#ARCTIC. #SIBERIA. THIS IS TAIMYR. Arctic station workers and geologists are accustomed to extreme conditions and isolation. However, to work effectively, you need high-quality food with the right ratio of proteins, fats and carbohydrates. Freeze-dried products have become the way out – products prepared by a special preservation method that retains nutrients and is suitable for transportation and use in resource-limited conditions.
Sublimates were developed for the military and cosmonauts, and are now widely used in the Arctic. Such products are light, compact and easy to prepare – you just need to add hot water.
In sublimation, water is removed from products by freezing and then vacuum removal. This preserves not only the nutrients, but also the texture and taste. Experts believe that the benefits of freeze-dried products are almost the same as those of natural ones.
The diet in the North with active physical activity in the fresh air in winter should be at least four thousand kilocalories. Thanks to sublimates, now it almost does not differ from the diet of ordinary people: the menu of polar explorers includes eggs, meat, pancakes, cereals, soups, pasta – more than 200 items in total. Thanks to sublimates, expeditions can last more than a year.
In addition, at low temperatures, the need for vitamins B and C increases. During the heat treatment of the product, the proportion of these vitamins decreases. Sublimation helps to keep them.
“A serving – sealed vacuum packaging – contains from 30 to 50 grams of the product. Any dish can be sublimated, and the inert gas inside protects the contents from spoilage. In the vast majority of cases, sublimation packaging allows using it instead of dishes, which is also convenient”, says Aleksey Butrimov, general director of a company specializing in the manufacture of sublimation installations.
Technologies do not stand still, scientists are developing new healthy food for the inhabitants of the Arctic: vitamins and important microelements will be “packed” into bread, desserts and other products. They also came up with a food supplement of mushrooms and minerals, as well as a special diet with wild plants and deer meat. Ichthyologists are working on breeding for sale one of the most valuable fish species – Putorana char. We also talked about the fact that Taimyr venison is the richest in macro- and microelements.
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Text: Anzhelika Stepanova, Photo: Nikolay Shchipko and B-tasty company
