1 00:00:07,920 --> 00:00:10,160 Speaker 1: Hello, and welcome to Saber Protection of I Heart Radio. 2 00:00:10,240 --> 00:00:13,000 Speaker 1: I'm Any and I'm Lauren's oc OBAM and today we're 3 00:00:13,000 --> 00:00:18,920 Speaker 1: talking about freeze drying. Yes, and this was you suggestion, Lauren, 4 00:00:19,480 --> 00:00:21,560 Speaker 1: Is there any particular reason this was on your mind? 5 00:00:21,960 --> 00:00:27,040 Speaker 1: Was it a me suggestion? It was? I believe you. 6 00:00:27,120 --> 00:00:29,320 Speaker 1: I feel like it was in a list that you 7 00:00:29,400 --> 00:00:35,040 Speaker 1: had sent me of listener mail suggestions. But but it's 8 00:00:35,120 --> 00:00:37,640 Speaker 1: possible that I ran across something and was like, what's 9 00:00:37,720 --> 00:00:41,320 Speaker 1: up with that? I don't know, as Annie and I 10 00:00:41,360 --> 00:00:43,800 Speaker 1: were discussing right before we hit record. This is a 11 00:00:43,840 --> 00:00:46,440 Speaker 1: long and wacky day for both of us. So yes, 12 00:00:47,000 --> 00:00:50,680 Speaker 1: I have had four cups of coffee, lots of caffee. 13 00:00:50,720 --> 00:00:53,200 Speaker 1: I'm a normally a two cup gall everybody two cups 14 00:00:53,240 --> 00:00:58,279 Speaker 1: before noon, but now four. Wow. Yeah, if this episode 15 00:00:58,280 --> 00:01:00,920 Speaker 1: gets weird, if you blame the calf been, it's not 16 00:01:01,200 --> 00:01:03,640 Speaker 1: either of us. We We normally are not weird or 17 00:01:03,640 --> 00:01:08,000 Speaker 1: awkward at all. Oh no, it's certainly not like to 18 00:01:08,040 --> 00:01:13,880 Speaker 1: the point that that's part of our brand. Um. Yeah, yeah, 19 00:01:14,200 --> 00:01:18,560 Speaker 1: free freeze drying. I've never done it myself. I guess 20 00:01:18,720 --> 00:01:22,120 Speaker 1: I appreciate freeze dried. I don't know, like the the 21 00:01:22,240 --> 00:01:27,040 Speaker 1: texture of unreconstituted freeze dried foods always kind of wigs 22 00:01:27,080 --> 00:01:30,640 Speaker 1: me out, unless it's astronaut ice cream, in which case 23 00:01:30,720 --> 00:01:35,440 Speaker 1: I'm a thousand percent in Oh really, Yeah, I still 24 00:01:35,480 --> 00:01:39,039 Speaker 1: have deep nostalgia for Like that was like the thing, 25 00:01:39,400 --> 00:01:41,200 Speaker 1: like if I was allowed to get something from the 26 00:01:41,240 --> 00:01:43,560 Speaker 1: gift shop of the Science Museum that I went to 27 00:01:43,600 --> 00:01:46,000 Speaker 1: when I was a kid, it was either going to 28 00:01:46,080 --> 00:01:51,720 Speaker 1: be a rock or syn astronautscream. Rocks were cool. Rocks 29 00:01:51,720 --> 00:01:56,520 Speaker 1: are still cool. I still my mom before the pandemic. 30 00:01:57,160 --> 00:01:58,840 Speaker 1: She just said, out of the blue, I went to 31 00:01:58,920 --> 00:02:00,760 Speaker 1: my rock guy, and I was like, wait, hold up, 32 00:02:02,000 --> 00:02:06,960 Speaker 1: rock guy. You don't have a whole guy for rocks. Okay, yes, 33 00:02:07,440 --> 00:02:10,040 Speaker 1: well that's interesting. What was it the just because you 34 00:02:10,080 --> 00:02:13,200 Speaker 1: wanted kind of a food thing or was it the 35 00:02:13,320 --> 00:02:16,160 Speaker 1: astronaut angle or both? It was it was both, It 36 00:02:16,200 --> 00:02:18,440 Speaker 1: was both. It was you know, I've always been very 37 00:02:18,480 --> 00:02:24,079 Speaker 1: food motivated. Um. And also it's just novel because the 38 00:02:24,560 --> 00:02:27,360 Speaker 1: the texture and the temperature is so not what you 39 00:02:27,440 --> 00:02:32,360 Speaker 1: expect from ice cream. Um, but it's still good and 40 00:02:32,400 --> 00:02:38,799 Speaker 1: it's still tastes like ice cream. Ah. I don't think 41 00:02:38,840 --> 00:02:42,000 Speaker 1: I've ever had it. I really, that's right. I've been 42 00:02:42,040 --> 00:02:44,000 Speaker 1: meaning to get you a packet for like heck in 43 00:02:44,080 --> 00:02:48,480 Speaker 1: four years. Jeez, okay, oh, we can fix this. But 44 00:02:48,680 --> 00:02:52,320 Speaker 1: I I did really love dipping dots and not that 45 00:02:52,360 --> 00:02:55,440 Speaker 1: they've seen, but kind of in that same vein. But 46 00:02:55,520 --> 00:02:57,600 Speaker 1: it's it was cracking me up the other day because 47 00:02:57,639 --> 00:03:00,280 Speaker 1: somehow I was talking to some a friend of mine 48 00:03:00,320 --> 00:03:02,640 Speaker 1: into the subject of space Camp came up and I 49 00:03:02,639 --> 00:03:05,800 Speaker 1: went when I was in sixth grade. In my the 50 00:03:05,840 --> 00:03:10,320 Speaker 1: souvenir I got, which to this day blows my mind 51 00:03:10,600 --> 00:03:13,000 Speaker 1: of all the things I could have chosen. At Space 52 00:03:13,320 --> 00:03:19,840 Speaker 1: Camp gift shop, I bought an alligator key chain. I 53 00:03:19,880 --> 00:03:22,919 Speaker 1: un sure why they were selling that there. But did 54 00:03:22,960 --> 00:03:26,280 Speaker 1: you get to the one in Cape Canaveral, Florida. I 55 00:03:26,320 --> 00:03:28,600 Speaker 1: went to the one in Huntsville. See that makes even 56 00:03:28,680 --> 00:03:30,880 Speaker 1: less sense, I would. Well, I mean, actually, I don't know. 57 00:03:30,919 --> 00:03:34,440 Speaker 1: I don't know about Huntsville and alligators and its connection 58 00:03:34,560 --> 00:03:40,520 Speaker 1: to swamp lands. Maybe it is equally adjacent to alligator 59 00:03:40,640 --> 00:03:48,160 Speaker 1: containing swamps as Cape Canaveral. Yeah, possibly, I couldn't tell you. Possibly, 60 00:03:48,200 --> 00:03:51,640 Speaker 1: I know there is a lot of wildlife. It's like 61 00:03:51,640 --> 00:03:56,280 Speaker 1: a really bio diverse area in Alabama. Yeah, yeah, but 62 00:03:56,360 --> 00:03:59,080 Speaker 1: that that's a that's a whole different show. That's I 63 00:03:59,120 --> 00:04:01,880 Speaker 1: don't think that's our show. I still have the key chain. 64 00:04:02,840 --> 00:04:06,240 Speaker 1: I still have the toy that I got at my 65 00:04:06,520 --> 00:04:09,280 Speaker 1: space camp, which is this weird little like two headed 66 00:04:09,280 --> 00:04:13,000 Speaker 1: alien dude who kind of looks like a rock and 67 00:04:13,120 --> 00:04:15,480 Speaker 1: kind of looks like a troll doll. It's sort of 68 00:04:16,080 --> 00:04:19,960 Speaker 1: I'll post a picture please because I'm having trouble visualizing 69 00:04:20,000 --> 00:04:21,920 Speaker 1: this as well. You should. Oh and it's got like 70 00:04:21,960 --> 00:04:25,520 Speaker 1: a duck bill. Each head has a duck bill. Anyway. Yeah, 71 00:04:25,600 --> 00:04:31,600 Speaker 1: it's a lot. It's very the nineties. Yeah, that explains 72 00:04:31,880 --> 00:04:36,719 Speaker 1: the nineties. Helps get an image in my head. So 73 00:04:36,800 --> 00:04:39,320 Speaker 1: related to this episode, we do have a Frozen Food 74 00:04:39,320 --> 00:04:42,400 Speaker 1: episode that's one of our earlier ones, and we do 75 00:04:42,480 --> 00:04:44,800 Speaker 1: have a Space Food episode that as one of my favorite. 