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.5) Next up I insulated the pipes where condensation forms directly from the compressor.

That has lead to me making my own lactose free Greek yogurt and freeze drying it to use for yogurt and sour cream for my son. We also freeze dry lactose free milk for traveling or for any other time we need it. It reconstitutes very well.5 Posted September 16, 2015 (edited) Gypsyman: Proof again that "great minds think alike". In my initial ponderi