Frozen Foods and Dry Foods – What’s the Difference Anyway?

Everyone has heard of dehydrated foods. This is the simplest and least expensive way to conserve food for long periods; This is something that is more affordable for families to do at home – if they can afford to spend time preparing and dehydrated food for emergency food storage. But what about freeze-dried foods? For some people, the term may be completely new, or familiar, but not sure of the definition. Some may have even tried dry foods that they did. If you have ever had an “astronaut cream,” you have tasted the freeze-dried food.

When collecting food for emergency food storage, hiking, camping or other similar reasons, it is good to know the difference between these two types of food storage prepared. Not only knowing the difference will help you understand how they are done, but it will help you to know what some processes will be best for the types of foods you want to store compared to other types of foods.

The drying of traditional foods, or dehydration, has existed since ancient times for food preservation. As the comfort of the fridges was not there, the sun, the wind and the air had dried up. By removing most of the water, enzymes and microorganisms are inhibited, halting or greatly slowing down your usual routine of spoiling food.

Today, solar or electric food dryers can be purchased by your own home to provide more consistent results. With the cost of buying one, let alone the time to prepare dehydrated foods, these reasons often lead to people on this road. Fortunately, improved technology, the Internet and companies producing dry mass foods, consumers can buy dehydrated food at affordable prices, not forgetting to save countless hours of dehydration.

The freeze drying of food was not too long and when the concept was originally practiced, it was not used for food. During World War II, some medical supplies were spoiling before reaching their destinations. Scientists have determined that by freezing the material at some point and then drying it to remove the formed crystals, they retain their state without refrigeration. Although the process had to be modified to retain food texture during freeze drying, a faster freezing process is done to prevent crystallization from breaking down the cell walls of food.

Including now the big difference between the two methods of food storage for emergency food storage, hiking or the many other reasons why people buy dry food, which is the best method? As in almost all answers to general questions, the answer is “it depends.” Each process has its advantages and when used correctly, can give consumers the opportunity to buy food stores for the best options available.