76 00:04:44,839 --> 00:04:48,159 Speaker 1: I'm most proud of that title. That was one of 77 00:04:48,160 --> 00:04:51,039 Speaker 1: my because I came up with that. That was any original. 78 00:04:51,200 --> 00:04:53,080 Speaker 1: Oh yeah, yeah, well you come up with most of 79 00:04:53,080 --> 00:04:56,360 Speaker 1: the titles, but share Yeah, I do. But sometimes, you know, 80 00:04:56,400 --> 00:04:59,039 Speaker 1: I feel like it's been done before that one came 81 00:04:59,120 --> 00:05:03,440 Speaker 1: to me. I was like ground control, a major numb Yeah. 82 00:05:03,480 --> 00:05:08,440 Speaker 1: We have a T shirt about that too. Yeah, we do, yes, 83 00:05:08,800 --> 00:05:11,400 Speaker 1: public I like that T shirt. I think it's pretty cool. Yeah. 84 00:05:13,760 --> 00:05:16,599 Speaker 1: And then we also have mri E episode which is 85 00:05:17,080 --> 00:05:18,720 Speaker 1: very closely related to a lot of what we're gonna 86 00:05:18,720 --> 00:05:26,360 Speaker 1: talk about. Absolutely. Um but so with with that varied introduction, um, 87 00:05:27,040 --> 00:05:31,960 Speaker 1: I suppose it brings us to our question. It does. Yes, 88 00:05:34,279 --> 00:05:42,760 Speaker 1: freeze drying. What is it? Well, freeze drying is a 89 00:05:42,800 --> 00:05:46,800 Speaker 1: method of drying foods by freezing them in order to 90 00:05:47,000 --> 00:05:49,839 Speaker 1: preserve them. Um that there are like a few other 91 00:05:49,920 --> 00:05:53,039 Speaker 1: steps or or conditions in there. But but heck, I 92 00:05:53,120 --> 00:05:55,360 Speaker 1: love it when like the base explanation for something is 93 00:05:55,400 --> 00:05:59,760 Speaker 1: so straightforward. Yeah, it feels like it's been happening more 94 00:05:59,760 --> 00:06:04,039 Speaker 1: off and lately, but generally it never is. Yeah. Yeah, 95 00:06:05,800 --> 00:06:10,400 Speaker 1: huh huh, I say, I'm I'm sorry. I just went 96 00:06:10,400 --> 00:06:14,039 Speaker 1: on a brief mental uh dig about like what that 97 00:06:14,160 --> 00:06:17,960 Speaker 1: says psychologically about like the topics were choosing or maybe 98 00:06:18,000 --> 00:06:23,080 Speaker 1: just the concepts anyway. Um, so freeze drying. The science 99 00:06:23,120 --> 00:06:31,960 Speaker 1: words for freeze drying our liophilization and cryo desiccation. Yeah. Bad. 100 00:06:32,040 --> 00:06:35,240 Speaker 1: That sounds like I'm going along in a in a 101 00:06:35,360 --> 00:06:38,760 Speaker 1: video game and I somehow it get freeze raid and 102 00:06:38,800 --> 00:06:45,240 Speaker 1: just shrivel and die. Yeah, that's approximately what cryo desiccation is. 103 00:06:45,720 --> 00:06:48,680 Speaker 1: That's you've you've you've you've got it right, Um, I 104 00:06:48,680 --> 00:06:54,000 Speaker 1: don't know part but but but yeah, the liophilization. We're 105 00:06:54,000 --> 00:06:56,240 Speaker 1: gonna get into the anomalogy of that one a little 106 00:06:56,279 --> 00:06:59,760 Speaker 1: bit later on. But but freeze drying works whatever you 107 00:06:59,800 --> 00:07:04,960 Speaker 1: want to call it, um by sublimating water out of substances. 108 00:07:05,680 --> 00:07:10,160 Speaker 1: And uh, sublimation is this really interesting physical process because 109 00:07:10,320 --> 00:07:15,120 Speaker 1: typically we think of substances going through three distinct stages 110 00:07:15,480 --> 00:07:18,520 Speaker 1: of being physical. Um in a particular order. If you 111 00:07:18,560 --> 00:07:21,040 Speaker 1: have a solid thing, you expect it to become a 112 00:07:21,040 --> 00:07:25,280 Speaker 1: liquid before it becomes a vapor, right, and vice versa. 113 00:07:25,320 --> 00:07:27,840 Speaker 1: If you've got a vapor, it condenses into a liquid 114 00:07:27,880 --> 00:07:31,520 Speaker 1: and then further condenses into a solid. And and these 115 00:07:31,520 --> 00:07:38,000 Speaker 1: are energy states that under normal Earth circumstances correlate to 116 00:07:38,640 --> 00:07:42,360 Speaker 1: how warm a substances. You know that the molecules and 117 00:07:42,360 --> 00:07:45,680 Speaker 1: a frozen substance have very little energy. If you add 118 00:07:45,680 --> 00:07:47,960 Speaker 1: some energy, they might loosen up and start kind of 119 00:07:47,960 --> 00:07:50,960 Speaker 1: slashing around as a liquid. And when you add enough energy, 120 00:07:51,040 --> 00:07:53,880 Speaker 1: those molecules will break free of each other entirely and 121 00:07:53,960 --> 00:07:59,520 Speaker 1: become gaseous, and that's the process of evaporation. But in 122 00:07:59,680 --> 00:08:05,200 Speaker 1: sub elimation, solid water crystals skip the liquid state entirely 123 00:08:05,400 --> 00:08:09,720 Speaker 1: and go straight to being a water vapor. And in 124 00:08:09,800 --> 00:08:12,440 Speaker 1: order for this to happen that the solid water molecules 125 00:08:12,560 --> 00:08:15,160 Speaker 1: need to have enough energy to escape as a vapor. 126 00:08:15,280 --> 00:08:18,440 Speaker 1: But the circumstances have to be wrong for a liquid 127 00:08:18,480 --> 00:08:24,600 Speaker 1: to happen. Yeah, the stars are wrong for liquids. Um 128 00:08:24,720 --> 00:08:28,760 Speaker 1: and enter here not like Cthulhu and you're here pressure 129 00:08:29,160 --> 00:08:33,959 Speaker 1: because at extremely low pressures, adding energy to a solid 130 00:08:34,000 --> 00:08:36,440 Speaker 1: can force it to go straight to a gas like 131 00:08:36,520 --> 00:08:39,040 Speaker 1: it it doesn't have the chance to cohere as a 132 00:08:39,080 --> 00:08:44,839 Speaker 1: liquid in the middle. So in order to make this occur, um, 133 00:08:45,600 --> 00:08:47,880 Speaker 1: you're you're gonna you're gonna take the food that you 134 00:08:47,920 --> 00:08:50,320 Speaker 1: want to freeze dry and place it in an air 135 00:08:50,360 --> 00:08:52,800 Speaker 1: tight chamber in a in a machine that can get 136 00:08:53,280 --> 00:08:57,400 Speaker 1: really cold, uh say, like negative fifty degrees celsius, which 137 00:08:57,880 --> 00:09:00,240 Speaker 1: is negative fifty eight fahrenheit. Though at that stay age, 138 00:09:00,840 --> 00:09:03,200 Speaker 1: I don't think that the difference really, It just means cold, 139 00:09:03,400 --> 00:09:08,040 Speaker 1: quite cold, not warm. Yeah. Yeah. You then you then 140 00:09:08,160 --> 00:09:11,280 Speaker 1: vacuum the air out of the chamber. That's lowering the 141 00:09:11,320 --> 00:09:13,640 Speaker 1: pressure in there, and you want to get that pressure 142 00:09:13,720 --> 00:09:16,720 Speaker 1: all the way down to like zero point zero six 143 00:09:17,160 --> 00:09:22,040 Speaker 1: atmospheres UM. And remember one atmosphere is what we experience 144 00:09:23,000 --> 00:09:27,800 Speaker 1: just hanging out outside at sea level, So zero point 145 00:09:27,880 --> 00:09:33,959 Speaker 1: zero six atmospheres is less pressure than we typically experience. Yeah, 146 00:09:34,679 --> 00:09:39,160 Speaker 1: mm hmm. Okay, then so you got this, You got 147 00:09:39,160 --> 00:09:43,200 Speaker 1: this cold stuff at a at a very low pressure. 148 00:09:43,880 --> 00:09:47,520 Speaker 1: At that point you use heating coils to apply just 149 00:09:47,920 --> 00:09:51,600 Speaker 1: enough heat to make those water molecules start to sublimate. 