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head firstto preventfreeze dry
South American natives ... the firstto discoverfreeze - drying
the Incas , who noticed that food stored at high altitudes would freeze and then dehydrate over time(passive) was first discovered byFreeze - drying
I store some blanks in the freezer wrapped in plastic trash bagsto preventfreeze drying
frozen foodscreatingfreeze drying
Fruttata Crisps ... real bananasare createdvia freeze drying
lids were tapedto preventfreeze drying
amid WWII(passive) was createdFreeze dry
the garden fleecepreventsthe freeze - drying
improper storage still painfully evident(passive) caused bythe freeze - drying
A special combination of temperature and pressurecreatesfreeze - drying
you may need some snow coverto preventfreeze drying
wrapped in plastic wrapto preventfreeze drying
NASA and Nestlé teamed upto inventfreeze drying
of refrigeration system , vacuum system , heating system , electrical instrumentation control system(passive) is composedFreeze drying machine
as a medical breakthrough(passive) was inventedFreeze - drying
in 1909(passive) was inventedFreeze drying
that the plants have sufficient moisture in the root zoneto preventfreeze drying
0031createsFreeze drying
The thingcreatedfreeze drying
to address this issue(passive) was designedFreeze drying out
to solve this problem(passive) was inventedFreeze drying
for flexibility(passive) is designedfreeze drying set - up
to water them at least once a monthto preventfreeze drying
Gabriellsetfreeze - drying
for use in the Apollo program(passive) was designedFreeze drying
Use of pine needle mulch or row cover cloth helpspreventfreeze - drying
around 1890(passive) was inventedFreeze drying
as a way of preserving blood serum as blood serum travelled from America to Europe during WW2(passive) was inventedFreeze drying
floristshave ... discoveredfreeze - drying
the conditionscreateFreeze Drying
The lyophilizationcontributesfreeze - drying ) process
as a way of preserving blood serum as it travelled from America to Europe during WW2(passive) was inventedFreeze drying
humans long ago(passive) has been discovered byfreeze - drying
collapseresultingfrom freeze - drying
the open windowsettingfreeze drying
in fact(passive) was ... inventedFreeze - drying
during World War II(passive) was first inventedFreeze drying
The Incainventedfreeze - drying
Jacques - Arsene d’Arsonval at the College de France in Paris in 1906(passive) was invented byFreeze - drying
very little , to no damage to the nutrition of the food being preservedcausesvery little , to no damage to the nutrition of the food being preserved
Crisps ... the process of removing moisture from food through a dryer at -40 ° F(passive) are createdCrisps ... the process of removing moisture from food through a dryer at -40 ° F
less damage to the substance than other dehydration methods using higher temperaturesalso causesless damage to the substance than other dehydration methods using higher temperatures
the highest significant ( p < 0.05 ... reduction in the density of durian seed gum ( Figure 1ccausedthe highest significant ( p < 0.05 ... reduction in the density of durian seed gum ( Figure 1c
in microparticles with lower moisture content ( MC ) and water activity ( aw ) than those produced by spray - dryingresultedin microparticles with lower moisture content ( MC ) and water activity ( aw ) than those produced by spray - drying
less damage to food than other dehydration methods using higher temperaturescausesless damage to food than other dehydration methods using higher temperatures
a pronunciation in red color of strawberries wickfordcauseda pronunciation in red color of strawberries wickford
only little damage to foodcausesonly little damage to food
Augmntin alter- ations(passive) caused byAugmntin alter- ations
to lower activity than other drying proce- duresledto lower activity than other drying proce- dures
less damage to the food than other dehydration methods that employ the use of higher temperaturesalso causesless damage to the food than other dehydration methods that employ the use of higher temperatures
the reduction in viability(passive) caused bythe reduction in viability
less damage to the food item than other dehydration methods which use heat and can change the properties of the foodstuffalso causesless damage to the food item than other dehydration methods which use heat and can change the properties of the foodstuff
no damage whatsoever of the food being preservedcausesno damage whatsoever of the food being preserved
with the Inca Empire.[2originatedwith the Inca Empire.[2
cellular damagecausescellular damage
in the loss of Vitamins C , A , and Ecan resultin the loss of Vitamins C , A , and E
no damage to the nutritional value of the food being preservedcausesno damage to the nutritional value of the food being preserved
no damage to the the texture – or the nutrition – of the food being preservedcausesno damage to the the texture – or the nutrition – of the food being preserved
the food to become very lightcausesthe food to become very light
the food to weigh lesscausesthe food to weigh less
the biofilm to detach from the HA leaving only patchy clumps of cells visiblecausedthe biofilm to detach from the HA leaving only patchy clumps of cells visible
food to lose some of its nutritional valuecausesfood to lose some of its nutritional value
particularly for a vessel with a narrow openingis designedparticularly for a vessel with a narrow opening
further deterioration and damage to wet documentspreventedfurther deterioration and damage to wet documents
the least damage to the bioactive componentscausedthe least damage to the bioactive components
color changes in dried fruit productspreventscolor changes in dried fruit products
real , premium ingredients for breakthrough productscreatesreal , premium ingredients for breakthrough products
to meet rigorous food safety standardsdesignedto meet rigorous food safety standards
more intense flavor than any other type food or treatcreatesmore intense flavor than any other type food or treat
less damage to foods , such as shrinkage or tougheningcausesless damage to foods , such as shrinkage or toughening
damage of cellulosic and proteinaceous materials ... 5causesdamage of cellulosic and proteinaceous materials ... 5
in 1906 by Arsene d’Arsonoval and his assistant Frederic Bordas in Pariswas ... inventedin 1906 by Arsene d’Arsonoval and his assistant Frederic Bordas in Paris
more intense natural flavor than any other type of food or treatscreatesmore intense natural flavor than any other type of food or treats
products with long shelf life such as vaccines or other medicines for injectionsto createproducts with long shelf life such as vaccines or other medicines for injections
in virus inactivation and particularly of hepatitis A virus ( HAVcan ... resultin virus inactivation and particularly of hepatitis A virus ( HAV
less damage to organic materials than spray dryingto causeless damage to organic materials than spray drying
less damage to the substance , compared with other preservation techniquescausesless damage to the substance , compared with other preservation techniques
damage to some formats , e.g. photographic materialscan causedamage to some formats , e.g. photographic materials
less damage to the substance than other dehydrationDehydrationIn physiology and medicinecausesless damage to the substance than other dehydrationDehydrationIn physiology and medicine