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FREEZE DRIED VS. DEHYDRATED When you begin to investigate food storage, one of the first things you’ll see is the separation of freeze-dried and dehydrated foods. Growing up I remember my mother picking large amounts of apples from our orchard and using our dehydrator to preserve them but the process of freeze-drying was unfamiliar to me.

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Food Storage


FREEZE DRIED VS. DEHYDRATED

When I got older and started looking more into emergency preparedness, I was able to

see a distinction between both freezedrying and dehydration.

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Food Storage


FREEZE DRIED VS. DEHYDRATED Freeze drying is the process of freezing water out of a food product then rapidly turning it into a gas, omitting the liquid stage. Most fruit and vegetables are made out of 80% to 90% water, making freeze drying the ultimate light weight option.

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Food Storage


FREEZE DRIED VS. DEHYDRATED

Once the freeze drying process is completed, the water, (up to 90% of a product like

strawberries), is effectively removed to preserve the product.

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Food Storage


FREEZE DRIED VS. DEHYDRATED

• Extremely light products • Maintains shape, color, flavor, and nutrients • Rehydrates quickly (approximately 5 minutes)

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Food Storage


FREEZE DRIED VS. DEHYDRATED Dehydration is when water is removed using

heat

and

a

low

air

current.

Dehydration is great method to use when wanting to create a product to have a powdered form.

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Food Storage


FREEZE DRIED VS. DEHYDRATED Dehydration

is

effective

for fruits and vegetables, however, the dehydration time can be much longer.

• Makes products compact and great for storage and travel • Most cost effective • Best option for powdered or finer products

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Food Storage


FREEZE DRIED VS. DEHYDRATED Chef’s Banquet™ and Lindon Farms® uses a combination of freeze-dried and dehydrated ingredients. In some cases freeze-dried is ideal, and for

other items dehydration is most appropriate. For example, a freeze-dried strawberry is convenient since rehydration is unnecessary and it can be consumed easily in cereal or as a snack.

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Food Storage


FREEZE DRIED VS. DEHYDRATED Another example would be freeze-dried lasagna with meat where it is frozen, dried and packaged for easy rehydration. In soups and other mixes where the ingredients will be rehydrated

in

warm

or

boiling

water,

dehydrated ingredients are best.

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Food Storage


FREEZE DRIED VS. DEHYDRATED When

space

is

a

concern

dehydrated

ingredients can take up less than a 1/3 of the space that freeze-dried ingredients do. can’t

go

wrong

with

You

freeze-

drying or dehydration because they are great for food storage and emergency preparedness.

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Food Storage

FREEZE DRIED VS. DEHYDRATED