150 00:09:52,080 --> 00:09:53,920 Speaker 1: And this tends to be a low and slow kind 151 00:09:53,920 --> 00:09:56,800 Speaker 1: of process. It can take hours or even days to 152 00:09:57,160 --> 00:10:01,440 Speaker 1: UM to slowly apply this low heat to get most 153 00:10:01,480 --> 00:10:04,040 Speaker 1: of the water out of the food um that the 154 00:10:04,080 --> 00:10:07,480 Speaker 1: machine thus clearly also has to be able to suck 155 00:10:07,520 --> 00:10:10,240 Speaker 1: the water vapor away in some form or another, and 156 00:10:10,280 --> 00:10:12,760 Speaker 1: then to get even more water out you often employ 157 00:10:12,880 --> 00:10:15,920 Speaker 1: another stage of drying. Some of the water molecules are 158 00:10:15,920 --> 00:10:18,840 Speaker 1: going to be ionically bound up to some of the 159 00:10:18,840 --> 00:10:21,520 Speaker 1: food materials, so heating it a little bit higher for 160 00:10:21,600 --> 00:10:23,800 Speaker 1: a short period will break those bonds and get more 161 00:10:23,800 --> 00:10:28,120 Speaker 1: water out. But at that point you gotta dry food 162 00:10:28,720 --> 00:10:31,280 Speaker 1: UM and you just seal it in an air tight 163 00:10:31,360 --> 00:10:35,600 Speaker 1: package and it's freeze dride. There you go. They're just 164 00:10:35,600 --> 00:10:40,640 Speaker 1: just like that simple. So sublimation. If it's not a 165 00:10:40,679 --> 00:10:44,720 Speaker 1: horror movie, Oh, it's a good title. Is it's a 166 00:10:44,720 --> 00:10:50,360 Speaker 1: good word. Mm hmm. It's kind of. I'm nervous because 167 00:10:50,360 --> 00:10:54,400 Speaker 1: because it reminds you of sublime but also subliminal. Lots 168 00:10:54,400 --> 00:10:58,240 Speaker 1: of things, lots of things going on here, yes, at 169 00:10:58,240 --> 00:11:01,280 Speaker 1: any rate, in food, not in horror movies. This is 170 00:11:01,400 --> 00:11:06,280 Speaker 1: useful for a number of reasons. Um. First, drying foods 171 00:11:06,280 --> 00:11:10,520 Speaker 1: out in general preserves them um, which is cool because 172 00:11:10,960 --> 00:11:14,120 Speaker 1: many of the microbes that cause food to spoil, which 173 00:11:14,200 --> 00:11:16,440 Speaker 1: is really like a grosser way of saying that those 174 00:11:16,440 --> 00:11:19,240 Speaker 1: microbes have eaten the food before a person had a 175 00:11:19,360 --> 00:11:24,040 Speaker 1: chance to um. Microbes need water to survive most of 176 00:11:24,040 --> 00:11:26,200 Speaker 1: the time. UM, So if you remove the water, those 177 00:11:26,200 --> 00:11:31,000 Speaker 1: microbes are way less likely to eat and spoil the food. Second, 178 00:11:31,480 --> 00:11:35,880 Speaker 1: the albeit way easier process of heating foods until the 179 00:11:35,920 --> 00:11:40,000 Speaker 1: water just evaporates out of them um will also affect 180 00:11:40,360 --> 00:11:44,079 Speaker 1: a lot of the volatile compounds within those foods, and 181 00:11:44,200 --> 00:11:47,000 Speaker 1: volatile compounds tend to be the ones that give food 182 00:11:47,000 --> 00:11:50,439 Speaker 1: their flavor. They're they're scent part of their taste, maybe 183 00:11:50,440 --> 00:11:53,360 Speaker 1: some of their color, and many of them are sensitive 184 00:11:53,400 --> 00:11:56,360 Speaker 1: to heat. This is why like a like a cup 185 00:11:56,400 --> 00:12:00,079 Speaker 1: of coffee never tastes the same if you microwave it 186 00:12:00,240 --> 00:12:02,960 Speaker 1: to rewarm it, because some of the flavor compounds that 187 00:12:03,040 --> 00:12:05,520 Speaker 1: you you know created in it in the first place 188 00:12:05,559 --> 00:12:08,520 Speaker 1: by heating it once are sensitive to further heating, so 189 00:12:08,600 --> 00:12:12,360 Speaker 1: they'll escape or break down or recombine into more other 190 00:12:13,160 --> 00:12:17,600 Speaker 1: less red flavor compounds upon a second heating. Similarly, when 191 00:12:17,640 --> 00:12:20,920 Speaker 1: you heat dry foods UH, some of the volatile compounds 192 00:12:20,920 --> 00:12:23,960 Speaker 1: and them will either escape the food entirely along with 193 00:12:23,960 --> 00:12:27,520 Speaker 1: the water vapor, or they'll change into some other different compound. 194 00:12:28,160 --> 00:12:33,560 Speaker 1: Freeze drying disturbs fewer of those flavor compounds. UM. Also 195 00:12:34,280 --> 00:12:37,600 Speaker 1: related to cold versus heat. Most microbes need heat to 196 00:12:37,640 --> 00:12:40,440 Speaker 1: live too, so keeping the food cold while you're drying 197 00:12:40,440 --> 00:12:44,080 Speaker 1: it is like a double action against spoilage. And Furthermore, 198 00:12:44,160 --> 00:12:47,840 Speaker 1: drying via heat evaporation doesn't tend to get all the 199 00:12:47,880 --> 00:12:52,560 Speaker 1: liquid out of a substance, only like of of the 200 00:12:52,600 --> 00:12:55,920 Speaker 1: liquid with with the freeze drying process. Of those that 201 00:12:56,000 --> 00:12:59,600 Speaker 1: that two stage freeze drying process that I that I explained, UM, 202 00:12:59,840 --> 00:13:04,599 Speaker 1: you can get out like nine of the moisture m 203 00:13:04,920 --> 00:13:08,720 Speaker 1: M always always oh you know, you know it's never 204 00:13:08,800 --> 00:13:14,280 Speaker 1: never perfect, never perfect. Um. Freeze drying also disturbs fewer 205 00:13:15,240 --> 00:13:18,760 Speaker 1: other compounds in a food. I'm allowing those foods to 206 00:13:18,800 --> 00:13:22,079 Speaker 1: retain more of their nutritional properties, which is also why 207 00:13:22,280 --> 00:13:26,400 Speaker 1: conventionally frozen foods are typically more nutritious than canned foods, 208 00:13:26,440 --> 00:13:30,840 Speaker 1: because the canning process involves heat, which destroys some nutrients. 209 00:13:31,520 --> 00:13:36,280 Speaker 1: Freeze drying also doesn't disturb the texture of a product 210 00:13:36,440 --> 00:13:39,360 Speaker 1: so much as heating. Um. You know, heating is going 211 00:13:39,440 --> 00:13:45,120 Speaker 1: to uh change and constrict some compounds like proteins, leaving 212 00:13:45,600 --> 00:13:49,120 Speaker 1: thus dried foods tough when they're dried, and it can 213 00:13:49,160 --> 00:13:52,960 Speaker 1: be difficult to impossible to to reconstitute them to an 214 00:13:52,960 --> 00:13:56,559 Speaker 1: approximation of the original texture because you have to really 215 00:13:56,559 --> 00:13:59,520 Speaker 1: work to get the moisture back in there. And freeze 216 00:13:59,600 --> 00:14:03,120 Speaker 1: drying is perfect. Um. It does require you know, ice 217 00:14:03,160 --> 00:14:06,920 Speaker 1: crystals to form in a food, and ice crystals are 218 00:14:06,920 --> 00:14:10,440 Speaker 1: you know, expanding and pokey and so you know they 219 00:14:10,440 --> 00:14:12,960 Speaker 1: can really they can really like like bust up cell 220 00:14:13,000 --> 00:14:16,240 Speaker 1: walls and wreck a texture if you're not careful. Um. 221 00:14:16,320 --> 00:14:20,840 Speaker 1: But but but when those ice crystals do sublimate, it 222 00:14:20,880 --> 00:14:24,520 Speaker 1: at least leaves a more like three dimensional structure around 223 00:14:24,600 --> 00:14:28,440 Speaker 1: where the crystals used to be, which makes rehydration easier. 