Cryo Chilling is super cool. Like -238 °F (-180°C) cool. Unlike traditional methods of cooling, cryo chilling uses the lowest attainable temperatures on earth. These insanely low temps allow us to do some pretty cool things like create superconductivity, facilitate specific chemical reactions, and easily pulverize materials for recycling What is Cryogenics? Cryogenics is a […]
Since Leonardo Da Vinci first sketched a design for a pressurized chamber in 1495, innovators have been intrigued by the possibilities of pressurized applications. However, it was not until the Industrial Revolution of the late 1800s that pressure vessels were actually constructed and used. Those early models were faulty, dangerous, and required decades of tinkering, redesigning, and material strength breakthroughs to resemble the pressure vessels of today.
Scientifically speaking, a vacuum is a space of such extremely low pressure that there is no matter present to affect the processes that occur there. Outside of the cold vacuum of space, a vacuum can be created right here on earth. Using a vacuum pump, air and other particles can be removed from a rigid space to create a man made vacuum chamber.
When most people think about freeze drying, Neapolitan astronaut ice cream bars are usually one of the first things that come to mind. And yes, it’s true that freeze dried foods are a NASA staple. But freeze drying is so much more than that. Let’s take a closer look at the scientific process and applications of modern freeze drying.
Freeze drying, invented in Paris in 1906, is a very gentle dehydration process used to preserve high quality foods. During WWII, the process was implemented to preserve blood serum. Since then, freeze drying has become a critical process for preserving foods, pharmaceuticals, and a wide range of other products–even cannabis. Cannabis growers are turning to freeze dryers to help them process their crops because dried cannabis flowers are most popular form for purchase and consumers want to see fresh-looking buds.