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mTorr correlation to batch dryness/finish time

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Adam Strot

I've had my freeze dryer about a month now. We've done lots of candy and fruit for immediate consumption but I'm starting to FD things for long term storage. How important is the mTorr reading when it comes to determining when a batch is finished. I want to make sure that the batches are as dry as possible before sealing them in mylar. I'm doing a batch of peas (Bulk Costco) and I cannot get the mTorr to drop below 400. Could this be considered done or does the mTorr reading need to be closer to 200? They have about 5hrs left on the second freeze/dry cycle that I've run them through. 


Am I just overthinking the whole mTorr thing? Should I just weigh the trays and say its done when I don't have any more weight loss after 2hrs?

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Brent Marriott
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Hey Adam, 

Some foods just don't get as low as others, even if they are done. It has to do with what other compounds are in the food besides water. 

All you are looking for is that the pressure has dropped off and it is stable for a few hours. Additionally, we just released our 2.17 version of software to the website. That version of software has a primary, secondary, and final drying phases. The important part for you and the peas would be that during the final dry phase you can ramp the temperature up a lot to make sure all the water really comes out. 

With peas and any other food with a skin you are going to be fighting the skin to get the water out. I have never done peas, but generally anything with a skin it is best to puncture the skin somehow, or make it into a puree. 

Thanks 

Brent 


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