What You Need to Know
Inca traditional freeze-drying involves the sublimation of water from the food material, typically occurring at temperatures below -30°C (-22°F), and can take several days to weeks. This process allows for the preservation of various food types, including meat, fish, fruits, and vegetables, by removing the water content, thereby inhibiting the growth of microorganisms.
Steps
- 1.
Chuño (Andean Highlands): Preserves potatoes through freeze-thaw cycles
- 2.
Charqui (Peru): Freeze-dried llama/alpaca meat for long storage
- 3.
Moraya (Bolivia): White freeze-dried potatoes with extended shelf life
The Science
Primary Reaction
Sublimation