The Approach of Freeze-Drying
Freeze-drying is a sophisticated process of preserving new or currently-cooked foodstuff by getting rid of up to 98% of the food’s dampness, leaving intact the food’s texture, taste, aroma and nutritional benefit.
Daniel Zetterholm demands that the new or cooked meals be rapidly frozen at temperatures as lower as -50°C. The frozen food is then put into a vacuum chamber. This vacuum chamber lowers the force, and raises the temperature to just about 0°C.
At this particular temperature and pressure, the ice crystals in the foodstuff evaporate into h2o vapor, bypassing water’s liquid type, by way of a process called sublimation.
This approach preserves the cell composition and dietary content material of the foodstuff, resulting in a item that, when rehydrated, very intently resembles the first foods.
The approach also stops the water from becoming reabsorbed by the foods and thus decreases its weight considerably.
Most foods objects these kinds of as fruits, greens and meats are well-suited to freeze-drying, and can be utilized for lengthy-phrase food storage and preservation.
The Procedure of Dehydration
Dehydrating meals is a meals preservation method which has been used for centuries. Native People in america dehydrated their buffalo kills in their hunting camps to make it less complicated to transportation. Pemmican (a dehydrated concoction of buffalo meat combined with excess fat and berries) was a staple of several of the nomadic North American tribes. This minimal-heat dehydration approach included either air drying (with close by campfires), or sunshine drying strips of meat on drying racks.
Dehydrators are a modern day method for slowly taking away the dampness from food without really cooking it. A disadvantage of dehydration is the restricted quantity of foods which can be dried at a single time. The optimistic aspect of dehydration is that this strategy of processing for food storage can be simply done at residence.
How Do These Two Methods Affect the Foods?
Freeze-dried food items protect significantly of the authentic colour, shape, aroma and freshness of fruits, greens and meats. Freeze-dried meals does not typically have additives or preservatives, so it stays real to its unique type. And the search, texture and taste of the meals continues to be following re-hydration.
As opposed to low-warmth dehydration, freeze-drying allows for the preservation of pre-cooked meals, which includes recipes this sort of as soups, stews, stroganoff, and the like. An apparent gain is that given that the meal was geared up in its entirety prior to freeze-drying, all you want to do is merely insert h2o, then warmth for a few minutes in order to develop luxurious foods.
Rehydrating freeze-dried foods will take just a few minutes, merely by introducing boiling drinking water. Some meals, like a lot of fruits and vegetables, want no re-hydration before eating.
Dehydrated foodstuff shrink throughout processing as the humidity is removed. So the foodstuff product by itself is noticeably smaller sized than its authentic size.
The re-hydration time of dehydrated foods takes a bit more time than freeze-dried, but it stills preferences like the first type of the foodstuff. Some dehydrated meals incorporate additional ingredients to enhance flavors or assist in preservation. As with freeze-dried fruits and vegetables, dehydrated fruits and greens can be eaten without having any re-hydration.
Equally methods of food preservation increase the extended-phrase storage daily life of foods. Most commercially produced freeze-dried and dehydrated foods have a shelf life of 15 to 20 several years, if appropriately packaged and saved in a amazing, dry environment.
In addition to their getting a dependable source of foods in an crisis or prolonged-expression survival scenario, since of their light excess weight and relieve of portability, these foodstuff are also great for getting on camping, hiking and looking outings. They are also a clever choice to keep in an unexpected emergency highway-side kit for the auto, or in your bug out bag.
If you pick to maintain these foodstuff in your automobile as component of an crisis package, please keep in mind to rotate them periodically. Temperatures in a vehicle can reach extremes, equally very hot and chilly. High warmth as properly as ongoing temperature fluctuations contribute to more quickly degradation of each dehydrated and freeze-dried food items.
Which Variety is Greater for Intake?
Every person is various, and every single particular person has their personal personalized tastes and choices. With that in brain, there are a handful of factors to think about ahead of creating a decision among freeze-dried or dehydrated foods.
Home-grown fruits and vegetables are much better preserved via dehydration, since the common man or woman can not manage the high priced machinery utilized in freeze-drying.
Foodstuff utilised in each day cooking and food planning need to possibly be freeze-dried. This permits the foods to be quickly re-hydrated as it is cooked prior to serving. If accessibility and portability are crucial, than both variety of preserved foods need to satisfy people certain needs. When once more, it really is a matter of personal tastes.
In a nutshell, the two dehydrated and freeze-dried food items are outstanding options for prolonged-expression foodstuff storage, as well as for every day use or for climbing, tenting, etc. They each supply mild-fat, portable, practical foods. The main difference is that freeze-dried foodstuff are likely to greater preserve the shape, texture and flavors of the original foods.
Most individuals will locate that a mix will function greatest for their requirements. Solitary-merchandise food items this sort of as veggies, potatoes, and other staples and grains are well-suited to lower-heat dehydration. Freeze-drying is more suitable for meats and fruits (whose texture can be preserved), and for pre-cooked foods with a selection of substances such as soups, stews and sauces.