Freeze-drying is a fancy process of keeping fresh or already-cooked food like cha ram tom dat by removing up to 98% of the food’s moisture, leaving intact the food’s texture, flavor, aromatischer geschmackstoff and vitamins and nutrients.
The process requires that the new or grilled food be quickly iced at temperatures as low as -50? C. The frozen food is then put into a pressure chamber. This vacuum holding chamber lowers the pressure, and raises the temperature to just about 0? C.
At this specific heat and pressure, the ice cubes crystals in the food evaporate into water steam, bypassing water’s liquid form, through a process called sublimation.
This process maintains the cell structure and nutritional content of the meals, resulting in a product that, when rehydrated, very closely resembles the first food.
The process also stops the water from being reabsorbed by the food and so decreases its weight significantly.
Most foods such as fruits, vegetables and meats are well-suited to freeze-drying, and can be used for long-term food storage and preservation.
The Process of Lacks
Dehydrating food is a food preservation method that can be used for decades. Native Americans dehydrated their buffalo kills in their hunting camps to make it simpler to move. Pemmican (a dehydrated mixture of buffalo meat merged with fat and berries) was obviously a software program of many of the nomadic North American people. This low-heat dehydration process involved either air drying out (with local campfires), or sun drying strips of meat on drying holders.
Dehydrators are a modern method for slowly eliminating the moisture from food without actually cooking it. A drawback of lacks is the limited amount of food that can be dried out previously. The positive aspect of dehydration is method of processing for food storage can be easily done at home.
Just how Do The two of these Methods Have an effect on the Food?
Freeze-dried foods preserve much of the original color, shape, efluvio and freshness of fruits and veggies, vegetables and meats. Freeze-dried food does not usually contain additives or additives, so it remains true to its original form. And the look, structure and flavor of the food remains after re-hydration.
Unlike low-heat dehydration, freeze-drying allows for the upkeep of pre-cooked meals, including recipes such as soups, stews, stroganoff, etc. A great evident benefit is the fact since the meals was prepared in the entirety prior to freeze-drying, all you need to do is simply add water, then heat for some minutes in order to create sumptuous meals.
Rehydrating freeze-dried food takes simply a few minutes, by simply adding boiling water. Some foods, like many fruits and vegetables, need no re-hydration before eating.
Dehydrated foods shrink during processing as the moisture is removed. So the food item itself is considerably smaller than its original size.
The re-hydration moments of dehydrated foods takes a lttle bit longer than freeze-dried, but it stills tastes like the original form of the foodstuff. Some dehydrated foods contain added ingredients to enhance flavors or assist in preservation. Just like freeze-dried fruits and vegetables, dried out fruit and veggies can be consumed without the re-hydration.
Both methods of food preservation improve the long-term storage life of food. Most commercially produced freeze-dried and dehydrated foods have shelves life of 15 to 20 years, if properly packaged and stored in a cool, dry environment.
In addition to their being a reliable source of food in an emergency or long-term survival scenario, because of their light weight and easy portability, these foods are also great for taking on tenting, hiking and hunting excursions. Also, they are a wise choice to imagination an urgent road-side kit for the car, or in your bug out bag.
If you keep these foods in your car or truck as part of an emergency kit, please remember to rotate them periodically. Temperatures in a car can reach extreme conditions, both hot and frosty. High heat as well as continuous temperature changes contribute to quicker destruction of both dehydrated and freeze-dried foods.
Which Type is much better for Consumption?
Everybody is different, every person has their own personal tastes and preferences. With that in mind, there are many things to consider before making a decision between freeze-dried or dehydrated food.
Home-grown fruits and fruit and vegetables are better preserved via dehydration, considering that the average person cannot afford the costly machinery used in freeze-drying.
Foods used in day-to-day cooking and meal planning should oftimes be freeze-dried. This permits the foodstuff to be quickly re-hydrated as it is cooked previous to serving. If convenience and portability are important, than either type of preserved food should meet those particular needs. When again, it’s a subject of preferences.
In a nutshell, both dehydrated and freeze-dried foods are excellent selections for long-term food safe-keeping, and with daily use or for hiking, camping, and many others. They both provide lightweight, portable, convenient foods. The primary difference is that freeze-dried foods are likely to better preserve the shape, structure and flavors of the first food.