The Process of Freeze-Drying
Freeze-drying is a complex procedure of preserving clean or currently-cooked food by taking away up to 98% of the food’s humidity, leaving intact the food’s texture, taste, aroma and dietary price.
Southern Food requires that the clean or cooked food be rapidly frozen at temperatures as low as -50°C. The frozen meals is then placed into a vacuum chamber. This vacuum chamber lowers the pressure, and raises the temperature to just about 0°C.
At this particular temperature and stress, the ice crystals in the foodstuff evaporate into drinking water vapor, bypassing water’s liquid form, by way of a method referred to as sublimation.
This approach preserves the mobile structure and dietary content of the foodstuff, resulting in a solution that, when rehydrated, really closely resembles the unique food.
The method also stops the h2o from getting reabsorbed by the food and thus decreases its fat drastically.
Most foodstuff objects this kind of as fruits, veggies and meats are properly-suited to freeze-drying, and can be used for prolonged-phrase meals storage and preservation.
The Process of Dehydration
Dehydrating foodstuff is a food preservation technique which has been employed for generations. Native Individuals dehydrated their buffalo kills in their looking camps to make it easier to transport. Pemmican (a dehydrated concoction of buffalo meat mixed with body fat and berries) was a staple of many of the nomadic North American tribes. This minimal-warmth dehydration procedure involved either air drying (with close by campfires), or sunshine drying strips of meat on drying racks.
Dehydrators are a modern strategy for slowly getting rid of the humidity from meals without having in fact cooking it. A drawback of dehydration is the limited sum of food which can be dried at one time. The positive aspect of dehydration is that this strategy of processing for foodstuff storage can be effortlessly accomplished at property.
How Do These Two Methods Have an effect on the Foods?
Freeze-dried food items maintain considerably of the unique color, shape, aroma and freshness of fruits, veggies and meats. Freeze-dried meals does not normally have additives or preservatives, so it stays accurate to its first kind. And the look, texture and flavor of the foodstuff stays right after re-hydration.
Not like minimal-warmth dehydration, freeze-drying permits for the preservation of pre-cooked foods, which includes recipes these kinds of as soups, stews, stroganoff, and the like. An apparent gain is that because the food was prepared in its entirety prior to freeze-drying, all you want to do is just include water, then heat for a few minutes in order to generate sumptuous meals.
Rehydrating freeze-dried foods requires just a few minutes, basically by incorporating boiling drinking water. Some foods, like a lot of fruits and veggies, require no re-hydration just before eating.
Dehydrated foodstuff shrink in the course of processing as the dampness is eliminated. So the foodstuff item by itself is considerably more compact than its authentic measurement.
The re-hydration time of dehydrated foodstuff requires a bit longer than freeze-dried, but it stills preferences like the unique sort of the meals. Some dehydrated foodstuff have included components to improve flavors or aid in preservation. As with freeze-dried fruits and vegetables, dehydrated fruits and vegetables can be eaten without having any re-hydration.
The two approaches of foodstuff preservation improve the long-term storage daily life of foods. Most commercially produced freeze-dried and dehydrated foods have a shelf existence of 15 to twenty years, if effectively packaged and stored in a amazing, dry surroundings.
In addition to their currently being a reputable resource of foodstuff in an emergency or lengthy-time period survival state of affairs, because of their gentle excess weight and relieve of portability, these foodstuff are also fantastic for getting on tenting, mountaineering and looking trips. They are also a smart choice to maintain in an emergency street-side package for the car, or in your bug out bag.
If you decide on to preserve these food items in your auto as element of an unexpected emergency package, please remember to rotate them periodically. Temperatures in a automobile can attain extremes, both hot and chilly. Large warmth as nicely as ongoing temperature fluctuations lead to more quickly degradation of each dehydrated and freeze-dried food items.
Which Type is Better for Usage?
Everybody is various, and every single particular person has their very own personalized preferences and preferences. With that in head, there are a few factors to think about before creating a choice amongst freeze-dried or dehydrated foodstuff.
House-grown fruits and veggies are greater preserved by means of dehydration, because the average person can’t pay for the pricey equipment utilized in freeze-drying.
Meals utilized in every day cooking and meal planning should almost certainly be freeze-dried. This permits the food to be speedily re-hydrated as it is cooked prior to serving. If accessibility and portability are crucial, than possibly kind of preserved meals must satisfy these distinct wants. When yet again, it really is a issue of personalized choices.
In a nutshell, equally dehydrated and freeze-dried food items are excellent options for prolonged-time period foodstuff storage, as well as for daily use or for mountaineering, tenting, and so forth. They the two provide mild-fat, portable, practical foodstuff. The main variation is that freeze-dried foodstuff have a tendency to far better protect the condition, texture and flavors of the original meals.
Most people will uncover that a blend will function ideal for their requirements. One-item meals this sort of as veggies, potatoes, and other staples and grains are effectively-suited to minimal-warmth dehydration. Freeze-drying is much more suitable for meats and fruits (whose texture can be preserved), and for pre-cooked foods with a range of components this kind of as soups, stews and sauces.