Description
The Inca Empire's method of preserving food by freezing and reducing surrounding pressure to allow frozen water to sublimate directly into water vapor.
Technical
This process involves the sublimation of frozen water, preserving nutrients and flavor. The technique requires careful control of temperature and pressure to ensure efficient sublimation. The resulting product can be stored for long periods of time, making it ideal for long marches, expeditions, and ceremonial purposes.
Science
Primary Reaction
Sublimation
Parameters
Temperature
-20°C optimal
-30°C to -10°C range
Temperatures below -30°C may cause damage to the food's texture and structure.
Time
18 hours
12 hours – 24 hours
Equipment
Freeze dryerVacuum pumpTrays or shelves