Konbyen tan friz manje sèk dire. Shelf life of freeze dried foods
One of the key advantages of freeze-dried food is its shelf life. Manje seche friz yo ka dire pou ane si se pa dè dekad depann sou pwosesis seche friz la, depo nan friz manje sèk ak kalite a nan manje. Thrive Life freeze dried foods can last from 8 years all the way to over 20 ane. Kontakte nou pou w konnen plis sou pwosesis friz seche nou an epi pou w jwenn plis detay sou konbyen tan manje friz seche yo dire.. Ou pral sezi nan bon jan kalite legim friz nou yo sèk, ak friz fwi sèk tankou friz bannann.
With our innovative freeze drying process, we remove almost all water and lock in nutrients, which means Thrive foods will stay fresh for a very long time! Shelf life varies depending on storage conditions. Simple Plate meals last at least 6 months from the time you receive them. Most of our canned products last one year after opening and 25 years before opening—and we do it without adding preservatives!
All methods of food preservation have their pros and cons. Freeze-drying process is extremely effective in creating food that retains its nutrition for the long term. Shelf life is important when you’re looking for preserved foods for regular daily use or stocking up on emergency supplies.
SHELF LIFE TERMINOLOGY
Although most freeze dried products have a “long shelf life,” it can mean one of two things. Premye, the “best if used by shelf life” indicates the length of time food retains most of its original taste and nutrition. Sa a se dat ki endike sou pifò pwodwi nan makèt la. Li pral tipikman ant kèk semèn ak kèk ane, depann sou pwodwi a.
Genyen tou "lavi soutni lavi etajè,” which indicates the length of time the product will sustain life without decaying or becoming inedible. Sa a ka nenpòt kote nan kèk ane a kèk deseni. Li tout vini desann nan pwosesis la prezèvasyon ak kondisyon depo li yo.
KONDISYON DEPO
Plizyè kondisyon depo kle yo gen gwo enpak sou lavi etajè manje friz.
Oksijèn: Oksijèn nan lè a ka gen efè negatif sou eleman nitritif yo, vitamin, gou, ak koulè nan manje. Li kapab tou ogmante kwasans mikwo-òganis tankou bakteri. Gen yon sele ki byen fèmen sou manje nan depo se yon dwe pou prezève lavi etajè.
Imidite: Imidite tou kreye yon anviwònman benefisye pou mikwo-òganis, resulting in spoilage and deterioration of freeze-dried food. Shelf life is significantly shortened when food is stored in a damp area.
Light: When food is exposed to light, it can deteriorate the proteins, vitamin, and nutrients in it. This can quickly result in discoloration and off-flavors, so be sure to store your products in a dark area.
Temperature: High temperatures cause proteins to break down and vitamins to be destroyed, affecting the color, gou, and odor of preserved food. Storing food in a warm environment will quickly deteriorate its shelf life.