Matches in DBpedia 2015-10 for { ?s ?p "Freeze-dried ice cream is ice cream that has had most of the water removed from it by a freeze-drying process, sealed in a pouch, and requires no refrigeration.It is also known as astronaut ice cream or space ice cream, typically a slab of ready-to-eat dehydrated ice cream. Compared to regular ice cream, it can be kept at room temperature without melting and is more brittle and rigid but still soft when bitten into. It was developed by Whirlpool Corporation under contract to NASA for the Apollo missions. Freeze-dried foods were developed so that foods could be sent on long-duration spaceflights, as to the Moon, and to reduce the weight of the water and oxygen normally found in food.Freeze drying (or lyophilization) removes water from the ice cream by lowering the air pressure to a point where ice sublimates from a solid to a gas. The ice cream is placed in a vacuum chamber and frozen until the water crystallizes. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, sublimating the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice.Freeze-dried ice cream is sold by mail order and is common in science museums and NASA visitor center gift shops, sometimes accompanied by other freeze-dried foods."@en }
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- Freeze-dried_ice_cream abstract "Freeze-dried ice cream is ice cream that has had most of the water removed from it by a freeze-drying process, sealed in a pouch, and requires no refrigeration.It is also known as astronaut ice cream or space ice cream, typically a slab of ready-to-eat dehydrated ice cream. Compared to regular ice cream, it can be kept at room temperature without melting and is more brittle and rigid but still soft when bitten into. It was developed by Whirlpool Corporation under contract to NASA for the Apollo missions. Freeze-dried foods were developed so that foods could be sent on long-duration spaceflights, as to the Moon, and to reduce the weight of the water and oxygen normally found in food.Freeze drying (or lyophilization) removes water from the ice cream by lowering the air pressure to a point where ice sublimates from a solid to a gas. The ice cream is placed in a vacuum chamber and frozen until the water crystallizes. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, sublimating the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice.Freeze-dried ice cream is sold by mail order and is common in science museums and NASA visitor center gift shops, sometimes accompanied by other freeze-dried foods.".