![]() Which Lasts Longer? Freeze Drying or Dehydrating? This causes it to dry out and become more of a chewy material. Over this period, the water is slowly removed from the fruit. Foods are dehydrated at 140 to 170 degrees Celsius for up to 10 hours. This process does not add any chemicals or sugar to it, but it creates a product that can be used readily when needed.īy comparison, dehydration just uses heat. The result of this process is a crispy freeze-dried product. The sublimated water is then turned into ice, and then it is removed from the system. To do this, the temperature within the chamber is increased slightly. The remaining water in the fruit evaporates. Drying out: A second drying out stage occurs next.This process does so without going through the liquid phase. Sublimation is the process of transforming ice into gas. In this situation, the temperature never goes above 40 degrees Celsius. This allows for the ice molecules within the fruit to begin to break away from the molecules around them. Sublimation and initial drying: The next phase involves dropping the temperature even more so.During this process, the water within the fruit crystallizes, but there is no damage to the structure of the fruit itself. This allows the fruit to freeze quickly, often within just a few hours completely. The temperature within the chamber drops to -48 degrees Celsius. Flash drying the fruit: The fruit begins a cooling process that takes a few minutes.Here's a more comprehensive breakdown of what happens in this situation. It needs to be within that process for between 18 and 36 hours. The resulting fruit tastes just like it is fresh, but it has a crispy, dry texture.ĭuring the freeze drying process, fruit needs to enter the lyophilization process. Yet, it can produce a very different final product. The heat's temperature enables the frozen fruit to quickly thaw out while the vacuum pulls out the water from it.įreeze drying seems like a much more complex process, and it is. Then, it is placed into a vacuum chamber to remove the water content from the fruit slowly.ĭuring this process, heat is applied within the chamber. The food is placed into a freezer environment, frozen solid, and then removed. ![]() In this process, the first step is to freeze the fruit. It is also more complicated and not easily done just anywhere. There is no sugar added to the fruit either.įreeze-dried fruit is dehydrated, but the way it is dehydrated is much different. The dehydration process does not use any type of chemical to dry out the food. The machinery is designed to pull out the moisture from the fruit slowly. Other times, it can be placed into a dehydration machine. For example, the food can be sliced and placed on a hot surface in the sun. That environment pulls out the moisture and water content from the food. The most significant difference between freeze-dried and dehydrated fruit is the process used to create them.ĭuring the dehydration process, food is placed in a warm environment. What Is the Difference Between Freeze Drying and Dehydration? During that period, it was used to preserve medications, blood plasma, and later, food to feed troops over long distances. The process of freeze drying is much more modern in comparison. They used fire to dry out as well as smoke food. Dehydrating, as a practice, has been used since the Romans and early Middle Eastern people used this both for both fruits and vegetables. Then, they learned that drying out foods allowed them to keep those foods edible longer. Both methods are significantly different than frozen fruit, which simply involves placing fruit into a freezer and maintaining it there until you need to use it.ĭrying out fruits so they can be consumed later is not something new. So which factors should you consider to choose from these two methods to preserve fruit additive-free?īefore you make that decision, learn a bit more about the various methods of processing these foods and the differences that come with them. However, freeze-dried fruit is better for making juices that taste as fresh as the original fruit pulp. Both methods are also very healthy, easy to eat, and long-lasting when stored properly. When either process happens at the peak of freshness, the fruit can be exceptional in quality. Both are excellent ways to enjoy shelf-stable fruit throughout the year, and different craft food makers, juice bars, and ice cream and gelato shops, chocolate makers may have two choose of what is the best for their artisan products. The decision can be difficult for those trying to decide between freeze-dried fruit and dehydrated fruit.
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