Dehydrated Vs. Freeze Dried Food

Dehydrated foods and freeze-dried foods are both useful for many reasons, such as disaster preparation, camping or long-term food storage. Both are good choices, but dehydrated food and freeze-dried food have some key differences.

Definition

• Dehydrated foods are selected at the peak of ripeness and subjected to a heating process that evaporates 98 percent of the water within the food to preserve the item without impacting the nutritional value. Freeze-dried foods are exposed to rapid freezing that removes 98 percent of the moisture from the food to extend the shelf life of the item.

Size

• The processes used to dehydrate or freeze-dry food shrink the items to about one-third of their original size. Upon rehydrating, the food returns to its original size.

Time Frame

• Most dehydrated foods will stay edible for up to 12 years if unopened. Freeze-dried foods last up to 25 years if they remain sealed.

Preparation

• Dehydrated food requires rehydration and preparation to eat, while freeze-dried food can be eaten directly from the container if necessary, although it is more palatable if rehydrated first.

Considerations

• Dehydrated foods are typically cheaper than freeze-dried foods due to their shorter shelf life and the expense of the process involved in freeze drying.