It’s truly fairly much like common drying. Molecules in a liquid are extra tightly certain than in a fuel, however on the floor, there are all the time some that get bumped sufficient by their neighbours to leap clear – like a snooker ball getting bounced off the desk by a robust shot.
Drying is simply molecules getting progressively jostled out of the liquid till they’re all gone. The identical factor occurs with the molecules in a stable too however, since they’re certain much more tightly, it occurs extra slowly. A vacuum speeds the method up dramatically, as a result of there aren't any air molecules to ricochet the ‘jumpers’ again down, and so any that do break away could make good their escape.
Freeze drying may be very helpful for meals preservation. The meals is first frozen to stop the meals from spoiling, and it's then dried slowly in a vacuum for a number of days, with rigorously managed warmth, to softly take away the water with out affecting the meals construction.
Uncover extra about meals:
- Is fish truly ‘mind meals’?
- Dr Michael Mosley: Is fermented meals actually good to your intestine microbiome?
- 5 stuff you most likely didn’t find out about processed meals
Requested by: Jonathan Neville, Luton
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