224 00:14:28,600 --> 00:14:30,840 Speaker 1: It gives the water places to go, so you don't 225 00:14:30,880 --> 00:14:32,840 Speaker 1: have to do as much work to get the water 226 00:14:32,920 --> 00:14:36,680 Speaker 1: in there. And that that right there is the appeal 227 00:14:36,680 --> 00:14:38,800 Speaker 1: of freeze dried ice cream because it just melts in 228 00:14:38,800 --> 00:14:41,000 Speaker 1: your mouth when the moisture in your saliva hit sit. 229 00:14:42,120 --> 00:14:44,520 Speaker 1: The same goes for freeze dried baby foods like a 230 00:14:44,520 --> 00:14:51,040 Speaker 1: little like yogurt drops. Yeah, okay, okay, and if you 231 00:14:51,120 --> 00:14:55,200 Speaker 1: are careful you can avoid large ice crystals forming and 232 00:14:55,680 --> 00:14:59,760 Speaker 1: preserve the original texture of the food pretty well. Um 233 00:15:00,080 --> 00:15:03,720 Speaker 1: involves rapid freezing, and there are all kinds of tricks 234 00:15:04,280 --> 00:15:07,000 Speaker 1: to achieve that, which I'm not going to go into today. 235 00:15:07,200 --> 00:15:14,520 Speaker 1: This is already a long enough science section, not today. Um. 236 00:15:14,640 --> 00:15:18,520 Speaker 1: So the result of all of this is foods that 237 00:15:18,600 --> 00:15:22,800 Speaker 1: are shelf stable for years, like a like three plus 238 00:15:22,920 --> 00:15:26,640 Speaker 1: years in bags, twenty five plus years in cans without 239 00:15:26,800 --> 00:15:32,120 Speaker 1: losing um, their their desirable traits, and can be eaten 240 00:15:32,120 --> 00:15:35,480 Speaker 1: either as is or yes, we constituted with a bit 241 00:15:35,960 --> 00:15:40,160 Speaker 1: of water. Applications for this include everything from like the 242 00:15:40,200 --> 00:15:42,920 Speaker 1: freeze dried berry slices that you find in your box 243 00:15:42,920 --> 00:15:47,120 Speaker 1: of dry cereal um to us snacks like veggie sticks, 244 00:15:47,160 --> 00:15:51,920 Speaker 1: to ingredients like a cottage cheese or milk, or beverages 245 00:15:52,080 --> 00:15:56,760 Speaker 1: like coffee. To instant foods like miso souper, mashed potatoes 246 00:15:56,840 --> 00:16:00,640 Speaker 1: or scrambled eggs, to full meals that are preserved for 247 00:16:01,520 --> 00:16:04,440 Speaker 1: like extreme situations like that they'd be useful if you 248 00:16:04,480 --> 00:16:07,080 Speaker 1: took them on a hike, or if you put them 249 00:16:07,120 --> 00:16:09,760 Speaker 1: in a bomb shelter, or if you were going to 250 00:16:09,840 --> 00:16:13,920 Speaker 1: go to space, which I think I've said before, but 251 00:16:13,960 --> 00:16:17,920 Speaker 1: that is on my to do list, no joke. It's 252 00:16:17,960 --> 00:16:26,280 Speaker 1: like all these like get published, run a marathon. There 253 00:16:26,320 --> 00:16:30,960 Speaker 1: you go. Yeah, good, No, Hey, it's important to have goals. 254 00:16:31,720 --> 00:16:36,360 Speaker 1: Be I'm glad, I feel like I'm helping. Yes, you are. 255 00:16:37,080 --> 00:16:42,600 Speaker 1: Many tips I'm getting from you u UM. And of course, 256 00:16:42,680 --> 00:16:45,119 Speaker 1: of course, a freeze drying is used in other industries 257 00:16:45,160 --> 00:16:47,800 Speaker 1: than food uh for for the same reasons that it 258 00:16:47,840 --> 00:16:51,000 Speaker 1: works in food preservation. It can work for preserving um 259 00:16:51,080 --> 00:16:55,560 Speaker 1: drugs like antibiotics biological samples. It's also been used to 260 00:16:55,600 --> 00:17:00,480 Speaker 1: help restore water damaged objects, like like if a rare 261 00:17:00,600 --> 00:17:03,960 Speaker 1: manuscript or something gets wet, they can try to freeze 262 00:17:04,000 --> 00:17:07,440 Speaker 1: dry it to get the moisture out without damaging the manuscript. 263 00:17:08,080 --> 00:17:15,240 Speaker 1: That is so cool National Treasure. Three. Oh, here's the idea. Yeah, 264 00:17:15,720 --> 00:17:20,439 Speaker 1: Nick Cage, call us, call us. We know you're a 265 00:17:20,480 --> 00:17:27,960 Speaker 1: big fan. So what about the nutrition. Okay, if you're 266 00:17:28,000 --> 00:17:33,080 Speaker 1: eating the process of mechanical sublimation, um, your your god level. 267 00:17:33,880 --> 00:17:37,800 Speaker 1: And I am honored and or concerned that you're listening 268 00:17:37,800 --> 00:17:46,640 Speaker 1: to our podcast. So Nick Cage, So Nick Cage, Uh, 269 00:17:46,960 --> 00:17:51,280 Speaker 1: still call us, But I have more questions. Yeah, we've 270 00:17:51,280 --> 00:17:56,639 Speaker 1: got some follow up questions here. We do have some 271 00:17:56,720 --> 00:18:00,080 Speaker 1: numbers for you. We do. Um. I mean, all of 272 00:18:00,119 --> 00:18:04,560 Speaker 1: this technology might sound like completely wacky because it kind 273 00:18:04,600 --> 00:18:08,760 Speaker 1: of is. Um, but you can buy a home freeze 274 00:18:08,800 --> 00:18:11,200 Speaker 1: dryer for like a couple of thousand bucks these days. 275 00:18:11,720 --> 00:18:16,679 Speaker 1: It is more expensive than other machinery or um, you know, 276 00:18:16,720 --> 00:18:19,920 Speaker 1: stuff that you would buy for dehydrating or canning or freezing, 277 00:18:20,560 --> 00:18:23,159 Speaker 1: partially because it requires more energy. Partially because it's just 278 00:18:23,240 --> 00:18:29,800 Speaker 1: a kind of fancier process, right. Um. And the hilariously 279 00:18:29,880 --> 00:18:32,320 Speaker 1: named ward or Intelligence, which I believe we've mentioned before 280 00:18:32,520 --> 00:18:34,720 Speaker 1: every time, it cracks me up every time I'm like, 281 00:18:34,840 --> 00:18:39,800 Speaker 1: I know, is this some purpose? I hope so. I 282 00:18:39,840 --> 00:18:43,040 Speaker 1: hope so too. Uh. They recently reported that the freeze 283 00:18:43,119 --> 00:18:45,480 Speaker 1: drying market was growing at a rate of seven point 284 00:18:45,520 --> 00:18:49,399 Speaker 1: five percent a year and that this very year it 285 00:18:49,440 --> 00:18:53,120 Speaker 1: would be worth sixty six point five billion dollars. North 286 00:18:53,160 --> 00:18:57,119 Speaker 1: America is the largest player in this market, holding the 287 00:18:57,200 --> 00:19:02,080 Speaker 1: market share. Uh. Yeah, I saw numbers projected from like 288 00:19:02,600 --> 00:19:04,800 Speaker 1: a year or two ago out further and it seems 289 00:19:04,800 --> 00:19:07,720 Speaker 1: like we're right on track for for that projection. UM. 290 00:19:08,040 --> 00:19:11,080 Speaker 1: The biggest segment of the freeze ride market is fruit um, 291 00:19:11,119 --> 00:19:13,760 Speaker 1: accounting for about a third of the market, probably because 292 00:19:13,760 --> 00:19:15,840 Speaker 1: that stuff can go into a large number of shelf 293 00:19:15,880 --> 00:19:21,080 Speaker 1: stable snacks. UM. Growing segments include outdoor activity foods for 294 00:19:21,119 --> 00:19:24,720 Speaker 1: like for like explorer adventurers you know who are getting 295 00:19:24,720 --> 00:19:28,400 Speaker 1: out there and doing the thing. Um, and pet foods. 