Freeze Dried Food Process
The most recent method of preserving food is Freeze drying. Its process involves freezing of food, then removing almost all moisture in a vacuum chamber, and sealing of food in an airtight container. Freeze dried foods are for long term emergency food storage. They taste good, preserve their freshness and last a long time. Plus they’re light if you need to carry several weeks worth of meals with you and many packages can be stored and is easy to prepare.
It is also relatively contamination-free since the dehydration process makes it virtually impossible for yeast and potentially harmful bacteria to survive. And since the physical structure of the food is not altered during the freeze-drying process, the food retains its color, shape, texture, and flavor when it is prepared for consumption by reintroducing water. This makes it more attractive to consumers than food preserved by some other methods.
One of the major disadvantages of freeze-dried food is its cost. Freeze drying requires equipment with large investment of money, and the process itself is time consuming and labor intensive, which makes freeze dried food very expensive when compared to other methods of food preservation such as canning or freezing.
This information is provided by FoodInsurance.com
