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Cermaic and Glass drink ware
The Difference Between Dehydrating and Freeze Drying
The main objective of food preservation is to remove moisture so that it doesn’t decompose or grow bacteria and mold. Doing that without destroying the food’s basic composition adds to both shelf life and the nutritional value of the food.
Dehydration in poorly built dehydrators removes about 70% of the water. In this situation the food is only good for a few months. Home freeze drying removes 99% of the water. Most home dehydrated products like dried fruit, meat, and vegetables have a shelf life of 1 year or less. Those same foods preserved with a freeze dryer have a 15-to-25-year shelf life.
Freeze dried food typically retains 97% of its nutrition because of the “cold, vacuum” process that is used to extract the water. Whereas the nutritional value of dehydrated food is generally around 60% of equivalent fresh food. This loss is largely due to the heat used during dehydration which breaks down the food’s vitamins and minerals.
An interesting aspect of freeze drying is that it doesn’t change the look or the taste of the food. If you freeze dry a turkey dinner that includes big slices of turkey, mashed potatoes, gravy, stuffing, and corn, when it is rehydrated and ready to eat, it will taste the same as if you had just made the dinner.
Another difference is weight. Freeze-dried foods weigh a lot less than dehydrated foods, which makes them easier to carry and store. This is especially important when camping or hiking.
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