Dry juice from barley sprouts was obtained by removing water from fresh juice by freezing in a freeze dryer in a vacuum.
100% properties of freshly squeezed juice with the possibility of long-term storage without preservation are preserved. Ideal for transportation.
Store in a dry place, afraid of moisture.
Lyophilized dryers (dryers) are widely used in research laboratories, as well as technologies for the production of drugs, enzymes, starter cultures, herbal extracts and other objects requiring gentle drying at low temperatures. Lyophilic (freeze-drying) drying of substances consists in removing moisture from frozen samples under vacuum. The principle of freeze drying is based on the physical phenomenon of sublimation. At atmospheric pressure values below a certain threshold, the so-called “triple point” (for pure water: 6.1 mbar at 0 degrees Celsius) water can only be in two aggregate states - solid and gaseous, the transition of water to a liquid state in such conditions is impossible. And if the partial pressure of water vapor in the environment is lower than the partial pressure of ice, then ice from lyophilized samples is transferred directly to the gaseous state, bypassing the liquid phase. The resulting water vapor is pumped out of the working chamber of freeze drying by a vacuum pump and condenses on a low-temperature condenser. At the first stage of freeze-drying, the solution of the substance is frozen to a low temperature and placed in an open container in the working chamber of the device. The working chamber of freeze drying is connected to a low-temperature compartment called a condenser, in which a low temperature is maintained, while the temperature in the condenser is always lower than in the chamber for lyophilization. At the second stage of drying, ice or solvent crystals are directly removed from the frozen solution. Why in the whole system creates a high vacuum. Due to the difference in the partial pressure of water vapor, the water freezes in the condenser, i.e. water from the frozen solution, bypassing the liquid state, freezes on the condenser coil. It should be noted that a significant influence on the quality of the obtained product and on the time required for drying has a freezing step. The faster and deeper the product freezes, the less large ice crystals form in the product, the faster they evaporate in the second stage of drying the product and the higher the quality of the resulting product. Since moisture is removed from drying objects at low temperatures, and their drying is also carried out under gentle temperature conditions, this method gently dries materials that are heat-sensitive and prone to destruction when heated without loss of their properties (biological solutions and tissues, proteins, vaccines, etc.).
Dry juice of barley sprouts, 30 g.
1 g of dry juice from barley sprouts = 1 portion (30 ml) of freshly squeezed juice of barley sprouts.
Application: for prophylactic purposes 1 time per day, 1 g each, for diseases, including chronic ones, 2-3 g per day 20 minutes before meals or 2 hours after meals.
Athletes: 2-3 g per day. You can drink or dilute with water, juice.
Contraindications: individual sensitivity to the components.
Ingredients: barley sprouts juice.
Storage conditions and shelf life: at t + 15-25С in a dry place - 12 months from the date of production.
Nutritional value of 100g: proteins-40g, carbohydrates-30g.
Calories 100g: 272.5 kcal / 1140.0 kJ
Not a drug