 |
|  |
 |
 |
 |
| Freeze-Dried & Dehydrated Explained |
| |
Backpackers and campers oftentimes struggle with choosing between packing dehydrated or freeze-dried ingredients when planning a backcountry menu. And rightly so: there are some key differences to be aware of, with the most differentiating factors being cost, cook-time, weight, water need for rehydration, and the amount of space they take up in the pack.
| Freeze-Dried Food | Dehydrated Food | | Shelf-Stable |  | | | Lightweight | | | Nutritional Content
| | | | Space-Savings | | | Flavor
| | | | Cost |  | | | Rehydration Time | ~ 5 minutes in hot or cold water
| 1-2 hours in cold water
5-20 minutes in boiling water |
Freeze-Dried Foods
What is freeze-dried food?
Freeze-dried food is fresh or cooked foods that have been frozen then had the water removed. The result is a light-weight, fresh appearing and tasting preserved food that can be rehydrated with a minimum amount of water: making them a great option for backpackers.
The process involves freezing a fresh food (fruit, dairy, vegetable, cooked meat or fish) in a special “freeze drying chamber,” then removing the water by quickly changing the chamber’s pressure and temperature. This causes the water in the food to change from a solid to a gas without ever changing back into a liquid. This “quick change” preserves the cell structure of the food without compromising vitamins, nutrients, color or aroma1. Because the freeze-drying process requires specialized equipment, it is not something the average backpacker can do themselves at home; however, freeze-dried ingredients and meals are readily available in a variety of retail stores.
What are the advantages of freeze-dried food?
Shelf-Stable
Since the water and oxygen have been removed from freeze-dried food it does not require refrigeration when stored and is, therefore, considered to be “shelf stable” or safe to store at room temperature for long periods of time. Although all food is best when eaten as soon as possible after being packaged, freeze-dried food will last several years when stored in a cool dry location.
Lightweight
The main source of weight in food is the water it contains. All fresh foods contain water; however, once the water has been removed, the weight can be reduced by as much as 70% - 90%. For example: a package containing one-half pound of frozen cooked chicken will weight a mere 2 ounces once freeze-dried1. Now that’s a significant reduction in weight!
Fast Rehydration Time
Freeze-dried foods are very moisture sensitive; therefore, they will rehydrate in a matter of minutes when added to boiling water. Many freeze-dried items can be reconstituted with cold water as well, but may take longer to achieve their full moisture level. Unlike dehydrated food, most freeze-dried fruits and vegetables can be eaten ‘raw’ (without adding any water) and usually have the crispy texture of a chip. This makes them a good choice for a tasty and healthy trail mix in addition to using them for in-camp recipes.
Cooking Tip: Freeze-dried foods are pre-cooked; therefore, due to the quick rehydration time, freeze-dried food may be incorporated into the recipe toward the end of the cooking cycle to lend a more “fresh crunch” texture to the dish or to retain a more “fresh food” flavor.
Taste
Freeze-drying uses very low levels of heat so most food closely retains the taste, texture and aroma of it’s fresh counterpart. Most people believe that the flavor of freeze-dried foods are superior to dehydrated especially when added to entrées at the last minute.
Dehydrated Food
How is dehydrated food made?
Dehydrated or dried food is made by slowly removing the water from the
food through the use of heat. This is a
practice that has been performed for hundreds of years with previous
generations relying on air drying, sun drying, smoking or wind drying
to achieve the desired results.
Today, dehydrated fruit and vegetables are made commercially and can be purchased through a number of food outlets like Packit Gourmet. A wide-range of outdoor enthusiasts, including backpackers, often prefer to dehydrate their own ingredients or even full meals through the use of a commercial home dehydrator, or in some cases, a convection oven. Although this “do-it-yourself” method is very time consuming, it provides a low-cost option that allows more control over meal ingredients and flavors. |
|
|
| 
Tomatoes in Dehydrator
|
What are the advantages of dehydrated food?
Shelf-Stable
Like freeze-dried food, dehydrated food is preserved by having all of the water removed; thus making it safe to store it at room temperature for long periods of time. Although all food is best when eaten soon after being dehydrated, when stored properly, dehydrated food can be stored safely for many years without losing flavor..
Lightweight
Dehydration removes about 98% of the water content from fresh food, making it considerably lighter when dehydrated.
Superior Space-Savings
When fruits and vegetables are dehydrated, the plant cells compact making each piece of dehydrated food considerably smaller. Although this results in shriveled looking appearance, the food plumps back to life quickly when added to boiling water. Freeze-dried food on the other hand, retains its original shape making it nice looking but it also takes up more space than the more compact dehydrated food.
Cost Effective
Dehydrated foods require no expensive machinery and can be made at home with a dehydrator. This makes them much less expensive than their freeze-dried counterparts, especially if you make them yourself.
Taste
Fruits and vegetables sacrifice very little flavor through the dehydration process; however, because the resultant texture is more “chewy,” many consider them slightly less flavorful than freeze-dried. Dehydrated ingredients stand up well in dishes requiring a longer cooking time, which allows them to impart a rich flavor to soups, gravies or sauces.
References
1. Oregon Freeze Dry, Inc.
2. Freeze Dry Co, Inc.
|
|
|
 |
 |
|  |
 |
 |
|
My Pack
Printable 
