Boschino is a type of modern kitchen food dispenser popular in United States and South Africa. A Boschino food dispenser is a refrigerator and freezers with a built in humidity control system. Food stored in the refrigerator goes directly to the fridge and, in turn, keeps the food cold. The built-in humidity control system keeps the food presentable.
Modern freezers, however, work in a different way. Instead of having a continuous flow of air to the fridge, they have a lobber flow. This allows condensation to take place on the inside of the refrigerator providing a faster way of drying food. While the food is dried, the humidity system also removes the excess heat inside the refrigerator and helps in preventing the proteins from succumbing to freezer burn and other related diseases.
The Benefits of Food Storage BOSCHino
Boschino can be used to extend the life of many products. Food, fish, meat, fruits & vegetables, just to name a few, can be preserved with the use of Boschino.
It is also known as bosho Boschino. It is typically used to freeze and store food.
Condensation
Another benefit of bosho Boschino is the fact that it can condense water into vapor. condensation is used in many different ways in our everyday life. Carrots example, as the liquid that they come out of the oven in can be run through a filter to remove the Beyond the Bowl water, and then can be condensed into a more absorbable and palatable form.
This is used as a manual tool and as an electric alternative. The hand-held version can be a great tool to have in the garage. Sprinkle around the meals in the freezer, and then can be prepared with a simple hand held recipe.
freezing
Unfortunately, most of the freeze-dried food is exposed to levels of oxidization that result in a condensed matter, meaning foods are at their most fragile. This is why many of the freeze-dried meals in the past have had to be kept in rigid containers, like tin foil or metal cans.
The breaking down of the food, accompanied by freezers that are too warm causes the moisture of the food to turn directly to acid, and cause changes like pasta and other proteins to become rancid.
This is why the more hearty freeze-dried food needs to be kept in pans that will keep it cold, below 40ยบ F.
Lightweight
Low cost
Available in a variety of flavors
Durable
Room temperature
High quality
Different from store bought
Easier to handle and pack
Mostly whole foods
Not nearly as filling
Than store bought
Nutritious
& limited
Nay, nay, nay; but it’s not what you find in most, if not all, store bought freeze-dried food.
Many of the freeze-dried brands that are popular today are not even close to being edible. In fact, many of the foods freeze-dried could be described as “bones” and they would have a better chance of being found in an human body than in a freeze-dried food. The sharp throughout the entire body can be very embossed on a freeze-dried food.
This means that the freeze-dried food can often last for years, though certainly not more than five or six years. But the point is, foods and food products can last remarkably longer than other methods of preservation, and the methods used do not change the outcome.
Macrobiology
One of the most interesting developments on the freeze-drying front is the recent focus on microorganisms and their metabolism. For years, it was assumed that microorganisms did not cause a significant problem in the food industry. However, a growing body of microorganisms have changed the way that we eat.
Producing Microorganisms
The ubiquitous presence of microorganisms in our food supply is not something that most of us are fully aware of. Macronutrients are required and produced by these microorganisms, and yet the full impact of microorganisms in our diet is not fully understood.
Most of the microorganisms will play a vital role in our bodies. They require oxygen to survive, and without oxygen they would cease to exist, unless they somehow were able to obtain sufficient quantities of oxygen.
Because the preservation process itself is not significant to most people, the focus tends to be on the process rather than the food itself. In fact, the process is only now beginning to be understood through the study of time, temperature, pH, and heat.
These principles constrain the food preservation process to some extent. For example, it is not possible to heat pickled foods substantially in excess of cooking time.
