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I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.Let's do a simple math exercise. Non Frozen food put in freeze dryer at an ambient temp

In any sector – whether biotech, food production, or pharma – adopting high-capacity freeze dryers helps improve efficiency and business sustainability while meeting regulatory obligations.5) Next up I insulated the pipes where condensation forms directly from the compressor. I used inexpensive water pipe insulation from copyright or Home Depot