296 00:19:28,400 --> 00:19:33,840 Speaker 1: Oh okay, yeah, yeah, okay, Yeah. That was one area 297 00:19:33,840 --> 00:19:37,560 Speaker 1: I forgot as someone who once upon time, about a 298 00:19:37,640 --> 00:19:41,920 Speaker 1: year ago, was a very active outdoors person, that, yeah, 299 00:19:41,920 --> 00:19:43,840 Speaker 1: that is a big part of the market of these 300 00:19:43,920 --> 00:19:53,359 Speaker 1: kind of like sustaining snacks for the wilds. But you know, 301 00:19:53,440 --> 00:19:56,600 Speaker 1: I thought the history of freeze drying was going to 302 00:19:56,640 --> 00:19:59,840 Speaker 1: be relatively recent, but that's not necessarily the case, right, 303 00:20:00,040 --> 00:20:03,120 Speaker 1: It goes back way further than I thought. And we're 304 00:20:03,160 --> 00:20:05,560 Speaker 1: going to get into that after we get back from 305 00:20:05,560 --> 00:20:17,680 Speaker 1: a quick break forward from our sponsor. We're back, Thank you, sponsor, Yes, 306 00:20:17,720 --> 00:20:23,719 Speaker 1: thank you. So humans, especially those that lived in cold 307 00:20:23,760 --> 00:20:27,199 Speaker 1: areas are near mountains, perhaps I've been performing a simple 308 00:20:27,320 --> 00:20:30,320 Speaker 1: form of freeze drying for thousands of years, whether we're 309 00:20:30,359 --> 00:20:33,200 Speaker 1: talking about the Peruvian Incas storing foods like potatoes and 310 00:20:33,240 --> 00:20:37,760 Speaker 1: the cold mountains for convenient and safe way to preserve foods, 311 00:20:37,840 --> 00:20:39,480 Speaker 1: or travel with foods, and you know, especially when we're 312 00:20:39,480 --> 00:20:42,520 Speaker 1: talking about the altitude and the pressure involved there, or 313 00:20:42,960 --> 00:20:46,040 Speaker 1: indigenous peoples in places like Canada using the cold, dry 314 00:20:46,080 --> 00:20:50,480 Speaker 1: atmosphere to preserve crops and or fish. Um. And we did, 315 00:20:50,600 --> 00:20:54,520 Speaker 1: we did talk about this in our Frozen Food episode two. Yeah, yeah, 316 00:20:54,560 --> 00:21:01,200 Speaker 1: a little bit. Yeah um. Jumping away ahead to Richard 317 00:21:01,280 --> 00:21:05,600 Speaker 1: Altman became the first known person to freeze drain something 318 00:21:05,640 --> 00:21:08,919 Speaker 1: in a laboratory setting when he froze to biological samples. 319 00:21:09,680 --> 00:21:13,359 Speaker 1: He envisioned using this process primarily for medical reasons, but 320 00:21:13,400 --> 00:21:15,639 Speaker 1: it really didn't cause much of a stir at the time, 321 00:21:16,200 --> 00:21:20,000 Speaker 1: and kind of would ignored for many years. The technology 322 00:21:20,080 --> 00:21:23,240 Speaker 1: just wasn't there to make it worth the while. Yeah, 323 00:21:24,040 --> 00:21:30,719 Speaker 1: remember that the first modern refrigeration technologies were only invented 324 00:21:30,880 --> 00:21:34,280 Speaker 1: starting around like the eighteen forties and fifties again in 325 00:21:34,359 --> 00:21:39,479 Speaker 1: like laboratory settings and economically scalable technologies for for just 326 00:21:39,560 --> 00:21:44,240 Speaker 1: like making ice or keeping a thing cold. Um didn't 327 00:21:44,320 --> 00:21:46,639 Speaker 1: hit the scene until around yeah, like the eighteen eighties 328 00:21:46,720 --> 00:21:49,800 Speaker 1: or nineties UM and cr Ice episode for more on that. 329 00:21:50,800 --> 00:21:55,280 Speaker 1: So many episodes to this, and before I get to 330 00:21:55,359 --> 00:21:56,880 Speaker 1: the next part, I do want to have I want 331 00:21:56,920 --> 00:22:03,200 Speaker 1: to share a beef as a podcast researcher. Um. Okay one, 332 00:22:04,560 --> 00:22:06,919 Speaker 1: this one gets kind of wild into how many people 333 00:22:07,240 --> 00:22:13,280 Speaker 1: are credited with inventing freeze drying. But also I had 334 00:22:13,359 --> 00:22:16,080 Speaker 1: to work real hard and sometimes didn't succeed on just 335 00:22:16,160 --> 00:22:21,280 Speaker 1: finding the first names of people. Kind of an assumption 336 00:22:21,320 --> 00:22:23,240 Speaker 1: that and I kind of love that that in this 337 00:22:23,359 --> 00:22:26,959 Speaker 1: like freeze dried research world's just assumption that you know 338 00:22:27,000 --> 00:22:29,600 Speaker 1: who these people they're talking about are. But I don't. 339 00:22:30,520 --> 00:22:33,400 Speaker 1: I I think I think it's more this this presumption 340 00:22:33,560 --> 00:22:37,240 Speaker 1: that like the uh yeah, like well okay, yeah, like 341 00:22:37,240 --> 00:22:38,720 Speaker 1: like like on on the one hand, it was probably 342 00:22:38,760 --> 00:22:44,000 Speaker 1: a pretty small community of scientists who were probably fairly interconnected. UM. 343 00:22:44,040 --> 00:22:47,760 Speaker 1: But be certainly when you cite someone in in in 344 00:22:47,880 --> 00:22:51,840 Speaker 1: work in your in your own work, that's that's extrapolating 345 00:22:51,880 --> 00:22:53,760 Speaker 1: off of their work. You're you're not going to give 346 00:22:53,760 --> 00:22:57,480 Speaker 1: their full name, that's unprofessional. You just give maybe the 347 00:22:57,560 --> 00:23:00,760 Speaker 1: first initial in the last name, but just the last 348 00:23:00,840 --> 00:23:05,040 Speaker 1: name and a date citation and yeah, yeah, this this 349 00:23:05,119 --> 00:23:11,119 Speaker 1: is definitely a like scientific paper issue that I don't know, 350 00:23:11,359 --> 00:23:13,600 Speaker 1: like I think it's also trying to like to like 351 00:23:14,119 --> 00:23:20,679 Speaker 1: decrease the importance of a single humans impact on a 352 00:23:20,800 --> 00:23:24,119 Speaker 1: field just a little bit um and and promote the 353 00:23:25,000 --> 00:23:29,800 Speaker 1: overall intellectual content of the research. But I'm not I'm 354 00:23:29,800 --> 00:23:33,359 Speaker 1: not positive. If anyone out there has any feelings about that, 355 00:23:33,400 --> 00:23:35,359 Speaker 1: I would love to hear them. That's the concept I 356 00:23:35,440 --> 00:23:39,200 Speaker 1: kind of got working in UM copy editing for medical publishing. 