Now that the transition is complete, it’s clear that slow, steady improvement is the new normal.” The software has been changed from an enterprise-targeted package to one better suited to power users and small businesses. “Despite a version number increase from 2.X to 3.X, OS X Server is finished with the major overhauls. In fact, the scope of the update is closer to the incremental updates that the Mountain Lion version has received between its launch in July of 2012 and now,” Cunningham reports. “The Mavericks version of OS X Server ushers in no such sweeping changes. The company made its features more accessible for small businesses and high-end consumers at the expense of features important to a subset of professional users.” It took a couple of years, but Apple had done the same thing to its server hardware and software that it did to Final Cut Pro. “Fast-forward to 2012 and the XServe was long-dead, OS X Server was a $20 add-on to OS X, and the powerful-but-complex tools used to manage and configure the server software had been thrown out in favor of a greatly simplified application primarily controlled via big on/off switches. “When Apple released OS X 10.6 in 2009, Server was an expensive and entirely separate version of OS X that only shipped on Apple’s rack-mountable XServe systems and cost $1,000 if you wanted to run it on any of your other Macs,” Cunningham reports. The reduction in water in the final freeze dried product means there is a much reduced potential for microorganisms existing in such low amounts of water, leading to a shelf life of up to two years at room temperature.“The Mountain Lion version of OS X Server marked the end of a transition for Apple’s server software,” Andrew Cunningham reports for Ars Technica. The process takes on average a day to complete, carried out in a set of ‘chambers’ which can be controlled at various temperatures and time schedules depending on specific product requirements. The pressure from the vacuum, with a controlled amount of heat applied, causes the ice to leave the product as a vapour trail which is then captured on an ice condenser within the freeze drier, upon which the vapour forms again as ice. The freeze drying process uses a deep vacuum under which neither ice or water can exist. Sales of vegetables and pulses in the first six weeks of 2020 outsold the first nine months of 2019. Tinned freeze dried food lasts up to 25 years, while the food in pouches will be fresh for up to seven years.ĭuring the first six weeks of 2020, European Freeze Dry increased bulk sales of its freeze dried vegetables and pulses over the same time period in 2019 by an increase of 1,783 per cent. Freeze dried food is an alternative in different forms including ready-made meals, and ingredients such as fruit, meat and vegetables.” “Individual consumers are also asking about supplies which we can provide. “We are responding to different demands and we are resourcing our operations ready for our existing and new customers in the public and private sectors. With a shelf-life of seven or 25 years depending on the packaging or the tinned versions, the company’s ingredients and ready-made meals are becoming a relevant source of nutrition and flavour as an alternative to food which may quickly lose its freshness.ĭiana Morris, country manager for European Freeze Dry, said: “ Freeze dried food lends itself to extreme situations in all kinds of circumstances from sustaining nutrition in remote locations to preparing for an extended period indoors. European Freeze Dry is seeing a dramatic rise in demand from the public and private sector as well as individual consumers with its products offering a longer shelf life, reduced waste and a lighter product for storage and transport.
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