Freeze dried food: why it can be number 1 solution

Catherine G. Hoover
How to Freeze Dry Food with and without a Machine

Freeze-drying is the method of dehydrating frozen foods under a low temperature and high pressure to change the water in food products directly from a solid to a gaseous form without having to pass a liquid state. In this process, freeze-dried food maintains its original size and shape with minimal damage to the inner structure. The freeze-dried foods have excellent stability as they are resistant to deterioration at room temperature and can be conveniently reconstituted when placed in water. Depending on the product and the packaging environment, freeze-dried foods are shelf-stable at room temperature for several years or even decades. Even stored for several years and decades, freeze-dried products will maintain nutrients, color, aroma, flavor, texture, and other characteristics of the original product. Also, once the water is removed from foods, they become very light and easy to handle, which means they can be transported and delivered more easily and cost-friendly than foods dried by other methods. Finally, any type of food or ingredient, whether solid or liquid, can be freeze-dried. Freeze drying is used for drying and preserving many kinds of food products, including meats, vegetables, fruits, soups, dishes, and others. So because Freeze-dried foods are easier to carry and store, freeze-dried food can be a priority solution when you want to go camping or hiking. Also, because almost any food can be freeze-dried for preservation and food storage, freeze-drying can be the number 1 solution if you need to dry seasonal vegetables and fruits, eggs, dairy, etc. Finally, if you want to get the maximum amount of nutrients and be more eco-friendly, freeze-dried food is recommended.

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