, 6 months ago by Thomas G.

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May 10, 2022 at 9:00 am #3748960

Drew Smith
BPL Member

@drewsmith
Locale: Colorado Rockies

Companion forum thread to: Why is it hard to freeze-dry liquids?

In part four of his ongoing series, Drew Smith tackles freeze-drying a smoothie.

May 10, 2022 at 10:15 am #3748969

Dan
BPL Member

@dan-s
Locale: Colorado

I haven’t read the thread (and don’t plan to) so I’m just responding to the title, but we routinely lyophilize liquid pharmaceutical formulations and vaccines. Not particularly difficult if you know what you’re doing and you have the right equipment.

May 10, 2022 at 11:17 am #3748973

Jerry Adams
BPL Member

@retiredjerry
Locale: Oregon and Washington

maybe reconstitute milkshake by bringing some salt, putting salt and snow into a container, put reconstituted (liquid) milkshake in a smaller container into the bigger container and stir/shake

or reconstitute with a little water, then throwing in snow

(or wait for the shake shop on the way home)

May 15, 2022 at 3:37 pm #3749412

Patti Binder
BPL Member

@quiltbinder
Locale: Southwestern Florida

I have a Harvest Right freeze dryer too, and last summer enjoyed freeze dried ice cream on the trail. Yes it is not cold and the texture is not the same, but it still made a yummy dessert :).

Aug 1, 2022 at 3:08 pm #3756363

Thomas G
BPL Member

@tomgattiker

I just bought my harvest right. Frst batch running as I type. I would love recopies, etc. that others have developed/discovered. Thanks, Drew, for the inspiration.

Aug 5, 2022 at 11:59 am #3756626

Andrew D
BPL Member

@andrew-d
Locale: Eastern Coast

I have purchased a freeze dryer on $3000 whim and waiting for it’s arrival any day now. Was unable to listen to your extended podcast section, but have been making great discussion with cottage industry friends on the things you learn as you go in order to potentially accelerate my freeze drying skills and recipe quality.

I am ambitious to make meals I/we can enjoy when catering to my T1D requirements, as well as having a greater level of variety.

With all that, any less than common tips for a Well-Read Freeze Drying ~~Newbie~~ Novice that has already soaked up as much as various Facebook groups can exgurgitate?

Aug 5, 2022 at 1:28 pm #3756643

Jerry Adams
BPL Member

@retiredjerry
Locale: Oregon and Washington

Oct 6, 2022 at 4:51 pm #3761370

Thomas G
BPL Member

@tomgattiker

Thankful for BP Light’s coverage of freeze drying. My Harvest right, purchased July 2022, does not seem to have the “liquid program” that Drew refers to in his article. It does not prompt me (e.g. “liquid or solid”) nor do I see anything in the customize/settings menu. I am wondering if HarvestRight removed this ffeature — or whether I am missing something.

Oct 9, 2022 at 9:32 am #3761519

Thomas G
BPL Member

@tomgattiker

To answer my own question, I contacted Harvest Right. They said there is no more Liquid Setting that you have to manually select (nor is there a thawed/frozen setting). The new models automatically detect these characteristics. Not sure how new is new though.
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