Freeze-Drying vs. Dehydrating

Freeze-Drying: Food goes into a vacuum chamber where ice sublimates directly from solid to gas, making the food dry. This method preserves vitamins and minerals better, and when rehydrated, the food returns to nearly its original state. Shelf life: 20-30 years.

Dehydrating: Food is exposed to heat and airflow to remove moisture. Results in a chewy or brittle texture and shorter shelf life (1-5 years). Rehydrated food may not taste or look as fresh, with more loss of vitamins and minerals.

Both methods are effective, but freeze-drying offers superior preservation and longer shelf life.

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