357 00:23:39,440 --> 00:23:42,720 Speaker 1: So okay, well, it's a very minor beef, but it 358 00:23:42,800 --> 00:23:46,639 Speaker 1: is a beef that they have. I understand. This is 359 00:23:46,680 --> 00:23:49,840 Speaker 1: not my world and I am an interloper, so it's 360 00:23:50,040 --> 00:23:52,080 Speaker 1: it's all right. If that's the way you'll give it 361 00:23:52,119 --> 00:23:58,399 Speaker 1: to them, I absolutely will. So Okay, Freeze drying was 362 00:23:58,480 --> 00:24:01,720 Speaker 1: invented in quote oats in the more modern sense, in 363 00:24:01,800 --> 00:24:04,800 Speaker 1: nineteen o six by one Jacques Arson Darson of Ball 364 00:24:05,000 --> 00:24:07,720 Speaker 1: at the College of Paris. Or that's one version of 365 00:24:07,720 --> 00:24:10,359 Speaker 1: how this story goes. Other histories of freeze drying don't 366 00:24:10,400 --> 00:24:16,240 Speaker 1: even mention him at all, so um and the history 367 00:24:16,240 --> 00:24:20,040 Speaker 1: of the freeze dryer itself. The machine is a bit 368 00:24:20,119 --> 00:24:24,159 Speaker 1: murky too. Historians speculate that evolved from lab equipment. This 369 00:24:24,200 --> 00:24:27,520 Speaker 1: equipment called a chemical pump that was mentioned in a 370 00:24:27,600 --> 00:24:31,600 Speaker 1: scientific context in nineteen o five. L. F. Shackle took 371 00:24:31,640 --> 00:24:35,040 Speaker 1: this design and modified it in nineteen nine or nineteen ten, 372 00:24:35,680 --> 00:24:40,720 Speaker 1: replacing the previous method of vacuuming with an electric vacuum pump. 373 00:24:41,240 --> 00:24:43,840 Speaker 1: And he also figured out that prior to the whole process, 374 00:24:44,000 --> 00:24:47,840 Speaker 1: the item in question needed to be frozen freeze dryer. 375 00:24:49,480 --> 00:24:51,320 Speaker 1: The name of the first person to call it that 376 00:24:51,480 --> 00:24:57,360 Speaker 1: is lost to time mysteries history. Others built office design, 377 00:24:57,560 --> 00:25:00,680 Speaker 1: and two patents for improvements to the freeze ring process 378 00:25:00,680 --> 00:25:05,119 Speaker 1: were filed in and ninety four. The first commercial freeze 379 00:25:05,160 --> 00:25:09,280 Speaker 1: dryer came out the following year, making way for mass production. 380 00:25:10,200 --> 00:25:16,120 Speaker 1: I Gersh created a vacuum plant specifically for freeze drying 381 00:25:16,200 --> 00:25:18,919 Speaker 1: blood and organs, and this technique of freeze drying is 382 00:25:18,960 --> 00:25:23,960 Speaker 1: sometimes referred to as the gersh Altman method. During World 383 00:25:24,000 --> 00:25:27,479 Speaker 1: War Two, freeze drying became much more common since it 384 00:25:27,520 --> 00:25:30,640 Speaker 1: was used to preserve blood, which was very important because 385 00:25:30,640 --> 00:25:33,520 Speaker 1: there was a shortage in Europe due to the war, 386 00:25:34,359 --> 00:25:37,640 Speaker 1: and also penicillin um and that was important too that 387 00:25:37,640 --> 00:25:39,040 Speaker 1: that both of these things could be used on the 388 00:25:39,040 --> 00:25:44,520 Speaker 1: battlefield without refrigeration. The US was sending blood in penicilla 389 00:25:44,640 --> 00:25:48,439 Speaker 1: to Europe. Earl W. Flosstorff gets a lot of credit 390 00:25:48,720 --> 00:25:54,200 Speaker 1: for this whole thing. Industrial freeze drying began taking place 391 00:25:54,240 --> 00:25:57,120 Speaker 1: during the nineteen fifties, and in particular in the world 392 00:25:57,160 --> 00:26:01,280 Speaker 1: of food, which we are a food show, so much 393 00:26:01,280 --> 00:26:06,080 Speaker 1: experimentation refining took place. Um the technology advanced, which we 394 00:26:06,160 --> 00:26:09,520 Speaker 1: also discussed in our Frozen Food episode. And not just 395 00:26:09,560 --> 00:26:12,440 Speaker 1: in the world of food, but definitely the pharmaceutical industry 396 00:26:12,720 --> 00:26:15,119 Speaker 1: is a big part of this story. The U s 397 00:26:15,160 --> 00:26:19,200 Speaker 1: Military started developing freeze dried rations around this time as well, 398 00:26:19,280 --> 00:26:24,080 Speaker 1: or are experimenting with them for sure. Stepping back a bit, 399 00:26:24,560 --> 00:26:27,680 Speaker 1: freeze dried coffee came onto the scene in Night Or 400 00:26:27,760 --> 00:26:32,840 Speaker 1: Like to me, it sounded more dehydrated coffee, but people 401 00:26:33,720 --> 00:26:36,920 Speaker 1: put it in this story. Um. I think I think 402 00:26:36,920 --> 00:26:40,560 Speaker 1: it's the that the type of dehydration that was going 403 00:26:40,600 --> 00:26:45,480 Speaker 1: on is it is a freeze drying, not just a dehydration, okay, 404 00:26:46,000 --> 00:26:49,840 Speaker 1: terrefect um. And this sparked all kinds of experiments with 405 00:26:49,840 --> 00:26:54,959 Speaker 1: powdered food products. Allegedly, Nestley was trying to figure out 406 00:26:55,040 --> 00:26:58,280 Speaker 1: what to do with a coffee surplus in Brazil, and 407 00:26:58,320 --> 00:27:02,400 Speaker 1: they were also experimenting due to wartime requirements. So here 408 00:27:02,440 --> 00:27:06,359 Speaker 1: they go. The launched nest Cafe UH and instant coffee 409 00:27:06,400 --> 00:27:09,920 Speaker 1: was something they were constantly tinkering with and improving upon. 410 00:27:10,680 --> 00:27:13,840 Speaker 1: Because of that, Nestly figured out a more successful efficient 411 00:27:13,840 --> 00:27:18,040 Speaker 1: way to freeze dry instant coffee in nineteen and soon 412 00:27:19,160 --> 00:27:25,520 Speaker 1: many other companies followed suit. The term liophilization, which I 413 00:27:25,560 --> 00:27:28,000 Speaker 1: promised we'd come back to now, is that time. UM 414 00:27:28,200 --> 00:27:31,520 Speaker 1: was coined, I believe in the nineteen sixties UM by 415 00:27:31,560 --> 00:27:35,439 Speaker 1: one Louis rene Ray, who was working in methods and 416 00:27:35,480 --> 00:27:40,000 Speaker 1: industrial applications of freeze drying. UM and liophil is like 417 00:27:40,040 --> 00:27:45,119 Speaker 1: a loose ancient Greek inspired word meaning literally solvent loving 418 00:27:45,680 --> 00:27:48,480 Speaker 1: um and He meant this word to evoke the idea 419 00:27:48,680 --> 00:27:54,120 Speaker 1: that the dried products, UM, that this process produces love 420 00:27:54,200 --> 00:27:59,040 Speaker 1: being reconstituted. They they're really excited about the solvent in question, 421 00:27:59,440 --> 00:28:05,320 Speaker 1: which is water, and so yeah, liotilization. It reminds me 422 00:28:05,359 --> 00:28:09,520 Speaker 1: of those old movie like cinema ads where it's like 423 00:28:09,560 --> 00:28:20,199 Speaker 1: the popcorn singing, UM, feeling so excited about water. Yeah. Uh. 424 00:28:20,359 --> 00:28:22,840 Speaker 1: Since the sixties, over four under different types of freeze 425 00:28:22,920 --> 00:28:26,280 Speaker 1: dried foods have been produced on the commercial level. UM. 426 00:28:26,480 --> 00:28:29,919 Speaker 1: James Mercer, who served as the chief development engineer for 427 00:28:30,000 --> 00:28:34,520 Speaker 1: Hills Brother Coffee Incorporated from nineteen six and nineteen ended 428 00:28:34,600 --> 00:28:37,240 Speaker 1: up receiving forty seven patents, both from the US and 429 00:28:37,280 --> 00:28:43,800 Speaker 1: abroad for his work around continuous freeze drying capability and 430 00:28:43,840 --> 00:28:49,600 Speaker 1: of course space. You have to say it that way, 431 00:28:49,600 --> 00:28:52,280 Speaker 1: and you have to make the gesture you do. Yeah, yeah, yeah, 432 00:28:53,320 --> 00:28:55,560 Speaker 1: very important. I was also making the gesture. You can't 433 00:28:55,560 --> 00:28:59,080 Speaker 1: see either of our gestures because this is an audio podcast. Yes, 434 00:28:59,200 --> 00:29:04,080 Speaker 1: but I bet you know exactly what it is. When 435 00:29:04,160 --> 00:29:06,760 Speaker 1: humans started going into space in the sixties, scientists had 436 00:29:06,800 --> 00:29:08,960 Speaker 1: to figure out the best ways to send food products 437 00:29:08,960 --> 00:29:12,960 Speaker 1: with them to keep them sustained and these items needed 438 00:29:13,000 --> 00:29:18,160 Speaker 1: to be convenient, long lasting, nutritive, lightweight, compact, and at 439 00:29:18,200 --> 00:29:22,560 Speaker 1: least somewhat tasty, somewhat somewhat a little bit yeah yeah, 440 00:29:22,560 --> 00:29:25,680 Speaker 1: which is where an area that has seen much improvement 441 00:29:25,920 --> 00:29:30,560 Speaker 1: over the years. Um freeze dried foods checked all those boxes. 