![]() Both methods give food a particular taste, neither being “worse” than the other, only different, especially depending on the food. Where freeze drying claims to return dehydrated food closest to its original flavor, the fact is that once dried by any method, no food will return to its true original flavor and condition. Oils and fats fail to freeze and sublimate like water, so drying meat is tricky if not impossible in a freeze dry system. Sublimation, the process freeze dryers use to dehydrate, works only if the moisture can be frozen first then quickly reheated to a gaseous state. Jerky, fatty foods or any foods with high oil content also falter in a freeze dryer. Food can remain partially chewy, which is why beef jerky is best made using a dehydrator. Using a common dehydrator makes it easy to fine tune the moisture content of food to specifically suit your taste. ![]() ![]() Mangoes, for instance, are a commonly dehydrated treat that are best when dried to a certain humidity, that is to say, when not completely dry. Dehydrating, however, adds a desirable consistency both before and after rehydrating that gives food a pleasant taste. For those conscious of energy usage in the home, like those with solar panels or passive energy systems, the more power conservative dehydrator may be a better choice for their kitchen.Ĭommonly, it is stated that freeze drying best preserves the original flavor and texture of food. Over the course of 1000 hours, a dehydrator and freeze dryer would cost $70 and $120 respectively.įreeze dryers use more energy because they have to freeze food first and although the difference over that many hours may seem benign, for the dedicated or professional snack saver these costs can add up fast. Small home dehydrators at their peak consume much less energy than the average small home freeze dryer which uses around 1210 watts of electricity, amounting to $0.12 per hour of use. This upfront cost is also exceeded by the general cost of operation, of which dehydrators easily take the light weight cake.Įnergy costs for a dehydrator can vary, but basic home models that peak at around 700 watts cost on average $0.07 per hour of operation based on the current national average price of electricity at $0.10 per kwh. This expense when compared to that of free sunshine seems like a lot, however when compared to the cheapest quality freeze dryer (usually around $2000), light food begins to feel lighter on the wallet when it's being made in a dehydrator. Modern technology allows us to do this quickly under controlled conditions for a price, but the original pioneers of dry delectables would simply lay their herbs, fruits and meats outside until they dried out in the heat from the sun.Īs for machine drying, a basic, entry-level at home dehydrator costs as low as $50, with more advanced amateur appliances costing closer to $300. Dehydrating can be performed for little to no cost where an entry level freeze drying unit is thousands of dollars.ĭehydrating is a simple process that uses heat to desaturate food to as low as 10 percent of its original moisture content. Here we take a look at five reasons why dehydrating is both delectable, dependable and preferable.Ĭost is the most important reason for someone to choose traditional methods of dehydrating over freeze drying and remains freeze drying’s single biggest barrier to entry. While freeze drying is a good option that certainly holds (and lowers) weight, there are several reasons why someone might choose to forgo this modern method for something old-school, effective and delicious. When deciding what method works best to make waterless food, the answer is a personal preference.
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