If you haven’t already, You should consider adding the ability to see the pressures in a linear graph on your user interface. That way you can visually see the progress and when things are done.
I really wish more blue alpine owners would do video. Unfortunately I don't feel that I can do a video . But I will be freeze drying everything I can find in my blue alpine freeze dryer ❤😂
If I were to have on uniform pieces all over the tray, could you just extend the freeze and dry cycles? I am one week in to having my FDer. So far so good.
Will the pressure "always" level out around 200-400 mTorr, no matter your target pressure? For example, I often set things round 1200, once it drops to like 800 I'll pause, weigh, restart and then recheck after another couple hours. If the weight hasn't changed, I assume it's done. But the pressures are often around 600-800. Am I not waiting long enough? Is my food not really done? Or is it possible to be done even if it's reading higher than 200-400? I typically do pretty heavy loads... I did a very light load of precooked scrambled eggs a few days ago and it DID get down to 400...
You're mostly just looking for the change to happen, the actual pressure before and after the change can very greatly between foods and sizes of loads or even machines, depending on many little factors including the age and maintenance of the oil pump. This is just one of the ways to clue you in on your batch likely being done. So weighing your food as you are is a good idea. :)
Yes, we use Robinair on our machines, we like it for the quality and for how it's clear in color which makes it easier to see when it might need to be changed. But you can use whatever brand works for you.
If you are using a freeze dryer you will need a vacuum pump, weather you use an oil or a dry vacuum pump, it up to you, though oil vacuum pumps are much cheaper and easier to maintain. If you are concerned about oil getting on the product, there are two built in precautions including a filter and a check valve, both of which are not used on similar vacuum pumps in the dairy industry. So while there is always a possibility, it's a very unlikely product contaminate.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Thank you so much for these videos! I’m such a visual learner and these videos are incredibly helpful!
If you haven’t already, You should consider adding the ability to see the pressures in a linear graph on your user interface. That way you can visually see the progress and when things are done.
That would be pretty cool, will have to look into that for sure! :D
This guy hates spinach 😂😂😂 Thanks for the vid!
I really wish more blue alpine owners would do video. Unfortunately I don't feel that I can do a video . But I will be freeze drying everything I can find in my blue alpine freeze dryer ❤😂
Apples and bananas: dip them in lemon juice before freezing and they won't oxidize (turn dark color).
A good tip! :D
Always love a new video. I have wasted so much pulsane!!!
If I were to have on uniform pieces all over the tray, could you just extend the freeze and dry cycles? I am one week in to having my FDer. So far so good.
I didn’t think purslane would freeze dry well
Will the pressure "always" level out around 200-400 mTorr, no matter your target pressure? For example, I often set things round 1200, once it drops to like 800 I'll pause, weigh, restart and then recheck after another couple hours. If the weight hasn't changed, I assume it's done. But the pressures are often around 600-800. Am I not waiting long enough? Is my food not really done? Or is it possible to be done even if it's reading higher than 200-400? I typically do pretty heavy loads... I did a very light load of precooked scrambled eggs a few days ago and it DID get down to 400...
You're mostly just looking for the change to happen, the actual pressure before and after the change can very greatly between foods and sizes of loads or even machines, depending on many little factors including the age and maintenance of the oil pump. This is just one of the ways to clue you in on your batch likely being done. So weighing your food as you are is a good idea. :)
What were you feeling For on your lip?
Moisture, it can often be easier to detect the difference in temperature that moisture brings with your lips than with your fingers.
Which oil are you using? Robinair?
Yes, we use Robinair on our machines, we like it for the quality and for how it's clear in color which makes it easier to see when it might need to be changed. But you can use whatever brand works for you.
I love to eat my weeds.
Do I need a oil pump to dry weed?
If you are using a freeze dryer you will need a vacuum pump, weather you use an oil or a dry vacuum pump, it up to you, though oil vacuum pumps are much cheaper and easier to maintain. If you are concerned about oil getting on the product, there are two built in precautions including a filter and a check valve, both of which are not used on similar vacuum pumps in the dairy industry. So while there is always a possibility, it's a very unlikely product contaminate.