442 00:29:30,760 --> 00:29:35,480 Speaker 1: No refrigeration required. Beginning with Project Gemini, when the first 443 00:29:35,480 --> 00:29:37,960 Speaker 1: freeze dried food products were sent to space, freeze dried 444 00:29:38,000 --> 00:29:42,920 Speaker 1: foods have been a staple for space flight. Whirlpool Corporation 445 00:29:43,040 --> 00:29:45,640 Speaker 1: made in package to these first freeze dried foods with 446 00:29:45,680 --> 00:29:47,800 Speaker 1: the help of NASA and the U. S Army a 447 00:29:47,880 --> 00:29:51,600 Speaker 1: laboratory to prepare these meals. Astronaut to use these water 448 00:29:51,720 --> 00:29:54,960 Speaker 1: guns to your inject cold water into the package. The 449 00:29:55,000 --> 00:29:57,800 Speaker 1: package is then cut with scissors. Later a hot water 450 00:29:57,840 --> 00:30:02,760 Speaker 1: gun allowed for a choice of hot cold water, warm foods, 451 00:30:03,400 --> 00:30:07,360 Speaker 1: warm food yeah uh. And then once eaten, a small 452 00:30:07,440 --> 00:30:10,800 Speaker 1: tablet was inserted inside the package to prevent any bacteria 453 00:30:11,080 --> 00:30:14,640 Speaker 1: from growing. But of note, not all free dried foods 454 00:30:14,840 --> 00:30:17,920 Speaker 1: have to be rehydrated before eating. Especially in this context, 455 00:30:19,120 --> 00:30:24,400 Speaker 1: companies quickly realized that they could capitalize on this marketing. 456 00:30:24,440 --> 00:30:28,360 Speaker 1: Two kids who wanted to quote eat like an astronaut. Yes, 457 00:30:30,640 --> 00:30:34,680 Speaker 1: Action Snacks is the first to sell freeze dried astronaut food, 458 00:30:34,800 --> 00:30:38,040 Speaker 1: and ice cream was their first product and they still 459 00:30:38,080 --> 00:30:40,920 Speaker 1: sell millions of dollars worth of these products a year. 460 00:30:41,640 --> 00:30:45,000 Speaker 1: The Goddard Air and Space Museum commissioned the founder of 461 00:30:45,040 --> 00:30:48,520 Speaker 1: American outdoor products, Ron Smith, for commercial freeze dried ice 462 00:30:48,560 --> 00:30:51,000 Speaker 1: cream that they could sell in their gift shop, and 463 00:30:52,000 --> 00:31:00,840 Speaker 1: you know, it just went from there. In Stephen Colbert said, 464 00:31:00,960 --> 00:31:03,560 Speaker 1: astronaut ice cream is a froud So I hope you 465 00:31:03,600 --> 00:31:09,480 Speaker 1: had a good childhood because it's over now. He was 466 00:31:09,520 --> 00:31:12,320 Speaker 1: referring to the fact that astronaut ice cream only went 467 00:31:12,400 --> 00:31:17,480 Speaker 1: to space once apparently like even maybe not even that, Like, yeah, 468 00:31:17,640 --> 00:31:21,600 Speaker 1: it definitely wasn't It was not a popular food item. 469 00:31:21,800 --> 00:31:25,400 Speaker 1: It never really it was. It's really more for kids 470 00:31:25,480 --> 00:31:30,720 Speaker 1: on Earth, uh than astronauts and astronauts space. Yeah. Yes, 471 00:31:31,000 --> 00:31:34,840 Speaker 1: well we never settled my beef with Stephen Colbert. We're 472 00:31:34,880 --> 00:31:38,800 Speaker 1: still open, Lawrence my second. Yeah, I'm ready, I'm ready, 473 00:31:38,880 --> 00:31:45,600 Speaker 1: absolutely yeah. Yeah. Colbert also call us we're ready and 474 00:31:45,680 --> 00:31:51,920 Speaker 1: waiting for all these very important phone calls. Um and yeah, 475 00:31:52,000 --> 00:31:54,400 Speaker 1: that that brings us a pretty much up to today. 476 00:31:54,720 --> 00:31:57,240 Speaker 1: In the in the early two thousands, UM food service 477 00:31:57,240 --> 00:32:03,120 Speaker 1: companies serving Mormon communities started marketing freeze dried products. They're uh. 478 00:32:03,240 --> 00:32:06,680 Speaker 1: One of the kind of tenants UM that many Mormons 479 00:32:06,720 --> 00:32:10,440 Speaker 1: follow is to to keep a year's supply of emergency 480 00:32:10,480 --> 00:32:13,520 Speaker 1: food on hand. There's also a bit of a craze 481 00:32:13,560 --> 00:32:18,320 Speaker 1: for freeze dried and freeze drying foods in the twenty teens, 482 00:32:18,880 --> 00:32:24,080 Speaker 1: driven by survivalists and preppers. Yeah. I forgot about that 483 00:32:24,440 --> 00:32:27,240 Speaker 1: because when I was researching this that was a lot 484 00:32:27,240 --> 00:32:30,960 Speaker 1: of the first page results were about about that kind 485 00:32:30,960 --> 00:32:32,880 Speaker 1: of took me aback. It makes sense, but I just 486 00:32:32,960 --> 00:32:36,240 Speaker 1: hadn't put that together. This wasn't thinking about it. Yeah, yeah, 487 00:32:36,280 --> 00:32:40,160 Speaker 1: well there we go. There you go. Well that is 488 00:32:40,200 --> 00:32:42,920 Speaker 1: what we have to say about freeze drying for now. 489 00:32:43,440 --> 00:32:46,560 Speaker 1: It is. We do have some listener mail for you. 490 00:32:46,960 --> 00:32:48,600 Speaker 1: We do, but first we have a one more cup 491 00:32:48,640 --> 00:32:59,360 Speaker 1: break for word from our sponsor. And we're back. Thank 492 00:32:59,400 --> 00:33:03,320 Speaker 1: you sponsor, Yes, thank you, and we're back with listener. 493 00:33:08,320 --> 00:33:10,200 Speaker 1: It's supposed to be space, but that was kind of 494 00:33:10,240 --> 00:33:14,080 Speaker 1: more of a ghost thing that happens. It was. It was, 495 00:33:14,240 --> 00:33:17,000 Speaker 1: it was both. There was a ghost in space space 496 00:33:17,040 --> 00:33:23,920 Speaker 1: ghost space ghost. That's a different thing uh Anonymous wrote, 497 00:33:24,600 --> 00:33:29,480 Speaker 1: not anonymous, but wanted to be anonymous. I just listened 498 00:33:29,480 --> 00:33:31,719 Speaker 1: to your classic brunch episode and wanted to share some 499 00:33:31,800 --> 00:33:35,600 Speaker 1: international insights, specifically German ones. I was kind of surprised 500 00:33:35,600 --> 00:33:37,680 Speaker 1: by your notion that brunch is considered to be the 501 00:33:37,680 --> 00:33:42,000 Speaker 1: epitome of gentrification and lavish wealth, because to me, brunches 502 00:33:42,080 --> 00:33:45,040 Speaker 1: the opposite of that. For a start, we rarely say 503 00:33:45,080 --> 00:33:49,360 Speaker 1: brunch except for all you can eat buffet's drinks always excluded. 