Freeze-drying is a compound procedure of preserving fresh or already-cooked food by eliminating the food’s water content up to 98%, leaving intact the its texture, aroma, flavor and nutritional value.
The process requires that the cooked or fresh food be quickly frozen at temperatures as low as -50°C. The frozen food is then placed into a vacuum chamber where the pressure is lowered, followed by a rise in temperature to around 0°C.
At this particular pressure and temperature, the ice crystals in the food evaporate into water vapor, circumventing water's liquid form, through a process called sublimation.
On the other hand, dehydrating food is a food preservation method which has been used for centuries. This low-heat dehydration process involves either air drying (with nearby campfires), or sun drying strips of meat on drying racks.
Dehydrators are a modern way for slowly eliminating the moisture from foodstuff without really cooking it. A disadvantage of dehydration is the inadequate amount of food which can be dehydrated at one time. The positive feature of dehydration is that this method of processing for food storage can be easily done at home, and can prove to be very cost efficient in the long run.
Which method of preservation is better for consumption?
The answer to this lies in the taste of different individuals, their preferences and tastes. Keeping that in mind, there are still factors that need to be considered before making a decision between freeze-dried or dehydrated food.
• Home-grown fruits and vegetables are better preserved via dehydration, since the average Joe cannot afford the expensive machinery utilized in freeze drying.
• Everyday meal preparation and cooking food items should most likely be freeze dried. This allows the food to be quickly rehydrated or reconstituted as it is cooked prior to serving. If accessibility and portability are important, either type of preserved food should meet those particular needs. Again, it all narrows down to individual choices.
In a nutshell, both dehydrated and freeze-dried foods are excellent choices for long-term food storage, as well as for daily use or for outdoor activities like camping and hiking because of factors such as portability, light-weight and convenience. The primary difference is that freeze-dried foods tend to better preserve the shape, texture and flavors of the original food.
The majority of people find that a combination works best for their needs. Single-item foods such as potatoes, other staples and grains are well-suited to low-heat dehydration. Freeze-drying is more appropriate for meats and fruits and for pre-cooked meals with a variety of ingredients such as soups, stews and sauces.
As you integrate Freeze Dried Corn and dehydrated foods into your lifestyle, whether for recreation and camping, convenience, or as a survival strategy, you will learn which items you prefer to be dehydrated, and which you prefer to be freeze-dried. In any case, make sure that your choices will give you a peace of mind knowing that you have a reliable source of food in practically any situation.
