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Why is Freeze-Drying Better Than Dehydrating


To dehydrate food, one can use air-drying, sun-drying, or a food dehydrator. Air-drying and sun-drying take several days to a week, while a food dehydrator uses heat and air circulation to remove moisture from the food and typically takes several hours or overnight. Once dehydrated, the food can be stored in an airtight container in a cool, dry place for several months. To rehydrate the food, it can be soaked in water or broth for a few hours or simmered in a pot.

To dehydrate food one should first wash and slice the food into thin, evenly-sized pieces. For some foods, such as fruit, a pre-treatment may be necessary to preserve flavor and color. Then, the food should be spread out on the dehydrator trays, making sure the pieces do not touch or overlap. The dehydrator should then be set to the appropriate temperature according to the type of food being dried. The drying process can take several hours or overnight, depending on the food and the environment. Finally, the food should be allowed to cool before storing it in an airtight container in a cool, dry place. Dehydrated food can be stored for several months.


Freeze-drying is a cold process in which moisture is removed from the food by sublimation, a process in which water turns from a solid (ice) directly to a gas (water vapor). The food is frozen and placed in a vacuum chamber, where the air pressure is lowered and the temperature is reduced to below the freezing point. The cold temperature and low pressure cause the ice to sublimate, or turn directly into water vapor, which is then drawn off the food. This process can take several hours or days, depending on the type and thickness of the food.

Freeze-dried food can be stored at room temperature for up to 25 years. No need to keep it in the freezer like dehydrated food. To rehydrate freeze-dried food, simply add water or broth and let it sit for a few minutes.

After learning about the two processes, it’s easy to see why freeze-drying is a powerhouse. It’s faster, more efficient, and results in a better-tasting final product. Plus, it has a much longer shelf life than dehydrated food, making it a great choice for long-term storage. Therefore, we recommend freeze-drying over dehydrating for most applications.

Comparing freeze-drying to dehydration

it is clear that freeze-drying offers more benefits than dehydration when it comes to preserving food. Freeze-drying can preserve the structure and texture of the food more effectively, can preserve a wider variety of foods, and can provide a shelf life of several years. Furthermore, freeze-drying can be used to make delicious freeze-dried candies that are sure to delight your taste buds.

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