HISTORY OF DRIED FOODS

With any type of long-term food preservation, moisture needs to be removed from the food. Ancient civilizations discovered this and developed the early systems for drying foods that we still use today.

Dehydrating is said to have been in practice since 12,000 B.C. Romans and other Middle Eastern populations would dry fruits and vegetables in “still houses,” using fire to dry out and smoke the foods.

By comparison, freeze drying is a relatively modern process, the freeze drying process was first effectively used during World War II as a way to preserve blood plasma, medicine, and eventually food for the troops.

THE DIFFERENCE BETWEEN DEHYDRATING AND FREEZE DRYING

The main objective with food preservation is to remove moisture so that it doesn’t decompose or grow bacteria and mold. Doing that without destroying the food’s basic composition adds to both shelf life and the nutritional value of the food.

Dehydration in poorly built dehydrators removes about 70% of the water. In this situation, the food is only good for a few months. Home freeze drying with a Harvest Right removes 99% of the water. Most home dehydrated products like dried fruit, meat, and vegetables have a shelf life of 1 year or less. Those same foods preserved with a freeze dryer have a 15 to 25 year shelf life.

According to the American Institute of Cancer Research, freeze-dried foods retain the vast majority of the vitamins and minerals found in their original state. Freeze-dried food typically retains 97% of its nutrition because of the “cold, vacuum” process that is used to extract the water. Whereas, the nutritional value of dehydrated food is generally around 60% of equivalent fresh food. This loss is largely due to the heat used during dehydration which breaks down the food’s vitamins and minerals.

An interesting aspect of freeze drying is that it doesn’t change the look or the taste of the food. If you freeze dry a turkey dinner that includes big slices of turkey, mashed potatoes, gravy, stuffing, and corn, when it is rehydrated and ready to eat, it will taste the same as if you had just made the dinner. It is wonderful. And, that could be 10 years after you freeze dried the meal.

Another difference is weight. Freeze-dried foods weigh a lot less than dehydrated foods, which makes them easier to carry and store. This is especially important when camping or hiking.

WHY YOU SHOULD CHOOSE FREEZE DRYING

Perhaps the best argument for freeze drying is variety. Almost any food can be freeze dried for preservation and food storage. Meats, fruits, vegetables, desserts—even full meals. And, freeze dried meals, meats, dairy, eggs, and vegetables rehydrate quickly, sometimes almost instantly.

You can freeze dry cottage cheese and store it without refrigeration—sour cream too. Scrambled eggs with cheese? No problem! Freeze drying is the best way to preserve and store dairy and eggs. Whereas, it is very difficult to dehydrate these foods.

When you consider that almost 40% of food that families purchase is wasted, preservation of leftovers and ripening fruits and vegetables starts to feel essential. Food gets thrown out for a lot of reasons. Families make or buy too much food to start with, fail to reheat leftovers, or simply forget about food in the back of the fridge or on the counter until it goes bad. A home freeze dryer, can be used to easily eliminate these problems, thus saving families time and money. Now you can preserve all your leftovers and ripening food.

Freeze-dried foods offer a longer shelf life, lower moisture content, and generally taste better than dehydrated foods. Freeze-dried foods rehydrate faster and also retain their original shape, texture, and color. A far greater variety of foods can be freeze dried than can be dehydrated. Imagine trying to use a home dehydrator to preserve an ice cream sandwich, a raw egg, or cheese. It would fail miserably. Not so if freeze dried.

The Tastiest Way to Preserve Food

Freeze dried food retains its original flavor, color, and 97% of its nutrients.

Fountain of Youth for Food

Freeze drying and storing food in an airtight container with an oxygen absorber will preserve it up to 25 years.

Innovation Made Easy

Simply press start on the touch screen and the patented Smart Freeze™ technology senses when it’s done.

Built to Last

Proudly made by hand with features like a ¾” plexiglass door, and high density insulation to achieve -40° F.

FREEZE DRYING BENEFITS

Taste

Food Maintains
Flavor and Freshness

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Shelf Life

Food Lasts Up to
25 years

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Nutrition

Food Retains 97%
of Its Nutrition

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Versatility

Preserve Dairy, Meat, Produce
and Complete Meals

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Easy

Smart Technology Makes
Everything Automatic

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Save

Home Freeze Dried Food is
1⁄3 the Cost of Store Bought

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Which freeze dryer is right for you?

Small Freeze Dryer

Small Black Pro Harvest Right Freeze dryer with premier vacuum pump

Width: 45cm
Length: 55cm
Height: 68cm

Food Per Batch

Fresh: 2.7-4.5kg

Freeze Dried: 5.7-9.5L

Annually

Fresh: 816kg

Freeze Dried: 1584L

Starting at: 2790€

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Medium Freeze Dryer

Harvest Right Medium Pro freeze dryer with Premier vacuum pump black

Width: 49cm
Length: 64cm
Height: 74cm

Food Per Batch

Fresh: 4.5–6.8 KG

Freeze Dried: 8-14.3 L

Annually

Fresh: 1360 KG

Freeze Dried: 2460 L

Starting at: 3770€

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Large Freeze Dryer

Harvest Right Large Pro Black freeze dryer with premier vacuum pump lyophilization

Width: 54cm
Length: 70cm
Height: 80cm

Food Per Batch

Fresh: 8–12.2 KG

Freeze Dried: 14.2-25.7 L

Annually

Fresh: 2270 KG

Freeze Dried: 4120 L

Starting at: 4690€

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I am very excited about using this as another way to preserve food, as I feel an urgency to prepare for times when food might not be as plentiful.

-Kristen

Freeze drying vs dehydrating: what's the difference?

HISTORY OF DRIED FOODS

THE DIFFERENCE BETWEEN DEHYDRATING AND FREEZE DRYING

BENEFITS OF FREEZE DRYING:

WHY YOU SHOULD CHOOSE FREEZE DRYING

The Tastiest Way to Preserve Food

Fountain of Youth for Food

Innovation Made Easy

Built to Last