Freeze Drying vs. Dehydrating: Which is Best for You?

When it comes to preserving food at home, two popular methods come to mind: freeze drying and dehydrating. Both methods allow you to store food for long periods, making them ideal for home gardeners, preppers, outdoorsman, and anyone looking to reduce food waste. However, while they might seem similar, freeze drying and dehydrating are two very different processes, each with its own set of advantages and drawbacks. In this blog, we’ll compare freeze drying vs. dehydrating to help you decide which method is best for your home food preservation needs.

What is Freeze Drying?

Freeze drying, also known as lyophilization, is a preservation process that involves freezing the food and then reducing the surrounding pressure to allow the ice to sublimate (turn directly from a solid to a gas). This method removes most of the water content from the food without compromising its structure or nutritional value. Freeze-dried foods are lightweight, shelf-stable, and can be rehydrated quickly with water.

What is Dehydrating?

Dehydrating is a preservation method that involves removing moisture from food by applying heat in a controlled environment, usually using a dehydrator or an oven. As the water evaporates, the food shrinks and becomes more concentrated. While dehydrating retains some of the food's flavor and nutrients, it doesn't preserve the food’s original texture or appearance as well as freeze drying.

Key Differences Between Freeze Drying and Dehydrating

Let’s break down the key differences between freeze drying and dehydrating to better understand which method might be right for you.

1. Preservation of Nutrients

• Freeze Drying: One of the biggest advantages of freeze drying is its ability to preserve the nutrients in food. Since freeze drying occurs at low temperatures, there is minimal damage to heat-sensitive vitamins and minerals, especially vitamin C and B vitamins. This means that freeze-dried foods retain much of their nutritional value, making them a great option for health-conscious individuals. Some sensetive food products such as garlic can be freeze dried at very low temeratures to help preserve volitile compounds in the foods as well. 

• Dehydrating: Dehydrating uses heat, which can destroy or reduce the nutritional content of some foods. For example, dehydration may cause some loss of vitamin C and other heat-sensitive nutrients. While dehydrated food is still a healthy option for long-term storage, it might not retain the same nutritional profile as freeze-dried foods.

2. Texture and Taste

• Freeze Drying: Freeze-dried foods maintain their original texture and flavor when rehydrated. For example, freeze-dried strawberries will taste very close to fresh strawberries once you add water. This makes freeze-dried foods a popular choice for rehydrating back to their original form in recipes like soups, smoothies, or even desserts. 

• Dehydrating: Dehydrated foods tend to lose their original texture and may become tough or chewy when rehydrated. For example, dehydrated apples may not have the same crispness as fresh apples, and dehydrated meats may become more leathery. While dehydrated food still retains much of its original flavor, it’s often less appealing when rehydrated compared to freeze-dried foods.

3. Shelf Life

• Freeze Drying: Freeze-dried food has a long shelf life—often 20 to 30 years when stored properly in airtight containers such as mylar bags. The removal of almost all moisture prevents bacteria, mold, and yeast from growing, which makes freeze-dried foods incredibly stable.

• Dehydrating: Dehydrated food generally has a shelf life of about 1 to 3 years, depending on storage conditions and the type of food. While it can still last for a long time, it doesn’t last as long as freeze-dried food. This is in part because the dehydrating process isn't as thorough as the freeze drying process when removing water.

4. Rehydration Time

• Freeze Drying: Freeze-dried foods rehydrate very quickly. You can simply add water, and the food will rehydrate in just a few minutes. This makes freeze-dried foods incredibly convenient for camping, backpacking, or emergency preparedness.

• Dehydrating: Dehydrated foods take longer to rehydrate than freeze-dried foods. Depending on the food, it may take anywhere from 15 minutes to a few hours for dehydrated food to become fully rehydrated. This makes dehydrated foods slightly less convenient for some uses, especially if you're in a hurry. Additionaly some dehydrated foods are just not meant to be rehydrated, like jerky. 

5. Cost and Equipment

• Freeze Drying: The freeze drying process is more complex and requires specialized equipment, which can be expensive. Most home freeze dryers can cost anywhere from $2,000 to $5,000, making it a significant investment. However, freeze drying can also save you money if you are building a food storage since freeze dried food can be expensive in-store. If you're planning to freeze dry large quantities of food or need the best possible preservation method, a freeze dryer is a solid choice. 

• Dehydrating: Dehydrators are much more affordable than freeze dryers. You can purchase a good-quality dehydrator for anywhere between $50 to $300. Dehydrators are more budget-friendly, which makes them a great option for people who want to get started with food preservation without a huge upfront cost.

6. Energy Consumption

• Freeze Drying: Freeze dryers typically consume more energy than dehydrators, as the process involves freezing the food first and then using a vacuum to remove the moisture. This can result in longer processing times and higher electricity bills. Blue Alpine's medium freeze dryer will draw about 13 amps at peak, but around 9 amps per hour on average. Depending on prices in your area, the freeze dryer will typically cost about $2.00-$3.00 of electricity per day.

• Dehydrating: Dehydrators generally consume less energy than freeze dryers because the process relies on heat and airflow. While dehydrating still uses electricity, the energy costs are typically lower compared to freeze drying.

Which is Best for Home Use?

Ultimately, the decision between freeze drying and dehydrating comes down to your specific needs and priorities.

• Go with Freeze Drying if:

  • You want to preserve the food’s original texture and nutritional value.
  • You plan to store food for long periods (20+ years).
  • You’re willing to invest in a more expensive, specialized machine.
  • You need to rehydrate food quickly for convenience.

• Go with Dehydrating if:

  • You’re looking for a more affordable option for food preservation.
  • You don’t mind the food losing some of its texture and nutrients.
  • You’re preserving smaller quantities of food and have the time for longer rehydration periods.
  • You’re focused on creating shelf-stable food for 1 to 3 years.

Conclusion

Both freeze drying and dehydrating have their advantages, and the best method for you depends on your budget, storage needs, and how you plan to use the preserved food. If you’re looking for long-term food storage with minimal nutrient loss and excellent rehydration, freeze drying is the way to go. However, if you're just getting started with food preservation or want a more budget-friendly option, dehydrating is a great choice too.

At Blue Alpine Freeze Dryers, we specialize in providing high-quality freeze drying equipment for home use. If you’re ready to take your food preservation game to the next level, our freeze dryers are a reliable investment for long-term food storage, nutritional preservation, and convenience. You can check out which freeze dryer is best for you here!

Have any questions about freeze dryers? Contact us for more information!

208-607-1722

contact@bluealpinefreezedryers.com