504 00:33:49,680 --> 00:33:53,440 Speaker 1: We say frush stuck in having breakfast that is also 505 00:33:53,480 --> 00:33:57,760 Speaker 1: still possible well into the afternoon. Fruit stuck in can 506 00:33:57,800 --> 00:34:00,120 Speaker 1: be anything from a coffee and a croissant a to 507 00:34:00,160 --> 00:34:03,040 Speaker 1: a full meal of several breakfast platters and the soup 508 00:34:03,080 --> 00:34:06,120 Speaker 1: of the day. Next up, who goes brunching? And I 509 00:34:06,160 --> 00:34:10,800 Speaker 1: have to say everyone, it is quicker, cheaper, and overall 510 00:34:10,920 --> 00:34:13,640 Speaker 1: less of a commitment than dinner, or drinks or even lunch. 511 00:34:14,120 --> 00:34:16,080 Speaker 1: I used to work in a cafe pre COVID, and 512 00:34:16,120 --> 00:34:18,279 Speaker 1: we had regulars that came in multiple times a week 513 00:34:18,320 --> 00:34:21,160 Speaker 1: for their mid morning meal, saving time and money on 514 00:34:21,239 --> 00:34:25,279 Speaker 1: breakfast and lunch. So many first dates and countless parents 515 00:34:25,360 --> 00:34:27,400 Speaker 1: with children who want to enjoy the luxury of eating 516 00:34:27,400 --> 00:34:30,400 Speaker 1: out without the risk of a child throwing a tantrum 517 00:34:30,400 --> 00:34:34,560 Speaker 1: because bedtime is nearing and because dinner is long. Also, 518 00:34:34,760 --> 00:34:40,200 Speaker 1: who doesn't like a croissant? Everyone can eat something that 519 00:34:40,400 --> 00:34:44,359 Speaker 1: is really interesting. Because that is very different than how 520 00:34:44,400 --> 00:34:50,120 Speaker 1: I interpret brunch. Yeah, yeah, absolutely, and um gosh, I mean, 521 00:34:50,160 --> 00:34:53,919 Speaker 1: like like maybe maybe there are pockets of American communities 522 00:34:53,960 --> 00:34:56,160 Speaker 1: that would like go on like a brunch date for 523 00:34:56,200 --> 00:34:59,400 Speaker 1: like a first date or something like that, but I 524 00:34:59,440 --> 00:35:06,760 Speaker 1: cannot say that I've ever considered that. Yeah, I feel 525 00:35:06,880 --> 00:35:08,799 Speaker 1: I've been on brunch dates, but it was never a 526 00:35:08,800 --> 00:35:15,320 Speaker 1: first date because to me, brunches a long. Yeah. Yeah, 527 00:35:15,440 --> 00:35:19,400 Speaker 1: you're gonna be there a couple hours at least, exactly 528 00:35:19,440 --> 00:35:23,480 Speaker 1: at least, and you probably do spend in that two hours. 529 00:35:23,480 --> 00:35:27,880 Speaker 1: You get more food than perhaps you normally would and 530 00:35:27,920 --> 00:35:30,160 Speaker 1: also yes, the drinks. So it does feel like this 531 00:35:30,360 --> 00:35:36,759 Speaker 1: very luxurious long meal in my experience. Yeah. Yeah, although right, 532 00:35:36,880 --> 00:35:41,480 Speaker 1: you know that there's definitely huh yeah, yeah, I mean 533 00:35:41,520 --> 00:35:44,280 Speaker 1: there is definitely a culture of like of like going 534 00:35:44,520 --> 00:35:47,640 Speaker 1: out to grab like a like a coffee and a pastry, right, 535 00:35:48,160 --> 00:35:50,359 Speaker 1: But I would not define that as brunch. That's like 536 00:35:50,600 --> 00:35:53,880 Speaker 1: a coffee and a pastry, right, that's like a coffee 537 00:35:53,880 --> 00:36:02,120 Speaker 1: break exactly. Huh yeah, uh, Sarah wrote, I was listening 538 00:36:02,160 --> 00:36:04,200 Speaker 1: to the Campbell Soup episode, and when you were listening 539 00:36:04,239 --> 00:36:07,080 Speaker 1: the Campbell super Varieties, you were surprised the cream of 540 00:36:07,120 --> 00:36:11,160 Speaker 1: shrimp soup exists. My mother in law has a recipe 541 00:36:11,280 --> 00:36:14,480 Speaker 1: for broccoli puff and my husband wanted it for thanksgetting. 542 00:36:14,680 --> 00:36:18,160 Speaker 1: Apparently her secret ingredient is cream of shrimp soup. When 543 00:36:18,160 --> 00:36:20,400 Speaker 1: I told her that I would substitute cream of mushroom 544 00:36:20,440 --> 00:36:23,120 Speaker 1: because I couldn't find it and can't stand seafood, she 545 00:36:23,239 --> 00:36:26,359 Speaker 1: pretty much refused to give me the recipe, so I 546 00:36:26,400 --> 00:36:28,399 Speaker 1: told her that if she sent me the cans for it, 547 00:36:28,640 --> 00:36:32,080 Speaker 1: I would use it. She did, and that one time 548 00:36:32,239 --> 00:36:34,919 Speaker 1: I used the cream of shrimp soup, which, in case 549 00:36:34,960 --> 00:36:37,719 Speaker 1: you're wondering, has a weird pink color to it. I 550 00:36:37,760 --> 00:36:39,960 Speaker 1: took a small bite, it was fine, but I couldn't 551 00:36:40,000 --> 00:36:42,680 Speaker 1: get past the shrimp. So every other year it's been 552 00:36:42,680 --> 00:36:45,640 Speaker 1: either cream of mushroom or cream of chicken because it's 553 00:36:45,640 --> 00:36:50,440 Speaker 1: my kitchen and I can, but don't tell her. If 554 00:36:50,440 --> 00:36:53,799 Speaker 1: you are interested. Here's the recipe. Um melt together one 555 00:36:53,880 --> 00:36:56,000 Speaker 1: can of cream of shrimp soup, one stick of butter, 556 00:36:56,239 --> 00:36:59,160 Speaker 1: eight ounces of cream cheese, one half cup of milk, 557 00:36:59,360 --> 00:37:03,440 Speaker 1: and pour her two six bags of broccoli florets and 558 00:37:03,600 --> 00:37:06,839 Speaker 1: nan then mix a stick of butter and a cup 559 00:37:06,840 --> 00:37:09,319 Speaker 1: of this quick into a crumb mixture. Put that on top. 560 00:37:09,560 --> 00:37:15,759 Speaker 1: Take a three fifty fahrenheit until hot and bubbily. I've 561 00:37:15,800 --> 00:37:20,040 Speaker 1: never heard of a broccoli puff, but yeah, and this 562 00:37:20,120 --> 00:37:24,000 Speaker 1: sounds delicious. It really does. And I'm sorry that we 563 00:37:24,080 --> 00:37:32,200 Speaker 1: read this and maybe uh your secret buh. Hopefully she 564 00:37:32,320 --> 00:37:37,080 Speaker 1: doesn't listen to the podcast hopefully not um. But also 565 00:37:37,120 --> 00:37:39,360 Speaker 1: I love so much people do get really protective of 566 00:37:39,360 --> 00:37:42,800 Speaker 1: their recipes, and that she was pretty much like, you're 567 00:37:42,800 --> 00:37:47,239 Speaker 1: you're either doing it this way or not or not. Yea, 568 00:37:48,320 --> 00:37:55,640 Speaker 1: this is the only way. No substitutions please. That's great. 569 00:37:56,960 --> 00:37:59,800 Speaker 1: Thanks so much to both of those listeners for writing. 570 00:37:59,840 --> 00:38:01,279 Speaker 1: If you would like to write to as, you can, 571 00:38:01,400 --> 00:38:04,040 Speaker 1: Our email is Hello at favorite pod dot com. We're 572 00:38:04,040 --> 00:38:07,200 Speaker 1: also on social media. You can find us on Twitter, Facebook, 573 00:38:07,239 --> 00:38:09,759 Speaker 1: and Instagram at savor pod and we do hope to 574 00:38:09,800 --> 00:38:12,600 Speaker 1: hear from you. Savor is a production of I Heart Radio. 575 00:38:12,760 --> 00:38:15,040 Speaker 1: For more podcasts my Heart Radio, you can visit the 576 00:38:15,040 --> 00:38:17,879 Speaker 1: I Heart radio, app, Apple podcasts, or wherever you listen 577 00:38:17,920 --> 00:38:21,000 Speaker 1: to your favorite shows. Thanks as always to our superproducers 578 00:38:21,080 --> 00:38:23,600 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 579 00:38:23,640 --> 00:38:25,359 Speaker 1: and we hope that lots more good things are coming 580 00:38:25,400 --> 00:38:33,719 Speaker 1: your way.