Freeze-drying Jello gelatin with an improved cold trap--- make money online

okay so here we have freeze-dried jell-o

gelatin so this came out pretty similar

to the astronaut ice cream but of course

this is fat-free

it's just gelatin and water and sugar so

the structure is a little a little more

rigid and breakable even than the

astronaut ice cream I think there's

still some fat left in the ice cream

that makes it kind of a little bit

softer when even in its freeze-dried

form so let's try one of these out not

bad it's pretty good candy I mean it's

it has a lot of sugar and artificial

flavoring in there so that's it's done

kind of melts in your mouth

very light yeah thumbs up so in my

previous video where I made the

astronaut ice cream I had a problem with

the cold trap that I used originally I

had this copper pipe connected to the

vacuum hoses and I submerged the copper

pipe into an isopropanol bath in this

vacuum flask and then filled it up with

dry ice so the idea is that as the water

vapor travels through the copper pipe it

will condense or solidify inside here

and prevent it from going through the

vacuum pump the problem was that so much

water came out of the ice cream that the

copper pipe completely plugged up so

this cold trap isn't big enough to hold

all the water that we're pulling out of

the food so what I wanted to do is build

a much larger cold trap that could hold

more water so I went to Target and

bought a set of three of these very

cheap aluminum pots or kind of saucepans

I guess at that this at the store and

three of these came together and they

were all kind of nested together and I

thought oh that's good because that's

that's pretty much the shape that I want

this cold trap is built with the inlet

and outlet here and then the idea is

that you put another container and the

inside like this and put your cold

substance inside here and then pump out

the air that's in the larger one so it's

kind of like we're building a thermos

here actually is how it works because

they'll be vacuum between the outside

and the inside and then this will be

where the cold where the cold stuff goes

so originally I was just going to use

two of the three that I buy because

they're already nested but then I

thought well you know actually this

internal one shouldn't be aluminum

because it's going to conduct heat too

well so I looked around the shop and

found an even better solution and so I

used this stainless steel pan instead

this is a very thin walled stainless

steel pan and stainless steel is

actually a very poor conductor of heat

which is what we want in this case so

this fits down in here like this and

when the vacuum is pulled this whole

thing seals down and when I put

isopropanol and dry ice in here the

temperature at the at the rim is cold

but it's not it wouldn't be as cold as

if I had used aluminum especially this

relatively thick aluminum pan here this

would conduct too much heat out to the

rim whereas the stainless steel actually

helps retain the the coldness of the of

the isopropanol bath where it's needed

so unfortunately I don't have any video

of me making this because the camera ran

out of batteries and I didn't want to

wait so what I did is I just machined

some aluminum pipe fittings here these

these were just turned out of a solid

piece of aluminum and I welded them on

to the pilot of the pan after drilling a

hole in it and then I welded on these

mounting ears to help screw this piece

of acrylic down so there's a rubber

gasket between the acrylic and the

aluminum pan and it's just held down

these screws when the thing is under

vacuum will be a lot of force pushing

this down anyway so the screws are just

to kind of keep everything in place so

to test it out I made some jello in one

of these Erlenmeyer flasks and I scaled

it from the package a package makes four

and a half cups

prepared so I've measured it out and I

think that comes out to about 18 grams

of jello for 100 milliliters total of

water so 50 mils of boiling water and 50

mils of cold water so I prepared it as

the package recommends and then put the

flask into the refrigerator for a while

and the next day or later that evening I

took it out and put it into the water

cooler with dry ice and isopropanol in

it just to freeze it as quickly as

possible so within a half an hour it was

solid frozen and I hooked it up to the

vacuum system and then added dry ice and

isopropanol to the cold trap and let it

freeze dry for about 18 hours in this

case the flask or the jello is in such

good thermal contact with the flask wall

I didn't have to heat it like I did with

the ice cream so in this case the the

gelatin was was so well connected with

the glass of the flask I could actually

just leave it out on the table even with

a little insulation to keep it from

getting too warm with the ice cream it

was not connected well with the flask

and so it would keep itself cold just

from being in a vacuum in the flask so

for the first probably eight hours of

the freeze drying I just left it with

inside a piece of styrofoam just to keep

the flask from warming up too quickly

and then later I eventually resorted to

putting it under a lamp to get the last

bit of water out when I took the cold

trap apart to see how much water had

accumulated in there I was surprised to

see that even this design of cold trap

that doesn't seem to be enough to hold a

significant amount of water as you can

see the ice was formed in a shape that

was almost ready to plug the thing up

again I really couldn't believe it I I

knew there would be a concentration of

ice on that side of the cold trap

because that's where the inlet is but I

didn't think it was going to be quite so

pronounced so I think in the future

I'll have to design this with like a a

dent or a an indentation or some kind of

a specially shaped internal structure

that can accommodate a lot more water

it's also not very efficient I went

through about seven pounds of dry ice in

total just because of the heat leakage

through the plastic it causes the

isopropanol to boil i rep causes the dry

ice to sublimate slowly and it takes

that much okay I think I'm going to try

some fruit next since I got some

interesting suggestions about freeze

drying fruit so I'll give that a shot

and of course the vacuum frying and

pressure frying and see what other kind

of weird foodstuff we can do okay see

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