I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.

5 Posted September 16, 2015 (edited) Gypsyman: Proof again that "great minds think alike". In my initial pondering, I thought using an oil filter base would be a logical approach -- but I didn't have one handy and figured my car might miss it. Besides, one of my goals was to keep this affordable, and they tend to be a little pricey.

I thought an easier way to see what was happening would be to make a time lapse video of an entire freeze drying cycle. As I was about to prepare some apples for freeze drying yesterday, I thought it would be a good time to do that -- so out came the GoPro.

Then, when I reconstitute, I add back the same amount of water to equal the Perfeito amount of milk I originally processed. For example, if I processed 4 cups of milk, I add to the milk powder enough to equal 4 cups. I prefer to use an immersion blender for the best consistency.

And once you have resolved your issue I hope you will stay around and talk to us all about what you have been drying in your machine, etc.

I want my son to have great meals on more info Thanksgiving and Christmas, just as the rest of us do. And it’s not feasible for me to cook the entire meal for a huge crowd.

They can last for decades, with regular maintenance of course. It’s like any other major appliance, it has running parts and will need to be maintained or repaired as needed.

7) Next up the drain line. This not only deminishes condensation but also eliminates an unnecessary hot spot into the chamber.

14 Posted December 16, 2015 (edited) On 7/31/2015 at 11:12 PM, TonyC said: Somehow this post got posted twice so I'll edit the second one with some more useful information. I remember reading somewhere in this thread where somebody was asking how long you run the freeze more info cycle with pre-frozen food. I have my chest freezer set to -12F, and I usually let the freeze dryer cool for an hour before I put the frozen food in. After I load the food in I wait another half hour to start the drying process. I've had a lot of cycles that the Completa time between pulling one batch out and starting the drying cycle on the next is around 2 hours. I'm running mine in a cold garage, so it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.

adding insulation on the 3 ports on the chamber (One time thing - the drain and vacuum ports are very easy to get to)

Unlike other conventional methods of drying, the original structure of the food is preserved with freeze-drying which ensures better quality for the consumers.  

Granted, most of that time is the freeze dryer doing all the work, but the process is not without effort. Once the food is ready it must be put into appropriate containers with oxygen absorbers and sealed properly so they can last.

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Slight delay at customs but my head was spinning at how fast this was resolved for something that was out of there control! Bravo!